Turkey Pesto Meatballs Baked in Marinara
Prep time
Cook time
Total time
Serves: 6
  • 1 lb ground turkey
  • 6 tablespoons pesto
  • 1 egg
  • 2 cloves garlic, grated or finely chopped
  • 1 tablespoon Worcestershire
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup unseasoned breadcrumbs
  • ¼ cup grated parmesan or romano cheese
  • 1½ cups marinara sauce
  • 1 cup shredded mozzarella
  1. Preheat oven to 370 degrees.
  2. In a medium bowl mix together ground turkey, pesto, egg, garlic, worcestershire, onion powder, salt, pepper, breadcrumbs, and grated cheese.
  3. Roll into 18 meatballs and place onto a baking sheet coated with cooking spray. I lined the sheet with foil to help with cleanup.
  4. Bake for 15 minutes.
  5. As the meatballs bake spread ½ cup of marinara sauce onto the bottom of a 9 x13 baking dish.
  6. Place the cooked meatballs on top of the sauce and pour the rest of the sauce over top.
  7. Sprinkle mozzarella cheese on the meatballs, cover with foil, and bake for 15 - 20 minutes or until sauce is bubbly.
  8. Serve hot.
sugar: 2
Make-ahead instructions

These meatballs can be made completely ahead of time and stored in the refrigerator up to 5 days and freezer up to 3 months.
Nutrition Information
Serving size: 3 meatballs Calories: 351 Fat: 23 Saturated fat: 8 Carbohydrates: 8 Fiber: 1 Protein: 28
Recipe by Organize Yourself Skinny at https://www.organizeyourselfskinny.com/turkey-pesto-meatballs-baked-marinara/