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Baked Turkey Meatballs with Pesto

Low-carb edamame pasta joins squash noodles and store-bought pesto for this hearty, gluten-free dinner that hits the table in just 30 minutes.

Serves 6
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
409 calories per serving


> 1 tbsp minced garlic
> 2 tsp Italian seasoning
> 1/2 cup gluten-free panko bread crumbs
> 1 large egg
> 1/2 cup grated Parmesan, divided
> 1 (16 oz) pkg Nature's Promise 94% Lean Ground Turkey
> Cooking spray
> 1 (8 oz) pkg dried edamame spaghetti
> 1 (16 oz) pkg squash noodles
> 1/2 cup pesto


Preheat oven to 450°F. Line a large rimmed baking sheet with parchment.
In a large bowl, combine the garlic, Italian seasoning, bread crumbs, egg, and ¼ cup Parmesan. Add the turkey and season with salt and pepper. Mix until well combined. Form mixture into 1½-inch meatballs and place on prepared baking sheet, spacing at least 1 inch apart. Coat tops of meatballs with the cooking spray. Bake 12–15 min., until browned on top and cooked through.
Meanwhile, heat a large pot of salted water to a boil on high. Add the spaghetti and cook 3 min. To pot, add the squash noodles and cook another 2 min., until squash noodles and spaghetti are tender but al dente. Reserve ½ cup cooking liquid. Drain noodles well and toss with the pesto, adding reserved cooking liquid as needed, 2 tbsp at a time. Season with salt and pepper to taste.
Divide the spaghetti mixture among 6 bowls. Top with turkey meatballs. Garnish with remaining ¼ cup Parmesan.

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