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0 from 6 votes

Baked Sun-Dried Tomato Turkey Meatballs

Baked Sun-Dried Tomato Turkey Meatballs are made with lean ground turkey, rich and savory sun-dried tomatoes, herby pesto, and Parmesan cheese — the perfect addition to pasta night!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 20 large meatballs
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 pounds ground turkey 93% lean
  • 2 eggs beaten
  • 1/4 cup oil-packed sun-dried tomatoes chopped
  • 3 garlic cloves minced
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons prepared pesto
  • 1/2 cup breadcrumbs panko or Italian style work well
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Combine all of the ingredients in a large mixing bowl and gently mix until completely combined. Grab a portion of the meatball mixture and roll it around in your hands to form a 2.5"-3" ball, then place it on the baking sheet. Continue until all the meatballs are formed.
  3. Bake the meatballs for 20 minutes, or until a meat thermometer reaches an internal temperature of 165°. Enjoy with your favorite pasta and sauce!

Notes

  • The recipe serves approximately "6" people.  It makes 20 large, 2.5-3-inch meatballs.
  • Ground turkey that is more than 93% lean may create dry meatballs, so I recommend 93%.
  • If you like spice, crushed chili peppers are a great addition!
  • The recipe serves approximately "6" people.  It makes 20 large, 2.5-3-inch meatballs.
  • Ground turkey that is more than 93% lean may create dry meatballs, so I recommend 93%.
  • If you like spice, crushed chili peppers are a great addition!