Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe

I absolutely love this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe because it combines juicy, flavorful turkey meatballs with a luxuriously creamy and tangy sauce that just melts in your mouth. It’s one of those recipes that feels fancy enough for guests but is actually super straightforward to make on a weeknight. I remember the first time I tried this combo—I couldn’t believe how well the pesto and sun-dried tomato Alfredo sauce played off each other.

You’ll find that this recipe is perfect when you want comfort food without the heavy guilt that comes with traditional meatballs and creamy sauces. The lean turkey keeps things lighter while still packing plenty of protein and flavor, and the sun-dried tomato Alfredo adds a vibrant twist that elevates every bite. It’s become a go-to whenever I’m craving something a little special but don’t want to spend hours in the kitchen.

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Ingredients You’ll Need

I’ve found that these ingredients strike the perfect balance between fresh, aromatic, and rich flavors. When you grab your ingredients, look for good-quality pesto and sun-dried tomatoes packed in oil for the best taste and texture.

• Lean Ground Turkey: Choosing lean turkey keeps the meatballs juicy but light, making your dish healthful and protein-packed.
• Breadcrumbs or Almond Meal: Breadcrumbs help bind the meatballs while almond meal is a great gluten-free alternative.
• Large Egg: Acts as a binder to keep your meatballs from falling apart during baking.
• Basil Pesto: Fresh or store-bought pesto infuses those herby, garlicky notes that elevate the turkey beautifully.
• Chopped Parsley: Adds fresh, vibrant flavor and a pop of color inside your meatballs.
• Garlic Cloves (Crushed or Minced): Garlic is essential for that savory depth, both in the meatballs and sauce.
• Sweet Paprika: Brings a subtle smoky sweetness that pairs wonderfully with the pesto.
• Ground Black Pepper and Salt: Season to taste to enhance all the flavors harmoniously.
• Unsalted Butter: Provides richness in the sauce without overpowering the sun-dried tomatoes.
• Pureed Sun-Dried Tomatoes: Adds tangy sweetness and an intense umami bite to the Alfredo sauce.
• Heavy Cooking Cream (35% fat): For that silky, luscious sauce texture that clings perfectly to the meatballs.
• Freshly Grated Parmesan Cheese: Melts into the sauce adding sharp, nutty flavor that balances creaminess.
• Fresh Parsley (for garnishing): A simple garnish that freshens up the dish and makes it look restaurant-worthy.

Variations

I love making this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe my own by experimenting with different mix-ins or sides—it keeps it fun and fresh every time I cook it. Feel free to switch up the herbs or play with dairy-free options if that’s your thing.

• Use ground chicken or turkey plus pork blend: I sometimes mix in pork for extra moisture and richness, especially if my turkey is super lean.
• Swap breadcrumbs for crushed crackers or oats: Makes for a gluten-free or tastier binding agent depending on what you have.
• Make a dairy-free Alfredo sauce: Using coconut cream and nutritional yeast can replicate the creamy texture without dairy.
• Add fresh chopped sun-dried tomatoes into the meatball mix: For extra bursts of tangy flavor inside the meatballs themselves (my family enjoys this twist!).

How to Make Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe

Step 1: Get your meatball mix just right

First things first, preheat your oven to 400°F and line a large baking sheet with parchment paper. In a big bowl, toss together your lean ground turkey, breadcrumbs, egg, pesto, chopped parsley, crushed garlic, sweet paprika, salt, and pepper. I like to use my hands for this—it helps mix everything evenly without overworking the meat. You’ll want the consistency to be just sticky enough to hold shape without falling apart.

Step 2: Shape and bake those meatballs

Roll the mixture into golf ball-sized meatballs—about 18 to 20. Place them spaced out on your prepared baking sheet. A quick spray of cooking oil on top helps them develop a nice crispy outside as they bake. Pop them in the oven for 20 to 25 minutes. You’ll know they’re done when they’re golden brown on the outside and cooked through inside. Your kitchen will start smelling incredible!

Step 3: Whip up that luscious sun-dried tomato Alfredo sauce

While the meatballs bake, melt the butter over medium heat in a large skillet. Add in the minced garlic and pureed sun-dried tomatoes, cooking just until the garlic is fragrant—about one minute. Pour in your heavy cream and bring it to a gentle simmer, letting it thicken slightly for 2 minutes. Season the sauce with salt and pepper to taste. Then stir in the grated Parmesan cheese until it melts into a silky sauce.

Step 4: Combine and finish

Carefully add the baked meatballs into the sauce. Let everything cook together for about 2 minutes more, allowing the sauce to thicken a bit and coat each meatball beautifully. Garnish with fresh parsley for a burst of color and freshness just before serving.

How to Serve Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe

Garnishes

I always finish mine with a sprinkle of fresh parsley because it brightens the rich sauce and adds a lovely pop of color. A few extra shavings of Parmesan never hurt either if you’re in a cheesy mood!

Side Dishes

This dish is fantastic over your favorite pasta—fettuccine, penne, or even spiralized zucchini if you’re watching carbs. I also enjoy serving it alongside garlic roasted asparagus or a simple mixed greens salad tossed with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For a dinner party, I like plating the meatballs atop a nest of fresh pasta with the sauce artfully drizzled, then garnish with edible flowers or microgreens for that wow factor. Bringing together vibrant colors with rustic bread on the side always impresses guests and makes the meal feel special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I prefer to keep the meatballs separate from the sauce when storing—they retain their texture better. Reheat gently on the stove where you can mix them back with the warmed sauce once everything’s hot.

Freezing

This recipe freezes beautifully! After baking the meatballs, let them cool, then freeze on a tray before transferring to a freezer bag. The sauce can be frozen in a separate container. When you want to reheat, thaw overnight and warm up on the stove gently.

Reheating

I always reheat my leftovers slowly on low heat, covering the pan to prevent the sauce from drying out. Adding a splash of cream or broth helps loosen the sauce if it’s thickened too much. Microwaving is okay but watch out—it can separate the sauce if not heated gently.

FAQs

Final Thoughts

I genuinely think you’ll fall in love with this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe the way I did. It’s got all the satisfying comfort of classic meatballs but with a fresh, vibrant sauce that feels special. Next time you want to impress without a fuss, give this recipe a try—you’ll end up making it again and again, just like my family and I have!

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