They’re perfect for meal prep and suitable for our friends who are sensitive to dairy, gluten, or eggs. Put ‘em in soup, put ‘em on pasta, or eat ‘em on their own! Let us show you how it’s done!
How to Make Turkey Meatballs
These Italian-inspired pesto meatballs begin with sautéing onion, garlic, and red pepper flakes. Cooking these ingredients instead of adding them in raw removes the “bite” of onion and garlic, reduces the water content (yes to meatballs that hold together!), and evenly distributes the spiciness. We combine the sautéed veggies with ground turkey, basil pesto, breadcrumbs (we used gluten-free panko), DIY dairy-free “parmesan,” and salt. That’s right — so much flavor! The breadcrumbs and “parmesan” also dry out the meatballs just slightly so they hold together but are still juicy on the inside. After rolling into balls, we cook the meatballs in a skillet so they get brown and crispy on the outside. We also tried cooking them in the oven, but the stovetop method is much tastier! We hope you LOVE these turkey meatballs! They’re:SimpleHerbyFlavorfulCrispy on the outsideTender on the inside& SO delicious! They’re also versatile and pair well with everything from soups to pasta, salads, and beyond! Try them with our Creamy Tuscan White Bean & Kale Soup (1 Pot!), Spaghetti Squash Pasta with Basil Pesto, Rosemary Roasted Root Vegetable Panzanella, or Easy 1-Pot Marinara Sauce plus your favorite pasta.
More Recipes For Pesto Lovers
Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula Crispy Smashed Potatoes with Garlic Pesto Pesto Avocado Toast with Fresh Tomatoes Avocado Pesto Pasta Salad
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
