Description
This Pesto Turkey Meatballs recipe combines fresh homemade basil pesto with tender ground turkey meatballs baked in marinara sauce. It’s a flavorful and healthy Italian-inspired dish perfect for serving over gluten-free spaghetti, topped with extra pesto and Pecorino Romano cheese.
Ingredients
Scale
Pesto Ingredients
- 2 cups fresh basil, packed
- 2 cups fresh baby spinach, packed
- ⅔ cup pine nuts
- 1/2 cup Pecorino Romano cheese, grated
- 6 cloves garlic
- 1 tsp salt
- ½ tsp red pepper flakes
- ½ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 teaspoon lemon zest
- Black pepper to taste
Meatball Ingredients
- 2 pounds ground turkey (preferably ground thighs)
- 2 eggs, whisked
- 1/3 cup pesto (from above)
- 2 tablespoons almond flour
- 2 tablespoons grated Pecorino Romano cheese
- 1/4 tsp red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- Avocado or olive oil, for frying/baking dish
Additional Ingredients
- 32 oz marinara sauce
- Gluten free spaghetti, cooked according to package instructions
- Extra pesto, for serving
- Shaved or grated Pecorino Romano cheese, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the meatballs.
- Make the Pesto: In a food processor, combine fresh basil, baby spinach, pine nuts, Pecorino Romano cheese, garlic, salt, red pepper flakes, extra-virgin olive oil, lemon juice, lemon zest, and black pepper. Pulse until well combined and set aside.
- Prepare Meatball Mixture: In a large mixing bowl, add ground turkey, whisked eggs, 1/3 cup of the prepared pesto, almond flour, grated Pecorino Romano cheese, red pepper flakes, salt, and Italian seasoning. Use your hands to thoroughly mix all ingredients until well combined.
- Form Meatballs: Wet your hands with water and use a cookie dough scoop or spoon to portion the meat mixture into golf ball-sized meatballs (approximately 2 tablespoons each). Roll into smooth balls and place them in a baking dish lightly drizzled with avocado or olive oil.
- Initial Bake: Bake the meatballs in the preheated oven at 400 degrees for 10 minutes to cook the exterior and start the cooking process.
- Add Marinara Sauce: Remove the baking dish from the oven and pour the marinara sauce evenly over the partially cooked meatballs.
- Finish Baking: Return the dish to the oven and bake for an additional 15 to 20 minutes until the marinara sauce is bubbling and the meatballs are fully cooked through.
- Serve: Serve the pesto turkey meatballs over cooked gluten free spaghetti. Spoon extra pesto on top and garnish with shaved or grated Pecorino Romano cheese. Enjoy your meal!
Notes
- If you don’t have almond flour, you can substitute with gluten-free breadcrumbs.
- Use ground turkey thighs for juicier meatballs; lean turkey breast can be used but may result in drier meatballs.
- The pesto can be made a day ahead and stored in the refrigerator to develop more flavor.
- Make sure to keep your hands wet while shaping meatballs to prevent sticking.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a spicier version, increase the red pepper flakes to 1 teaspoon.
- If you prefer, the meatballs can be pan-fried in olive or avocado oil before baking for extra crispness.
