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Turkey Pesto Meatballs

A Weelicious reader e-mailed me once to say that she had tried a version of these meatballs at a friend’s house, and while she knew the flavors and ingredients, she could not recall the recipe. I love getting requests from readers to figure out how to make dishes they love, because part of the fun of testing recipes for me is discovering potential new family favorites. I’m so grateful to that reader, because everyone under my roof loved these bite size gems. Shockingly, 14-month-old Chloe downed the most—six in one meal! She probably would have eaten the whole batch had I let her, but even babies need to share!


Weeknight Chorizo and Clam Paella

Grape-Fontina Rosemary Skewers

Homemade Breakfast Burritos


1 1/4 pounds ground turkey

1/4 cup pesto

1/4 cup bread crumbs

1/4 cup grated Parmesan cheese

1 teaspoon salt

2 cups tomato sauce


1. Preheat the oven to 350 degrees.

2. Place the turkey, pesto, bread crumbs, cheese and salt in a large bowl, and use clean hands to combine them thoroughly.

3. Using about 1 tablespoon per meatball, roll the mixture into balls and set them aside on a plate.

4. Pour the tomato sauce into a 9x9-inch baking pan, and lay the meatballs evenly over the sauce.

5. Cover the baking pan with foil and bake for 20 to 25 minutes, until cooked through.

6. Serve with pasta or rice and a nice salad.

To Freeze:At the end of step 3, place the meatballs on a cookie sheet and freeze for 30 minutes. Place them in a zip-top bag, label, and freeze for up to 3 months. Before using, defrost them in the refrigerator for 24 hours and start at step 4, or put them straight into the oven with the sauce and increase the cooking time by 5 minutes.

FromWeelicious: 140 Fast, Fresh, and Easy Recipes, by Catherine McCord

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