Description

Delicious and juicy turkey pesto meatballs baked to perfection and coated in a rich, creamy sun-dried tomato Alfredo sauce. These flavorful meatballs combine lean ground turkey with aromatic basil pesto and spices, then baked to a crispy finish. Tossed in a luscious cream and parmesan sauce, they’re perfect served over your favorite pasta for an easy yet impressive meal.

Ingredients

Scale

Meatballs

2 pounds lean ground turkey
3/4 cup breadcrumbs (or almond meal)
1 large egg
1/4 cup basil pesto
1/4 cup chopped parsley
4 cloves garlic (crushed or minced)
2 heaping teaspoons sweet paprika
1/4 teaspoon ground black pepper
2 teaspoons salt

Sauce

4 tablespoons unsalted butter
2 garlic cloves (minced)
1/4 cup pureed sun-dried tomatoes
1 ½ cups heavy cooking cream (35% fat)
½ teaspoon salt
¼ teaspoon black pepper
3/4 cup freshly grated Parmesan cheese

Garnish

1 tablespoon fresh parsley (to garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Mix Meatball Ingredients: In a large bowl, combine lean ground turkey, breadcrumbs or almond meal, egg, basil pesto, chopped parsley, crushed garlic, sweet paprika, black pepper, and salt. Mix thoroughly until well incorporated.
Shape Meatballs: Form the mixture into approximately 18-20 meatballs, each about 2 inches in diameter, ensuring they are uniformly sized for even cooking.
Bake Meatballs: Place the meatballs on the prepared baking sheet. Lightly spray them with cooking oil to promote browning, then bake in the preheated oven for 20-25 minutes until they are golden and cooked through.
Prepare Sauce Base: While the meatballs bake, melt unsalted butter in a large skillet over medium heat. Add the minced garlic and pureed sun-dried tomatoes, cooking for about 1 minute until the garlic is fragrant.
Add Cream and Simmer: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken, then season with salt and pepper.
Add Cheese: Stir in freshly grated Parmesan cheese until fully melted and sauce is creamy and smooth.
Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce. Cook together for about 2 minutes until the sauce slightly thickens and coats the meatballs well.
Garnish and Serve: Sprinkle chopped fresh parsley over the meatballs. Serve immediately over your favorite pasta or side dish. Enjoy!

Notes

Juicy baked turkey meatballs with rich pesto flavor, smothered in a creamy sun-dried tomato Alfredo sauce.
For gluten-free option, use almond meal instead of breadcrumbs.
Ensure meatballs are evenly sized for consistent cooking.
Serve over pasta, rice, or steamed vegetables for a complete meal.
You can prepare the meatballs ahead and store in the fridge for up to 24 hours before baking.

Nutrition

Serving Size: 1 serving (approximately 3-4 meatballs with sauce)
Calories: 512 kcal
Sugar: 3 g
Sodium: 505 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 88 mg