Pesto Pasta with Turkey Meatballs Recipe
Introduction
Pesto Pasta with Turkey Meatballs is a flavorful and comforting meal that combines tender meatballs with fragrant basil pesto and cheesy mozzarella. This dish is perfect for a weeknight dinner or when you want something satisfying yet easy to prepare.
Ingredients
- 1/2 cup (55 g) bread crumbs
- 1/2 cup (120 g) whole milk
- 1 lb (455 g) ground turkey
- 3/4 cup (30 g) chopped fresh basil leaves, or 1 tbsp dried basil
- 3 cloves garlic, crushed through a press, or 1 1/2 tsp garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 – 3/4 teaspoon salt
- 1 tablespoon neutral oil, such as avocado or canola
- 12 ounces (340 g) dried pasta
- 2-3 cups (300 g) broccoli florets
- 7 ounces store-bought basil pesto, plus more to taste
- 1 bunch basil, stemmed, or 1 tbsp dried basil
- 8 ounces mozzarella pearls or large-diced buffalo mozzarella
- Finely grated parmesan cheese, for serving (optional)
Instructions
- Step 1: Put the bread crumbs and milk in a medium mixing bowl and let soak for about 2 minutes.
- Step 2: Add the turkey, basil, garlic, and black pepper to the soaked bread crumbs and mix until evenly combined. Shape the mixture into 25 to 30 meatballs, about 1 heaping tablespoon (20 to 25 g) each. Season the outside of the meatballs evenly with salt. Note: Do not add salt into the mixture to keep meatballs tender.
- Step 3: Heat a large nonstick or cast-iron skillet over medium heat for a few minutes. Add the oil and swirl to coat the pan. Place the meatballs and brown them on one side before carefully turning. Turn each meatball 3-4 times to brown evenly, about 10-12 minutes total.
- Step 4: Add about 1/4 cup (60 g) water to the pan and immediately cover. Let the meatballs steam and cook through, about 3 minutes. Cut one open to check doneness.
- Step 5: Remove the lid and continue cooking uncovered, shaking the pan gently to toss the meatballs while the liquid reduces. The meatballs should be coated in a thin brown sauce with no liquid left at the bottom, about 3 more minutes. Remove from heat and set aside.
- Step 6: Bring a large pot of salted water to a boil. Add the pasta and cook until almost al dente according to package instructions. When there are about 2 minutes left, add the broccoli florets to the boiling water so they cook alongside the pasta.
- Step 7: Drain the pasta and broccoli and return to the pot. Add the cooked turkey meatballs, pesto sauce, and basil. Fold everything together until evenly combined. Adjust with more pesto if desired. Gently fold in the mozzarella pearls and transfer immediately to a serving bowl to prevent the cheese from melting into the pot.
- Step 8: Serve pasta and meatballs with a sprinkle of grated parmesan cheese if you like. Enjoy warm!
Tips & Variations
- Use fresh basil when possible for a brighter flavor; dried basil works well in a pinch.
- Try swapping broccoli for other vegetables like spinach or peas to suit your taste.
- To make meatballs juicier, avoid overmixing the turkey mixture.
- For a vegetarian option, replace turkey meatballs with chickpea or lentil balls.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Add a splash of water or extra pesto if the pasta dries out during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can shape and cook the meatballs ahead and store them in the fridge for up to 24 hours before adding them to the pasta. Reheat gently before combining with pasta and pesto.
What kind of pasta works best for this dish?
Any dried pasta shape works well, but medium-sized shapes like penne, rigatoni, or fusilli hold the sauce and meatballs nicely.
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Pesto Pasta with Turkey Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This flavorful Pesto Pasta with Turkey Meatballs is a wholesome and satisfying meal combining tender ground turkey meatballs simmered in a light brown sauce, tossed with al dente pasta, fresh broccoli, and rich basil pesto, finished with melty mozzarella pearls and optional grated parmesan. Perfect for a crowd-pleasing weeknight dinner that balances protein and fresh herbs with classic Italian flavors.
Ingredients
Scale
Meatballs
- 1/2 cup [55 g] bread crumbs
- 1/2 cup [120 g] whole milk
- 1 lb [455 g] ground turkey
- 3/4 cup [30 g] chopped fresh basil leaves, or 1 tbsp dried basil
- 3 cloves of garlic, crushed through a press, or 1 1/2 tsp garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 – 3/4 teaspoon salt (for seasoning outside of meatballs)
- 1 tablespoon neutral oil, such as avocado or canola
Pasta and Vegetables
- 12 ounce [340 g] dried pasta
- 2–3 cups [300 g] broccoli florets
Sauce and Cheese
- 7 ounce store-bought basil pesto, plus more to taste
- 1 bunch basil, stemmed, or 1 tbsp dried basil
- 8 ounce mozzarella pearls or large-diced buffalo mozzarella
- Finely grated parmesan cheese, for serving (optional)
Instructions
- Soak Bread Crumbs: Put the bread crumbs and milk in a medium mixing bowl and let soak for about 2 minutes to soften.
- Prepare Meatball Mixture: Add the ground turkey, chopped basil, crushed garlic, and black pepper to the soaked bread crumbs. Mix everything together gently but thoroughly until evenly combined. Shape the mixture into 25 to 30 meatballs, each about 1 heaping tablespoon or 20 to 25 grams in weight. Do not add salt to the mixture to keep the meatballs tender.
- Brown Meatballs: Heat a large nonstick or cast-iron skillet over medium heat for a few minutes. Add the neutral oil and swirl to coat the pan. Place the meatballs in the pan, letting them brown on one side before carefully turning. Turn each meatball 3-4 times to brown evenly on all sides, about 10-12 minutes total.
- Steam Cook Meatballs: After browning, add 1/4 cup (60 g) of water to the pan and immediately cover with a lid. Let the meatballs steam for about 3 minutes to cook through completely. Cut one open to confirm doneness.
- Reduce Liquid: Remove the lid and continue cooking uncovered, gently shaking the pan to toss the meatballs in the thin brown sauce as the liquid reduces. This should take about 3 minutes until no excess liquid remains. Remove the meatballs from the heat and set them aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. When about 2 minutes remain in the cooking time, add the broccoli florets to the boiling water so both pasta and broccoli finish cooking simultaneously.
- Combine Pasta, Meatballs, and Pesto: Drain the pasta and broccoli and return them to the pot. Add the cooked turkey meatballs, basil pesto, and fresh or dried basil. Gently fold the ingredients together until evenly distributed. Add the mozzarella pearls and fold just a couple of times to incorporate without melting the cheese too much. Immediately transfer to a serving bowl to maintain the texture of the mozzarella.
- Serve: Plate the pesto pasta with turkey meatballs and top with a sprinkle of finely grated parmesan cheese if desired. Serve immediately and enjoy your flavorful meal!
Notes
- Do not add salt inside the meatball mixture to avoid tough meatballs; instead, season the outside after shaping.
- Use a neutral oil like avocado or canola for browning to avoid overpowering flavors.
- Add broccoli late in the pasta cooking process to keep it crisp-tender and prevent overcooking.
- You can adjust pesto quantity to taste, adding more if desired for a stronger herbaceous flavor.
- Use fresh mozzarella pearls or diced buffalo mozzarella for a creamy, melty texture juxtaposed with the savory pesto and meatballs.
- Check meatball doneness by cutting one open after steaming to ensure no pink remains.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: pesto pasta, turkey meatballs, basil pesto, mozzarella, broccoli pasta, healthy Italian, easy weeknight dinner
