This Turkey Meatball Pesto Pasta is the perfect marriage of comfort food and balanced nutrition. Juicy, golden-browned turkey meatballs are tossed with tender pasta and coated in a vibrant, herby pesto sauce that’s as beautiful as it is delicious. Packed with protein and ready in under 40 minutes, it’s a weeknight dinner that tastes like it came from your favorite Italian café. Whether you’re cooking for family, friends, or just yourself, this recipe will leave you full, happy, and craving seconds.
Table of Contents
Why I Love This Turkey Meatball Pesto Pasta
This recipe was born from my need for a weeknight-friendly dish that didn’t feel rushed or boring. I had a bunch of fresh basil from the garden and ground turkey in the fridge, and I knew pesto was the perfect bridge between the two. Much like my Creamy Ground Turkey Zoodle Skillet, it offers that comforting, hearty feeling while keeping things lighter and fresher.
A balance of comfort and freshness
Pasta is the ultimate comfort food, but sometimes it can feel heavy. Swapping beef for lean ground turkey and using a fresh pesto sauce changes the game. The turkey is juicy and tender, the pasta holds onto the pesto like a dream, and every bite is full of herbaceous, nutty flavor.
Protein power for lasting energy
With 30+ grams of protein per serving, this high-protein dinner keeps you fueled for hours. It’s perfect after a workout or as a satisfying evening meal—similar in nutritional balance to my Ground Turkey Sweet Potato Meal Prep Bowls, but with a much more indulgent feel.
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Turkey Meatball Pesto Pasta
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Turkey Meatball Pesto Pasta is a high-protein dinner that combines juicy turkey meatballs, tender pasta, and vibrant pesto sauce for a fresh, satisfying meal in under 40 minutes.
Ingredients
1 lb ground turkey (93% lean for juicier meatballs)
1/4 cup breadcrumbs
1 large egg
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil
8 oz pasta (penne, spaghetti, or fusilli)
1/2 cup pesto sauce (homemade or store-bought)
1/2 cup reserved pasta water
Fresh basil leaves, for garnish
Parmesan cheese, optional
Instructions
1. In a bowl, combine ground turkey, breadcrumbs, egg, garlic powder, salt, and pepper. Mix gently until just combined and form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook 6–8 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
3. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain.
4. Return meatballs to skillet over low heat. Add pasta, pesto, and a splash of pasta water. Toss gently until coated, adding more pasta water if needed for a silky sauce.
5. Divide into bowls, garnish with fresh basil and Parmesan cheese, and serve immediately.
Notes
Avoid overmixing meatball mixture to keep them tender.
Use whole grain or gluten-free pasta to suit dietary needs.
Loosen thick pesto with a bit of olive oil before tossing with pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg
Keywords: Turkey Meatball Pesto Pasta, High Protein Dinner, Ground Turkey Pasta Recipe, Healthy Pasta Dinner
Ingredients You’ll Need
Here’s what makes this dish shine:
- Ground turkey – Lean but flavorful; aim for 93% lean for juicy meatballs.
- Breadcrumbs – Help bind the meatballs and keep them tender.
- Egg – Adds structure to the mixture.
- Garlic powder – Infuses subtle flavor without overpowering the pesto.
- Salt & pepper – The basics that make everything taste better.
- Pasta – Penne, spaghetti, or fusilli work beautifully; choose whole grain for extra fiber.
- Pesto sauce – Homemade or store-bought; fresh pesto delivers the most flavor.
- Olive oil – For browning the meatballs and adding richness.
- Fresh basil leaves – For garnish and an extra hit of freshness.
- Parmesan cheese – Optional, but highly recommended for a finishing touch.
Step-by-Step: How to Make Turkey Meatball Pesto Pasta
1. Prepare the meatball mixture
In a large bowl, combine 1 lb ground turkey, 1/4 cup breadcrumbs, 1 large egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Use your hands or a spatula to gently mix until just combined—overmixing can make the meat tough. Form into 1-inch meatballs; you should get about 16–18.
2. Brown the meatballs
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer, making sure not to crowd the pan. Cook for 6–8 minutes, turning occasionally, until browned on all sides and cooked through (165°F internal temperature). Transfer to a plate and keep warm.
3. Cook the pasta
Meanwhile, bring a large pot of salted water to a boil. Add 8 oz pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
4. Bring it together
Return the meatballs to the skillet over low heat. Add drained pasta, 1/2 cup pesto, and a splash of reserved pasta water. Toss gently until pasta is coated in sauce and meatballs are heated through. Adjust consistency with more pasta water if needed.
5. Garnish and serve
Divide between bowls, garnish with fresh basil leaves and Parmesan cheese, and serve immediately.
Pro Tips for Perfect Turkey Meatball Pesto Pasta
- For juicier meatballs, avoid overcooking—remove them from the heat as soon as they reach 165°F.
- Reserve that pasta water! Its starchiness helps emulsify the pesto into a silky sauce.
- If your pesto is too thick, loosen it with olive oil before tossing it with pasta.
- Toast your breadcrumbs briefly in a dry skillet for deeper flavor.
Variations and Customization
Switch up the protein
Ground chicken works well, or try mini beef meatballs for a richer flavor. For a vegetarian twist, replace meatballs with roasted chickpeas or sautéed mushrooms.
Experiment with pesto
Classic basil pesto is unbeatable, but arugula pesto adds peppery brightness, and sun-dried tomato pesto gives a sweeter, more robust profile—just like changing sauces transforms our Asian Ground Turkey Stir Fry.
Make it low-carb
Swap pasta for zucchini noodles or spaghetti squash for a lighter dish while keeping all the flavor.
Serving Suggestions
This dish is a meal on its own, but it pairs wonderfully with a crisp green salad, roasted vegetables, or a slice of crusty bread for scooping up any leftover sauce.
Nutrition Snapshot
| Nutrient | Per Serving |
|---|---|
| Calories | 430 |
| Protein | 31g |
| Carbohydrates | 38g |
| Fat | 17g |
FAQ – Turkey Meatball Pesto Pasta
Can I make the meatballs ahead of time?
Yes—shape them and refrigerate for up to 24 hours, or freeze them raw for up to 2 months. Thaw overnight in the fridge before cooking.
Is homemade pesto better?
Homemade pesto often has brighter flavor and fresher color, but good-quality store-bought versions work well, especially for busy weeknights.
Can I make this gluten-free?
Absolutely—use gluten-free pasta and gluten-free breadcrumbs, and ensure your pesto is gluten-free.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Conclusion
This Turkey Meatball Pesto Pasta is everything you want in a dinner: flavorful, nourishing, and incredibly satisfying. With its protein-rich meatballs, fresh basil aroma, and perfectly coated pasta, it’s a dish that proves healthy eating doesn’t have to sacrifice taste. Whether for meal prep or a weekend treat, it’s a keeper in every sense of the word.