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