Pesto Turkey Meatballs with Roasted Spring Vegetables
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These Pesto Turkey Meatballs with Roasted Spring Veggies are your new one-pan, weeknight go-to. Packed with protein, naturally gluten-free, and loaded with vibrant veggies, this easy dinner delivers big flavor with minimal cleanup. Perfect for meal prep, family dinners, or tossing over pasta for a crowd-pleasing meal that’s anything but boring.
Ingredients
Roasted Vegetables
- 1 Diced Red Onion
- 1 Red Bell Pepper cut into 1 inch pieces
- 1/2 lb Fresh Broccoli
- 1/2 lb Yellow Squash cut into 1/2 inch slices
- 1/2 lb Zucchini cut into 1/4 inch slices
- 2 tsp Olive Oil
- 1 tsp Kosher Salt
- Black Pepper to taste
Pesto Turkey Meatballs
- 2 cups Packed Fresh Spinach
- 1 lb Lean Ground Turkey
- 1/2 cup Gluten Free Panko Breadcrumbs
- 1/4 cup Pesto, homemade or store-bought
- 1/2 tsp Sea Salt
- 1/4 cup Grated Parmesan Cheese
- 1 Large Egg
For Serving
- 1/3 cup Prepared Pesto
Homemade Basil Pesto
- 1/3 cup Pine Nuts
- 2 cup Packed Fresh Basil Leaves
- 1/4 cup Grated Parmesan Cheese
- 1 tbsp Fresh Lemon Juice
- 2 Cloves Fresh Garlic Roughly Chopped
- 1/2 tsp Fine Sea Salt
- 1/4 tsp Fresh Cracked Pepper
- 1/2 cup Extra Virgin Olive Oil
Instructions
- 1. Preheat the oven to 400°F (200°C).
- 2. Prep and Roast the Vegetables: Spread red onion, bell pepper, broccoli, yellow squash, and zucchini onto a baking sheet. Drizzle with olive oil, then season with salt and black pepper. Toss to coat. Spread into an even layer and roast for 20 minutes, stirring halfway.
- 3. Make the Meatball Mixture: While the vegetables are roasting, combine spinach, ground turkey, panko, pesto, salt, Parmesan (if using), and egg in a mixing bowl. Mix until just combined—don’t overwork the meat or the meatballs will be dense.
- 4. Form & Bake the Meatballs: After 20 minutes, remove the baking sheet from the oven and push the veggies to one side. Using a 1oz cookie scoop or your hands, form 1½-inch meatballs and place them on the empty side of the sheet pan. Return to the oven and bake for 18-20 minutes, or until the meatballs reach an internal temperature of 165°F (75°C).
- 5. Drizzle with remaining pesto & enjoy!
Homemade Basil Pesto
- 1. (Optional) Toast the nuts in a dry skillet over medium heat, stirring frequently, for 3-5 minutes until fragrant. Let cool.
- 2. Add basil, nuts, Parmesan, lemon juice, garlic, and salt to a food processor.
- 3. With the machine running, slowly drizzle in olive oil, blending until well combined but still slightly textured.
- 4. Taste and adjust seasoning as needed.
- 5. Store in the refrigerator for up to 1 week or freeze in an ice cube tray (for easy portions) for up to 6 months.
Notes
Ingredient Notes:
- Ground Turkey: For juicy and tender meatballs, use at least 93% lean turkey. If possible, opt for ground thigh or dark meat for even more flavor.
- Pesto: Store-bought works great if you’re short on time, but homemade pesto adds extra freshness that really elevates this recipe.
- Panko Breadcrumbs: Use gluten-free panko if needed; they help bind the meatballs while maintaining the texture. For a low-carb option, opt for half the amount (¼ cup) almond flour.
- Spinach: Fresh is best, but if using frozen spinach, be sure to defrost and drain well to prevent excess moisture.
- Dairy-Free: Omit Parmesan or substitute for nutritional yeast
- Lower Carb: Omit the breadcrumbs and substitute ¼ cup almond flour instead.
- More Veggies: Toss in cherry tomatoes or mushrooms for extra flavor.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs in a freezer-safe container for up to 3 months.
- Reheating: Warm in the microwave or on the stovetop.
- Serve with pasta or in a slider: Offer the meatballs with spaghetti, or put them in a small bun for a fun meatball slider.