Why You’ll Love Juicy Turkey Meatballs in Creamy Pesto Sauce in 30 Minutes Recipe

I enjoy this recipe because it uses simple ingredients I usually already have on hand. I like that the meatballs stay moist thanks to the egg and breadcrumbs, while the pesto cream sauce adds a bold, herby flavor without much effort. I also appreciate that everything cooks in one skillet, making cleanup easy and stress-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground turkey
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream
1/2 cup basil pesto
2 tbsp olive oil

Directions

I start by mixing the ground turkey, breadcrumbs, egg, garlic, parmesan, salt, and black pepper in a large bowl until everything is just combined. I then shape the mixture into 1-inch meatballs, trying not to overwork the meat.

I heat the olive oil in a large skillet over medium heat and add the meatballs in a single layer. I cook them for about 8 to 10 minutes, turning them gently until they are browned on all sides. Once cooked, I remove the meatballs from the skillet and set them aside.

I lower the heat and pour the heavy cream and pesto into the same skillet, stirring until the sauce is smooth and warmed through. I return the meatballs to the skillet and let everything simmer together for about 5 minutes. I serve the dish immediately while the sauce is creamy and hot.

Servings and Timing

I usually make this recipe to serve 4 people. The total time comes out to about 35 minutes, including preparation and cooking, which makes it perfect for a busy evening.

Variations

I sometimes swap the ground turkey for ground chicken when I want a slightly different flavor. If I feel like adding vegetables, I stir in spinach or cherry tomatoes during the final simmer. When I want extra richness, I add a little more parmesan cheese directly into the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the meatballs gently in a skillet over low heat or in the microwave, adding a splash of cream if the sauce has thickened too much.

FAQs

Can I make the meatballs ahead of time?

I often prepare and shape the meatballs a few hours in advance and keep them refrigerated until I am ready to cook.

Can I bake the meatballs instead of frying them?

I sometimes bake them at 400°F for about 15–18 minutes, then finish them in the sauce.

Is store-bought pesto okay to use?

I regularly use store-bought pesto, and it works perfectly well in this recipe.

How do I keep turkey meatballs from drying out?

I make sure not to overmix the meat and avoid overcooking them, which keeps them juicy.

Can I freeze this dish?

I freeze the cooked meatballs without the sauce, then add freshly made sauce when reheating.

What can I serve with these meatballs?

I like serving them over pasta, rice, or even with crusty bread to soak up the sauce.

Can I use milk instead of heavy cream?

I find heavy cream gives the best texture, but half-and-half works if I want something lighter.

Are these meatballs gluten-free?

I use gluten-free breadcrumbs when I want to make this recipe gluten-free.

Can I add more pesto to the sauce?

I sometimes increase the pesto for a stronger basil flavor, depending on my taste.

How do I know when the meatballs are cooked through?

I check that they are no longer pink inside and feel firm but still springy.

Conclusion

I keep coming back to this creamy pesto turkey meatball recipe because it is quick, comforting, and packed with flavor. I love how easily it fits into my routine while still feeling like a special homemade meal.