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Baked Turkey Pesto Meatballs

This gluten-free and low-fat recipe is filled with protein, fiber, and vitamins that will help you to shed some fat and weight. It’s perfect to be consumed either on a weight loss or a detox diet. Plus, it also makes the best guilt-free holiday treat!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 8 servings
Calories 195kcal


For the Pesto Sauce:

  • 2 cups fresh basil leaves packed
  • 1/4 cup pine nuts
  • 3 pieces garlic cloves minced (about 3 teaspoons)
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

For the Meatballs:

  • 1 ½ cups turkey or chicken breast mince
  • 4 cloves of garlic crushed
  • 2 tbsp pesto sauce
  • 1/3 cup grated zucchini
  • 1/4 cup gluten-free oats or quinoa flakes
  • 1 large egg organic
  • ½ teaspoon Kosher salt or fine sea salt
  • ½ teaspoon black pepper freshly crushed


For the Pesto Sauce:

  • Pulse basil, pine nuts, and garlic cloves in a food processor.
  • Turn down the food processor at a low speed and slowly pour the EVOO. Scrape down the sides of the food processor once in a while to ensure even mixing.
  • Season with sea salt and black pepper to taste.
  • Take out 2 tablespoons for the meatballs recipe and transfer the rest to a container and keep refrigerated for later use.

For the Meatballs:

  • Preheat the oven to 350ºF. Prepare one to two full sheet pan lined with parchment paper.
  • Mix all of the meatball ingredients together in a medium-sized bowl.
  • Use a large ice cream scooper to scoop the mixture and form them into balls. This recipe should yield about 32 to 36 meatballs. If the mixture is too wet, mix in some more oats or quinoa flakes to hold its shape a bit so that you’ll be able to form them easily.
  • Place the formed meatballs on the sheet pan. Once all the meatballs are formed, bake them in the oven for 10 to 20 minutes, turning halfway, until it’s lightly browned or until the internal temperature reaches 165ºF.
  • Rest for 5 minutes before serving. Enjoy!
  • Serve immediately or refrigerate and reheat later.


  • Adding olive oil in a steady and small stream while the food processor is running will help emulsify the mixture properly, avoiding any separation and/or breakage.
  • Feel free to do this recipe ahead of time as it can last in the freezer for up to 6 months!


Serving: 4meatballs | Calories: 195kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 294mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg