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Pesto Baked Turkey Meatballs with Mozzarella Recipe

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4.3 from 15 reviews

Delicious and easy-to-make baked turkey meatballs infused with flavorful pesto sauce and topped with melted mozzarella cheese. Perfect for a healthy and satisfying meal served alongside noodles or vegetables.

Ingredients

Meatball Mixture

  • 1.5 lb ground turkey
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil

Sauce and Topping

  • 1 cup pesto (divided)
  • 2/3 cup mozzarella cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature for baking the meatballs evenly.
  2. Prepare Meatball Mixture: In a large mixing bowl, combine ground turkey, egg, salt, black pepper, garlic powder, and dried basil. Use your hands to mix thoroughly until all ingredients are well incorporated.
  3. Prepare Baking Dish: Take 1/4 cup of the pesto and spread a thin, even layer along the bottom of a 10x10 inch square baking dish. This will infuse the base with rich pesto flavor.
  4. Form Meatballs: Using approximately 2 tablespoons of the turkey mixture per meatball, form 16 uniform meatballs with your hands. Arrange them evenly in the prepared baking dish on top of the pesto layer.
  5. Add Pesto Topping: Pour the remaining 3/4 cup of pesto evenly over the arranged meatballs, ensuring each meatball is coated with pesto sauce.
  6. Bake Initial Stage: Place the dish in the preheated oven and bake for 25 minutes to allow the meatballs to cook through and start browning.
  7. Add Cheese: Remove the baking dish from the oven and sprinkle the mozzarella cheese evenly over the meatballs.
  8. Final Bake: Return the dish to the oven and bake for an additional 5 minutes or until the mozzarella has melted and turned slightly golden.
  9. Serve: Allow the meatballs to cool slightly before serving. They pair wonderfully with noodles or steamed vegetables for a complete meal.

Notes

  • Ground turkey is leaner than beef, so be careful not to overcook the meatballs to keep them juicy.
  • You can substitute fresh basil for dried basil if preferred, adjusting quantity to taste.
  • Serve immediately for best texture, but leftovers can be refrigerated for up to 3 days.
  • For a gluten-free option, ensure pesto and any sides are certified gluten-free.
  • If desired, add grated Parmesan on top before baking for extra flavor.

Find it online: https://recipeplenty.com/pesto-baked-turkey-meatballs-with-mozzarella-recipe/