Baked Pesto Turkey Meatballs with Feta
A simple recipe for baked turkey meatballs with feta and basil pesto. They're tender, juicy meatballs that are so flavorful and baked in under 30 minutes.
Equipment
- 1 Food Processor
- 1 Large Bowl
- 1 wooden spoon
- 1 Large, rimmed baking sheet
- parchment paper
Ingredients
- 1 slice White Bread, torn into small pieces about 1 cup
- 1/2 cup Panko Bread Crumbs
- 1/4 cup freshly grated Parmesan
- 1/4 cup crumbled Feta Cheese
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
- 1/4 tsp. freshly cracked Black Pepper
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1 tbsp. freshly chopped Parsley
- 8 oz. Ground Turkey
- 3 tbsp. Basil Pesto
- 1 Egg
- Feta Cheese Sauce for serving
Instructions
- Preheat the oven to 375 F. Line a large rimmed baking sheet with parchment paper and set aside.
- Combine the torn white bread pieces, Panko Breadcrumbs, parmesan cheese, feta cheese, Italian seasoning, salt, garlic powder, onion powder, pepper, and parsley in a food processor. Mix on low until completely blended, about one minute.
- Transfer the mixture to a large bowl. Add the turkey, basil pesto, and egg to the bowl. Mix with a wooden spoon (or your hands) until thoroughly combined.
- Spoon 1 1/2 tablespoons of the mixture into your hands. Form a ball, and place onto the prepared baking sheet. Repeat with remaining mixture (there should be 15 total meatballs). Leave about an inch in between each meatball so they all cook and brown evenly.
- Bake the meatballs for 15-18 minutes at 375 F until browned and cooked through.
- Serve hot with whipped feta dip and more basil pesto, if desired.
Nutrition
Serving: 1meatballCalories: 60kcalCarbohydrates: 3gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.005gCholesterol: 23mgSodium: 184mgPotassium: 63mgFiber: 0.3gSugar: 0.3gVitamin A: 107IUVitamin C: 0.02mgCalcium: 44mgIron: 0.4mg
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