Turkey pesto meatballs with ground turkey, basil pesto, and baby spinach. Simmered in marinara sauce and topped with mozzarella cheese. These are SO incredibly juicy and flavorful.
- 1 lb. ground turkey
- 1/4 cup plain breadcrumbs (not seasoned)
- 1 large egg
- 1/3 cup minced yellow onion
- 2 cloves garlic, minced
- 4 Tbsp. basil pesto
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1 cup chopped fresh spinach
- 3 Tbsp. olive oil, divided
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1–2 Tbsp. fresh basil, cut into thin ribbons
- Black pepper, to taste
- In a large mixing bowl, combine the turkey, breadcrumbs, egg, onions, garlic, pesto, oregano, salt, spinach, and 1 tablespoon of olive oil. Season with black pepper, to taste. Combine everything with your hands until the ingredients are evenly mixed. Do not overmix.
- Form the turkey mixture into 15 meatballs, each the size of a golf ball.
- Heat 2 tablespoons of olive in a large heavy bottom skillet over medium heat. Once the oil is hot, add meatballs and sauté for 3-4 minutes per side until browned.
- Add the marinara sauce and bring to a simmer. Reduce heat to low, partially cover and simmer for 5 minutes.
- Top with mozzarella cheese, cover and cook until melted, about 2 minutes. Garnish with fresh basil and serve over pasta of choice.
- Leftovers: Leftover meatballs in sauce can be refrigerated up to 5 days in an airtight container. You can also freeze them up to 3 months.
Keywords: easy, kid friendly, healthy, weeknight meal