Is it too soon for me to use the phrase “the best”?
Because these are THEEE BEST turkey meatballs I’ve ever tasted.
See what I did there…I left it open to the possibility that there could (maybe) possibly (probably not) be a better turkey meatball recipe to top this one. I’m open to it but until then…these be them!
I attribute the yumminess of these meatballs to two things – (1) the savory and sweet addition of sun-dried tomato pesto, and (2) NOT over mixing the ingredients. Of course, all the other ingredients helped and did their part but over mixing leads to tough and chewy meatballs my friends. Just don’t do it.
I usually double-up the recipe below as leftovers are always a blessing in any house! As you see in the photos, I used these meatballs to make a hot and filling meatball sandwich but they would work just as well on top of your favorite pasta or just as they are as an appetizer or meal.
Do you use a scoop or roll your meatballs by hand? I’ve tried a scoop but have found that forming them by hand is just as quick (if not quicker), leaves one less gadget to wash and adds that very special extra ingredient….love. 🙂
- 1 pkg (454g) ground turkey
- 1 egg
- 2 tbsp sun-dried tomato pesto, plus extra for drizzling if desired (I used Paese Mio Red Pesto)
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 4 Italian/bakery buns (optional)
- 8 slices of Provolone cheese (optional)
- Preheat oven to 350F. Lightly oil or spray a baking dish.
- Mix ground turkey, egg, pesto, garlic, parsley, breadcrumbs and Parmesan cheese until just combined. Do not over mix.
- Using a 2 tbsp sized cookie scoop (or your hands), create 20-24 meatballs and evenly space out inside baking dish.
- Bake for 15 minutes. Then set your broiler to low and finish meatballs for another 2-5 minutes, until golden brown.
- OPTIONAL: Serve 4-5 meatballs inside a fresh bakery bun on a bed of Provolone cheese, drizzled with a bit more of the sun-dried tomato pesto. Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted. Garnish with parsley.
- Not sure where to find sun-dried tomato pesto? Check in the grocery aisle where the pasta sauce is, or in the cooler where fresh pasta is stored at your local grocer.