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Juicy Baked Pesto Meatballs (Turkey or Chicken)

Posted by Jess Larson on September 24th, 2024
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These Oven-Baked Pesto Meatballs are loaded with the vibrant flavors of classic Italian pesto! Made with your choice of ground chicken or turkey, they’re packed with fresh basil, garlic, parmesan, and pine nuts for a bold punch of pesto flavor—and no extra oil needed! Oven-bake, then broil for no-fuss tender and juicy meatballs—just as good as pan-fried, minus the mess!
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An overhead shot of turkey meatballs on a bed of pasta with pesto sauce on a white scalloped plate, garnished with basil leaves and shaved parmesan. The plate sits on a grey textured surface alongside a second dish of pasta, dishes of parmesan, pine nuts, basil leaves and tomatoes.
Photography by Gayle McLeod
Prep: 20 min
Cook: 15 min
Serves: 4

Juicy Meatballs with a Punch of Pesto Flavor!

This recipe brings together 2 of my biggest culinary loves—fresh, herbaceous basil pesto and juicy, tender meatballs. If you’re a pesto lover like me, you’re going to adore this easy meatball recipe!

Many pesto meatball recipes rely on pesto sauce to season the meat. After trying this approach several times, I was always underwhelmed by the result. The sauce made the meatballs oily, and the flavor was always much too subtle for my liking—not ideal!

But after countless rounds of testing, I finally cracked the code on how to pack these meatballs with bold, punchy pesto flavor—without the greasy aftermath. The secret to maximum pesto flavor in a meatball turned out to be pretty simple: skip the sauce!

An overhead shot of baked meatballs on a sheet pan alongside a small dish of pesto sauce. One of the meatballs has been split in half. this Recipe for Later!
Easy oven-baked meatballs loaded with the fresh and punchy flavors of classic Italian pesto.

Instead, I mix classic pesto ingredients—basil, garlic, parmesan, lemon zest, and pine nuts—directly into the meatball mixture, resulting in a meatball that bursts with pesto goodness in every bite. No extra oil needed!

But flavor isn’t the only win here. These fuss-free meatballs are seriously juicy and tender. Lean ground meat like turkey or chicken easily overcooks into dry, rubbery meatballs, but my go-to method—baking on a sheet pan, then broiling—ensures a perfect result every time: a golden, crispy crust that mimics pan-frying—without the mess!

From there, the options are endless. Toss the meatballs in your sauce of choice (try my 5-Minute Homemade Pesto Sauce or Simple San Marzano Tomato Sauce), then serve over pasta, tucked in a sub, or alongside a light and tangy Mixed Greens Salad—you really can’t go wrong.

And for an easy 35-minute dinner? It’s hard to beat that! 💜

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An overhead shot of ingredients displayed in various dishes on a marbled surface: ground chicken, lemons, garlic, pine nuts, basil, parmesan, egg, salt and pepper, panko breadcrumbs, garlic powder, yellow onion and cooking spray
This recipe comes together by combining ground turkey or chicken (your choice!) with fresh ingredients traditionally used to make pesto sauce: basil, garlic, parmesan, and pine nuts.

Mixing and Forming Chicken or Turkey Pesto Meatballs

Even with all the fresh ingredients, prepping these turkey or chicken pesto meatballs is just as easy as whipping up a batch of your favorite homemade pesto. Thanks to the food processor, the process is quick—minimal chopping required!

An overhead shot of garlic, pine nuts, basil, parmesan, salt and pepper, and yellow onion in the bowl of a food processor atop a grey textured surface.
First, pulse the aromatics. Add onion, garlic, lemon zest, basil, parmesan, and pine nuts to a food processor…
An overhead shot of chopped aromatics in the bowl of a food processor atop a grey textured surface.
…and pulse to combine. Stop as soon as the mixture is very finely chopped—it should not be puréed or smooth.

No food processor? No problem! ⇢ Finely chop the aromatics by hand or bring everything together with a mortar and pestle.

An overhead shot of breadcrumbs, an egg, ground chicken garlic powder, parmesan, the aromatics mixture, salt and pepper in a glass bowl atop a grey textured surface.
From there, the meatball mixture comes together with ground turkey or chicken, egg, panko breadcrumbs, and the pesto aromatics.
An overhead shot of a combined meatball mixture in a glass bowl atop a grey textured surface.
Use your hands to gently mix, being careful not to overwork the meat, which can lead to tough meatballs.

Meatball Prep Tip! ⇢ To avoid overworking the meat and ensure perfectly uniform results, I like to portion meatballs with a spring-loaded scoop, then shape into perfect spheres using my hands.

An overhead shot of 7 formed meatballs on a parchment lines plate alongside a glass bowl of meatball mixture and a cookie scoop on a grey textured surface.
Form the pesto meatball mixture into 2-inch balls and arrange on a parchment-lined sheet pan for baking.

Make-Ahead Pesto Meatballs

To cut down on active prep time required at dinner, feel free to mix and form the meatballs up to 3 days ahead of time. Check the Recipe Notes, below, for more guidance.

Go-To Method for Always-Juicy Baked Meatballs

As a meatball aficionado, I firmly believe that the best way to cook chicken or turkey meatballs is by baking them. Oven-baking is gentler than pan-frying, ensuring perfectly juicy and tender results. Plus, it’s hands-off and mess-free! 🙌🏼

The only downside of baked meatballs? You miss out on the delicious crust formed by pan-frying. That’s why I like to take an extra step, baking them until they’re almost cooked through then finishing them under the broiler to help create a next-level golden crisp crust.

It’s a foolproof method for super juicy, golden-brown meatballs—without the stovetop mess!

An overhead shot of baked chicken meatballs on a sheet pan atop a grey textured surface.
Bake the pesto meatballs for 12-14 minutes, until they are almost cooked through. Then broil for 3-4 minutes, rotating the sheet pan as needed, until browned and beautiful.

Pro Tip! ⇢ Spritz the meatballs generously with cooking spray to help develop a gloriously golden crust.

A close-up overhead shot of baked meatballs on a sheet pan alongside a small dish of pesto sauce. One of the meatballs has been split in half.
Each pesto meatball is juicy, tender, and loaded with packed with the fragrant flavor of fresh basil and garlic. The pine nuts add a delicious, tender crunch!
An angled shot of baked pesto meatballs on a bed of pasta with pesto sauce on a white scalloped plate garnished with shaved parmesan and basil leaves. The plate sits on a grey textured surface alongside a blue cloth, a plate of parmesan and a bowl of pesto.
For an extra punch of pesto flavor, toss the meatballs in your favorite pesto sauce and serve over pasta with plenty of shaved parmesan cheese.
A macro close-up shot of baked pesto meatballs on a bed of pasta with pesto sauce on a white scalloped plate. One meatball has been split in half.
The perfect 35-minute dinner for your end-of-summer basil harvest!

I can’t wait for you to try these Baked Pesto Meatballs! They’re packed with the bold, fresh flavors of this iconic sauce and incredibly easy to make—perfect for a quick weeknight dinner or a special end-of-summer meal!

If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An overhead shot of turkey meatballs on a bed of pasta with pesto sauce on a white scalloped plate, garnished with basil leaves and shaved parmesan. The plate sits on a grey textured surface alongside a second dish of pasta, a dish of parmesan, and two glasses of rose wine.

Juiciest Baked Pesto Meatballs (Turkey or Chicken)

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  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: Pasta Recipes, Main Dishes
  • Method: Oven-Baked and Broiled
  • Cuisine: Italian, American
Print Recipe

Description

These Oven-Baked Pesto Meatballs are loaded with the vibrant flavors of classic Italian pesto!

Made with your choice of ground chicken or turkey, they’re packed with fresh basil, garlic, parmesan, and pine nuts for a bold punch of pesto flavor—and no extra oil needed! Oven-bake, then broil for no-fuss tender and juicy meatballs—just as good as pan-fried, minus the mess!

Ingredients

Scale
  • nonstick cooking spray
  • 1 pound 93% lean ground turkey or chicken
  • 1 large egg
  • ⅓ cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • kosher salt and ground black pepper, to season
  • ½ small yellow onion, roughly chopped
  • 6 cloves garlic
  • 1 lemon, zested
  • 1 ½ cup lightly packed fresh basil tender stems & leaves
  • ⅓ cup parmesan cheese
  • 3 tablespoons pine nuts
  • for serving, as desired: Lemon Basil Pesto Sauce or Simple San Marzano Tomato Sauce, cooked pasta or crusty Italian bread, a simple green salad or Caesar salad, grated parmesan, thinly sliced basil, etc.

Instructions

  1. Prep: Preheat the oven to 450 degrees F, ensuring one rack is positioned in the center of the oven and a second rack is positioned directly under the broiler. Line a rimmed baking sheet with parchment paper and set aside.
  2. Prep the pesto meatball mixture: Place the ground turkey or chicken, egg, panko breadcrumbs, and garlic powder in a large bowl. Season with 1 ½ teaspoons kosher salt and ground black pepper as desired. Set aside.An overhead shot of breadcrumbs, an egg, ground chicken garlic powder, parmesan, salt and pepper in a glass bowl atop a grey textured surface.
  3. Finely chop the aromatics: To the bowl of a food processor, add the remaining listed ingredients (yellow onion – pine nuts). Pulse until the mixture is finely chopped, stopping to scrape down the sides of the bowl as needed. Alternatively, if you do not have a food processor, you can finely chop the aromatics by hand.An overhead shot of garlic, pine nuts, basil, parmesan, salt and pepper, and yellow onion in the bowl of a food processor atop a grey textured surface. An overhead shot of chopped aromatics in the bowl of a food processor atop a grey textured surface.
  4. Mix the pesto meatballs: Transfer the basil pesto mixture to the mixing bowl with the ground meat. Using your hands, mix just until combined – take care to avoid over-mixing.An overhead shot of breadcrumbs, an egg, ground chicken garlic powder, parmesan, the aromatics mixture, salt and pepper in a glass bowl atop a grey textured surface. An overhead shot of a combined meatball mixture in a glass bowl atop a grey textured surface.
  5. Form the pesto meatballs: Divide the pesto meatball mixture into equal portions slightly larger than the size of a golf ball. Gently form each portion into a meatball, rolling just until smooth. For quickness and ease, I like using a spring-loaded scoop. The mixture yields about 16-18 2-inch meatballs. Arrange the meatballs on the prepared baking sheet.An overhead shot of 7 formed meatballs on a parchment lines plate alongside a glass bowl of meatball mixture and a cookie scoop on a grey textured surface.
  6. Bake the pesto meatballs: Lightly spritz the meatballs with cooking spray for a golden finish, then transfer the baking sheet to the oven. Bake 12-14 minutes, until nearly cooked through. Remove from the oven and carefully slide the parchment paper off the baking sheet. Spritz the meatballs once more with cooking spray. Switch the oven to broil on its highest setting and transfer the meatballs to the oven rack directly below the broiler. Broil 3-4 minutes for a golden brown crust – be sure to check them every so often and rotate the sheet pan as needed to broil evenly.An overhead shot of baked chicken meatballs on a sheet pan atop a grey textured surface.
  7. Serve: Serve the pesto meatballs immediately as desired. Feel free to toss them into a quick pesto or simple tomato sauce, then serve them with pasta or in a meatball sub, etc. Enjoy!An overhead shot of baked chicken meatballs on a sheet pan atop a grey textured surface. A small dish of pesto sauce sits on the pan alongside the meatballs, and the pan is surrounded by basil leaves, pine nuts and a dish of pepper.

Equipment

Notes

Jess’ Tips and Tricks:

  • Ground poultry: The secret to seriously juicy and tender chicken or turkey meatballs is using ground poultry with a decent fat content, otherwise your pesto meatballs will dry out. Look for at least 93% lean, though if you can find 90-92%, that’s even better! If you’re purchasing from your grocery store’s butcher counter, ask for ground chicken or turkey thigh or dark meat.
  • 15-20 Minute Meal Prep: Nearly all of the active prep work for these recipe comes from prepping and forming the pesto meatballs. Take care of some of this in advance and you can jump straight in to cooking during the week: mix and form according to Steps 2-4 of Recipe Directions, above. You can roll out the meatballs immediately or save the rolling for dinnertime; either way, the mixture will keep for up to 3 days in an airtight container in the refrigerator. (15 minutes active for meatball mixture prep, 5 minutes active for forming the pesto meatballs)

Storage and Freezing: 

  • Storage and Reheating: Transfer cooled pesto meatballs to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to help them steam up and loosen any sauce that may be on the meatballs.
  • Freezer Instructions: These pesto meatballs are also incredibly freezer-friendly. To freeze, transfer the baked and cooled meatballs to a freezer container or divide between multiple freezer containers for smaller portions. Freeze up to 3 months. To thaw, place the frozen pesto meatballs in the refrigerator overnight. Easily reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to help them steam up and loosen any sauce that may be on the meatballs.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 9.28.24
    janet said:

    definitely giving this a try – love some chicken meatballs – we have found that air frying them is the way to go!

    Reply
    • 9.30.24
      Emma @ Plays Well With Butter said:

      Make sure to let us know what you think! The air fryer is a great idea!

      Reply