Go Back

Creamy Pesto Turkey Meatballs

Move over marinara sauce, there's a new sauce in town. The name is creamy pesto sauce. The game - being the best sauce for turkey meatballs. Once you try it you'll agree. 
No ratings yet
Print Pin
Course: Main Course

Ingredients

The meatballs:

  • 2 lb lean ground turkey
  • 3/4 cup freshly grated parmesan cheese
  • 4 Tbsp basil pesto
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 2 cloves garlic , minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

For the sauce:

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 4 cloves garlic , finely minced
  • 1 Tbsp basil pesto (or more if you like)
  • 1 cup light sour-cream
  • 1 1/2 cup chicken broth (more if you'd like it thinner)
  • 1 tsp cornstarch
  • 1 tsp water
  • 3 tsp lemon juice

Instructions

  • In a large bowl, combine the turkey, Parmesan, pesto, egg, breadcrumbs, garlic, salt, and pepper. Mix well (I find using my hands works most effectively) and then use a medium cookie scoop to form even sized meatballs. I scoop then shape in my  hands and put on a large plate. 
  • Once all the meatballs are formed, heat butter and olive oil in a skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
  • In the same skillet, still over medium heat, add the minced garlic and cook about 30 seconds, until fragrant. Whisk in the sour cream until heated through.  
  • Whisk the cornstarch and water together to make a slurry, then add that along with the chicken broth, pesto, lemon juice salt and pepper and stir until well-combined. Lower heat and simmer 5-7 minutes until smooth and slightly thickened, stirring often. 
  • Add the meatballs back into the skillet, over medium heat again, and spoon the sauce over while the meatballs heat through for a couple of minutes. Serve with zoodles, your favorite pasta, or rice and plenty of that delicious sauce!  
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!