Home - Recipes - Turkey Meatballs with Arugula Pesto

Turkey Meatballs with Arugula Pesto

Adding extra veggies to your diet is easy, and there’s no need to sacrifice flavor. Arugula adds extra vitamins while squash noodles cut the carbs.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
688 calories per serving


> 1/2 (16 oz) pkg gluten-free spaghetti (or other non-wheat pasta)
> 1 (20 oz) pkg fresh green squash noodles
> 12 oz ground turkey
> 1 egg
> 1/2 cup seasoned gluten-free bread crumbs
> 5 tbsp olive oil
> 1 1/2 cups arugula
> 1/3 cup basil leaves
> 3 tbsp grated Parmesan cheese
> 3 tbsp chopped walnuts


Preheat the oven to 425°F. Cook the spaghetti according to package directions, adding the green squash noodles 1 min. before pasta is done cooking. Reserve ½ cup cooking liquid before draining.
Meanwhile, in a large bowl, mix the ground turkey, egg, bread crumbs, salt, and pepper until well combined. Divide and shape turkey mixture into 1½-inch balls. Place on a parchment-lined baking sheet and brush tops with 1 tbsp oil. Bake 15-20 min., until golden brown and cooked through.
Meanwhile, to a food processor, add the arugula, basil, Parmesan, walnuts and garlic. Pulse until finely chopped. Drizzle in remaining 4 tbsp olive oil and pulse until mostly smooth. Season with salt.
Toss spaghetti and green squash noodles with pesto and as much cooking liquid as desired. Divide among 4 bowls and top with meatballs. Garnish with additional arugula, if desired.


Brighten up the flavors with a squeeze of lemon, if desired.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you