These Turkey Pesto Meatballs are filled with chilled mozzarella, baked until golden, then tossed in a rich homemade tomato sauce. They’re a great option for an easy Sunday dinner or any night you want a comforting Italian-style meal.
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Baked Turkey Pesto Meatballs
Meatballs are a family favorite. These turkey-based meatballs are lighter than traditional beef-and-pork versions, bright with basil pesto, and surprisingly indulgent thanks to a gooey mozzarella center. Serve them over pasta, polenta, rice, or tuck them into a sub for a hearty sandwich.
Why you will love these Baked Turkey Pesto Meatballs:
- Lean protein: Ground turkey keeps these meatballs lighter than traditional mixes while still staying juicy when baked correctly.
- Pesto-forward flavor: Basil pesto adds fresh, garlicky notes that complement the turkey without overpowering it.
- Rich tomato sauce: A simple, thick tomato sauce coats the meatballs and can be adjusted to taste or swapped for your favorite store-bought sauce.
- Mozzarella-stuffed: Small cubes of chilled mozzarella melt inside the meatballs, giving you that irresistible gooey center.
How do I make these Turkey Basil Pesto Meatballs?
- Combine ground turkey, egg, panko breadcrumbs, basil pesto, tomato paste, chopped parsley, salt and pepper in a large bowl and mix until evenly combined.
- Portion the mixture into about 16–18 portions. Press a chilled cube of mozzarella into the center of each portion, then roll to seal so the cheese is fully enclosed.
- Arrange meatballs on a rimmed baking sheet lined with parchment (or lightly oiled). Bake at 375°F (190°C) for 25–30 minutes, until cooked through.
Make the Easy Tomato Sauce – 3 easy steps:
- Heat olive oil in a saucepan and sauté diced onion 4–5 minutes until softened.
- Add minced garlic and cook another minute until fragrant.
- Add crushed tomatoes, tomato paste, Italian seasoning, a pinch of sugar, crushed red pepper (optional) and salt and pepper. Simmer, stirring occasionally, until thickened, about 15–20 minutes.
- Gently add the baked meatballs to the sauce to coat. Finish with grated Parmesan and torn fresh basil. Serve over your preferred base: pasta, polenta, rice, or in a sandwich roll.
Frequently Asked Questions
Can I stuff the meatballs with any other kind of cheese?
Yes. Provolone or a mild Swiss work well, and mozzarella sticks are an easy option for larger portions of cheese.
Do these have to be baked?
No. You can pan-fry them in a little oil until cooked through or use an air fryer for a crisp exterior.
Storage instructions
For best flavor, store sauce and meatballs separately when possible and reheat gently.
Meatballs:
- Fridge: Keep in an airtight container for 3–4 days.
- Freezer: Freeze in an airtight container or bag for up to 3 months. Thaw before reheating.
- To Reheat: Place meatballs on a baking sheet, cover with foil to retain moisture, and warm at 300°F (150°C) for 15–20 minutes until heated through.
Sauce:
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Freeze in an airtight container or bag for up to 5–6 months. Thaw completely before reheating.
- To Reheat: Warm the sauce in a saucepan over medium-low heat, adding a splash of water if it’s too thick.
More Italian Recipes you will love!
- Slow Cooker Tomato Sauce
- Authentic Italian Meatballs
- Lasagna Roll Ups
- Italian Ham and White Bean Orzo Soup
- Air Fryer Chicken Parmesan
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Recipe
Baked Turkey Pesto Meatballs
Baked turkey meatballs stuffed with mozzarella and flavored with basil pesto. Loaded with flavor and perfect for serving with pasta or on a sandwich.
Author: Kelley Simmons
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Serves 40 meatballs
Ingredients
- 4 ounces low moisture mozzarella, cut into cubes (about 40)
- 2 lbs ground turkey
- 1 large egg
- 1 cup panko breadcrumbs
- 4 tbsp basil pesto
- 3 tbsp tomato paste
- 3 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
Easy Tomato Sauce
- 1 tbsp olive oil
- 1/4 cup onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp Italian seasoning
- 1/4 tsp sugar
- 1/8 teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C). In a large bowl combine turkey, egg, breadcrumbs, pesto, tomato paste, parsley, salt and pepper. Mix until combined and portion into meatballs. Place on a rimmed baking sheet lined with parchment or lightly oiled.
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Gently press a piece of chilled mozzarella into the center of each meatball and roll to seal so the cheese is completely enclosed.
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Bake 25–30 minutes or until fully cooked. While the meatballs bake, prepare the tomato sauce.
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Serve meatballs with sauce and your choice of pasta or bread.
Easy Tomato Sauce
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Heat oil in a large saucepan over medium heat. Add onion and cook 4–5 minutes until tender. Add garlic and cook 1 minute.
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Add crushed tomatoes, tomato paste, Italian seasoning, sugar and red pepper flakes. Simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until ready to add meatballs.
Notes
- Portion meatballs with a scoop for consistent size, then press in the cheese and reshape to seal.
Nutrition Information
Calories: 504kcal
Carbohydrates: 19 g
Protein: 63 g
Fat: 20 g
Carbohydrates: 19 g
Protein: 63 g
Fat: 20 g
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