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Juicy pesto mozzarella turkey meatballs in marinara sauce topped with parmesan cheese and fresh basil in a white bowl.
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Pesto Mozzarella Turkey Meatballs

Juicy pesto mozzarella turkey meatballs packed with basil pesto, parmesan, garlic, and creamy mozzarella cheese. These tender baked turkey meatballs stay moist thanks to a simple breadcrumb panade and pair perfectly with marinara sauce, pasta, garlic bread, or toasted sub rolls.
Course dinner, Main Course
Cuisine American, Italian-Inspired
Keyword baked turkey meatballs, basil pesto meatballs, cheesy turkey meatballs, easy turkey meatballs, healthy turkey meatballs, homemade turkey meatballs, Italian turkey meatballs, juicy turkey meatballs, mozzarella turkey meatballs, pesto meatball recipe, pesto mozzarella turkey meatballs, turkey pesto meatballs
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 5 servings
Calories 360kcal
Cost $14 for entire recipe

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Box grater or microplane
  • Baking sheet
  • Cookie scoop or spoon
  • meat thermometer
  • Silicone spatula or wooden spoon

Ingredients

  • 1 ½ pounds 93% lean ground turkey
  • ⅓ cup basil pesto
  • ½ cup finely shredded low-moisture mozzarella cheese
  • ⅓ cup finely grated parmesan cheese
  • ⅓ cup Italian breadcrumbs
  • 3 tablespoons whole milk
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • 2 garlic cloves finely grated
  • 1 tablespoon grated onion
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon olive oil

Optional for Serving

  • Warm marinara sauce
  • Fresh basil ribbons
  • Extra parmesan cheese
  • Pasta or toasted bread

Instructions

  • Preheat the oven to 400°F.
  • Lightly grease a metal baking sheet with oil.
  • In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes until softened.
  • Add the mayonnaise, Worcestershire sauce, pesto, egg, garlic, grated onion, Italian seasoning, salt, pepper, parsley, and olive oil. Stir until smooth.
  • Add the ground turkey, mozzarella cheese, and parmesan cheese.
  • Gently mix until just combined. Do not overmix.
  • Let the mixture rest for 5 minutes so the breadcrumbs fully hydrate.
  • Lightly shape into 20 meatballs, about 1 ½ tablespoons each.
  • Arrange the meatballs on the prepared baking sheet with space between each one.
  • Bake for 16 to 18 minutes, or until the centers reach 160°F.
  • Optional: Broil for 30 seconds for additional browning.
  • Rest for 2 to 3 minutes before serving. Carryover cooking will bring the meatballs to 165°F.
  • Serve with marinara sauce, fresh basil, and parmesan cheese.

Notes

  • Use 93% lean ground turkey for the best balance of flavor and moisture. Extra lean turkey can dry out more quickly during baking.
  • Finely shredded low-moisture mozzarella melts more evenly into the turkey meatballs and helps prevent excess moisture release.
  • Letting the breadcrumb and milk mixture sit before adding the turkey creates a simple panade that keeps the meatballs tender and juicy.
  • Avoid overmixing the turkey mixture or tightly packing the meatballs, which can create a dense texture.
  • Fresh basil pesto gives the strongest flavor, but a good-quality store-bought pesto also works beautifully in this recipe.
  • For the juiciest pesto turkey meatballs, use a meat thermometer and bake until the centers reach 165°F.
  • These baked turkey meatballs pair perfectly with marinara sauce, pasta, garlic bread, roasted vegetables, or toasted sub rolls.
  • Leftover pesto mozzarella turkey meatballs reheat very well and make an excellent meal prep dinner option.