Garlic Turkey Meatballs with pesto and garlic are pan-seared until golden, then simmered in a rich tomato sauce that’s bursting with flavor. Serve them over a bed of spaghetti for a cozy, satisfying dinner everyone will love.
This garlic turkey meatballs recipe is an old favorite I recently rediscovered from my Instagram archives. After a few readers made them again and raved about how delicious they were, I had to bring them back. Sometimes the simplest turkey meatball recipe really does stand the test of time.
- What Makes This Recipe Work
- What Goes Into Garlic Turkey Meatballs
- How To Make Garlic Turkey Meatballs
- Tips For Making Garlic Turkey Meatballs
- Recipe FAQ’s
- Turkey Pesto and Garlic Meatballs Recipe
What Makes This Recipe Work
These Garlic Turkey Meatballs are tender, juicy, and full of flavor without feeling heavy. The mix of pesto, garlic, and a simple tomato sauce gives them a rich, homemade taste that feels like comfort food but with a lighter twist. It’s the kind of meal that makes you slow down and enjoy every bite.
Another reason people love this turkey meatball recipe is how easy it is to make from start to finish. You can prep everything in under 30 minutes, and it’s just as good for weeknights as it is for a cozy Sunday dinner. Whether you spoon them over spaghetti or serve them with crusty bread, this garlic turkey meatballs recipe always brings everyone to the table happy.
What Goes Into Garlic Turkey Meatballs
These Garlic Turkey Meatballs come together with simple ingredients that pack in big flavor. Each one plays a part in making the meatballs juicy, tender, and perfectly seasoned.
- Lean Ground Turkey: The heart of this dish, turkey keeps the meatballs light yet hearty. You can also use chicken, pork, or beef if that’s what you have on hand.
- Basil Pesto: A few spoonfuls of pesto bring a burst of herby richness that makes these meatballs stand out from any regular turkey meatball recipe.
- Garlic: Freshly minced garlic adds depth and that irresistible aroma that makes every bite warm and savory.
- Tomato Sauce: Simmering the meatballs in your favorite pasta sauce ties everything together with a tangy, rich finish that feels homemade and comforting.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Garlic Turkey Meatballs
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- Mix the Base: Combine turkey, breadcrumbs, egg, pesto, parsley, tomato paste, garlic, paprika, chili flakes, and salt in a large bowl until everything is well blended.
- Shape the Meatballs: Roll the mixture into evenly sized balls, about two inches in diameter, making around 18 meatballs in total for even cooking.
- Heat the Pan: Spray a nonstick skillet with cooking oil or drizzle with olive oil, then warm it over medium heat to prepare for searing.
- Sear the Meatballs: Place the meatballs in the pan and cook until the undersides are golden, then turn and brown the other sides for rich flavor and color.
- Simmer: Pour in the tomato sauce and soup, then season with salt and pepper. Let everything simmer on low for 10 to 15 minutes until the meatballs are cooked through.
- Finish and Serve: Top the Garlic Turkey Meatballs with fresh parsley and grated parmesan, and serve them over spaghetti, rice, or quinoa for a satisfying meal.
Try them with Garlic Cheese Bread for that irresistible crunch and cheesy pull with every bite of sauce. A light Caprese Crostini With Grilled Avocado brings freshness to balance the rich tomato flavors. And if you want something heartier, Cornbread adds a comforting, buttery side that’s perfect for soaking up all that extra sauce.
Tips For Making Garlic Turkey Meatballs
- I like mixing the meatball ingredients by hand. It really helps keep the texture soft and tender instead of packed too tightly.
- Pop the shaped meatballs in the fridge for about 10 minutes before frying. It’s a simple trick that keeps them from falling apart in the pan.
- If you love a silky sauce like I do, blend the tomato sauce and soup together before simmering. The texture turns out so smooth and comforting.
- Don’t skip the pesto. It gives the garlic turkey meatballs recipe that extra layer of herby flavor that makes these stand out.
Yes, you can. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20 minutes or until they’re golden and cooked through. I still like giving them a quick sear afterward for extra flavor.
Definitely. Ground chicken works just as well in this turkey meatball recipe, and it keeps the texture just as juicy and tender.
If you don’t have pesto, try adding a mix of olive oil, minced basil, and a sprinkle of parmesan. It gives a similar herby richness.
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IngredientsUSMetric1x2x3x
Meatballs:
- ▢ 2 pounds lean ground turkey mince or beef, pork or chicken
- ▢ 1 cup breadcrumbs or almond meal for lower carb
- ▢ 1 large egg
- ▢ 4 tablespoons traditional basil pesto
- ▢ 1/4 cup chopped parsley
- ▢ 2 tablespoons tomato paste
- ▢ 4 cloves garlic crushed or minced
- ▢ 2 teaspoons paprika sweet or smokey
- ▢ 1 pinch red chilli flakes optional but gives a nice kick
- ▢ 2 teaspoons salt to season
Sauce:
- ▢ 17 ounces pasta sauce of choice or crushed tomatoes
- ▢ 15 ounces condensed tomato soup or Passata / Tomato Sauce for U.S readers
- ▢ 2 teaspoons salt and pepper to taste
- ▢ 1 handful fresh chopped parsley and grated parmesan to serve
Instructions
- Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).
- Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.
- Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 – 15 minutes or until meatballs are cooked through.
- Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turkey Pesto and Garlic Meatballs
Ingredients
Meatballs:
- 2 pounds lean ground turkey mince or beef, pork or chicken
- 1 cup breadcrumbs or almond meal for lower carb
- 1 large egg
- 4 tablespoons traditional basil pesto
- 1/4 cup chopped parsley
- 2 tablespoons tomato paste
- 4 cloves garlic crushed or minced
- 2 teaspoons paprika sweet or smokey
- 1 pinch red chilli flakes optional but gives a nice kick
- 2 teaspoons salt to season
Sauce:
- 17 ounces pasta sauce of choice or crushed tomatoes
- 15 ounces condensed tomato soup or Passata / Tomato Sauce for U.S readers
- 2 teaspoons salt and pepper to taste
- 1 handful fresh chopped parsley and grated parmesan to serve
Instructions
- Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).
- Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.
- Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.
- Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!
Notes
Nutrition
Thank You! https://cafedelites.com/turkey-pesto-and-garlic-meatballs/
