By Lauren Denos: 12/15/2015 (Nutrition)

Pesto Turkey Meatballs

This might be the only time that green meatballs are actually something you should eat. If you are a pesto lover then you will love these! And they are even diary and gluten free. They are not only good as an appetizer but also on top of some zucchini noodles with some garlic and olive oil.


  • 1 1/4 lb Ground Turkey

  • 1 Egg

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 Cup sun dried tomatoes packed in water or oil

  • 2 Cups basil loosely packed

  • 4 Large cloves of garlic

  • 4 Tbsp olive oil

  • 4 Tbsp sunflower seeds

  • 1/4 tsp salt

  • 4 Tbsp water


  1. Place the basil, garlic, olive oil, sunflower seeds, 1/4 tsp salt and water in a blender and blend until smooth. You may need to turn the blender off to push the ingredients back towards the blades.

  2. In a bowl mix the pesto you just made, the turkey, 1 egg, 1 tsp salt, 1 tsp garlic powder, and sun dried tomatoes. Mix up well.

  3. Shape into balls

  4. Heat a pan sprayed with non stick spray on medium heat and cook meatballs. turn until all sides are fully browned. Usually just a few minutes on each side.

  5. If you are serving these as an appetizer then throw some tooth picks in each of them.

Makes about 30 1 inch meat balls and have about 58 calories each.



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