Go Back
+ servings
Turkey Pesto Meatballs Baked In Marinara

Turkey Pesto Meatballs Baked in Marinara

Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 351kcal
Author: Organize Yourself Skinny


  • 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
  • 1/2 teaspoon ground black pepper
  • 1/4 cup unseasoned breadcrumbs
  • 1/4 cup grated parmesan or romano cheese
  • 1 1/2 cups marinara sauce
  • 1 cup shredded mozzarella


  • Preheat oven to 370 degrees.
  • In a medium bowl mix together ground turkey, pesto, egg, garlic, worcestershire, onion powder, salt, pepper, breadcrumbs, and grated cheese.
  • Roll into 18 meatballs and place onto a baking sheet coated with cooking spray. I lined the sheet with foil to help with cleanup.
  • Bake for 15 minutes.
  • As the meatballs bake spread 1/2 cup of marinara sauce onto the bottom of a 9 x13 baking dish.
  • Place the cooked meatballs on top of the sauce and pour the rest of the sauce over top.
  • Sprinkle mozzarella cheese on the meatballs, cover with foil, and bake for 15 - 20 minutes or until sauce is bubbly.
  • Serve hot.


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.


Serving: 3g | Calories: 351kcal | Carbohydrates: 8g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Fiber: 1g | Sugar: 2g