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Turkey Pesto Meatballs

Turkey Pesto Meatballs

This Feed Your Sister recipe is one that’s tried and true! It has minimal ingredients and can easily be adapted if you are following a paleo or whole30 diet by substituting the bread crumbs for flax seed meal. I love using my dairy-free nut pulp pesto in place of store-bought pesto as well! All you need is four ingredients (plus salt & Pepper) and you are all set to go! This recipe so great for meal prep plus it’s kid approved too!

Turkey Pesto Meatballs

(Makes about 15, 1-inch meatballs)


  • 1 pound ground turkey (or beef)
  • 1/4 cup bread crumbs or flax seed meal (you can use gluten-free crumbs
  • 2 tablespoons of nut pulp pesto (or any pesto you like)
  • a pinch of pink Himalayan salt & pepper
  • a pinch of red pepper flakes (optional)
  • 24 oz jar of marinara sauce (I like using the Rao’s brand)


  1. Add first 4 ingredients (and red pepper flakes, of using) to a bowl and mix with your hands to combine. Do not overmix.
  2. Meanwhile warm up the whole jar of marinara sauce in a large pot over medium heat.
  3. Form Meatballs with your hands (or use an ice cream scooper) and place balls in the warm sauce.
  4. Let cook for about 5-7 minutes with lid on and then carefully rotate balls in the sauce to prevent sticking to the bottom.
  5. Continuously rotate balls in the sauce every 5 minutes until they are firm and cooked. The total cooking time is about 25 minutes but will depend on the size of your meatball. I always cut one ball open to make sure they are cooked.
  6. Serve with zoodles or pasta of choice and some extra pesto for added flavor!

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo #feedyoursister on Instagram. Cheers, friends!


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