Juicy turkey meatballs cooked in a rich yet light creamy pesto sauce, ready in about 30 minutes and perfect for an easy, comforting weeknight dinner.

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

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In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, parmesan cheese, salt, and black pepper. Mix gently until just combined.
Shape the mixture into 1-inch meatballs without overworking the meat.
Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer.
Cook for 8–10 minutes, turning gently, until browned on all sides and cooked through. Remove meatballs and set aside.
Lower the heat and add heavy cream and pesto to the same skillet, stirring until smooth and warmed.
Return meatballs to the skillet and simmer in the sauce for about 5 minutes.
Serve immediately while hot and creamy.

Do not overmix the meat to keep meatballs tender.

Store-bought pesto works perfectly for this recipe.

Add spinach or cherry tomatoes during the final simmer for extra vegetables.

Leftovers keep well refrigerated for up to 3 days.