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Healthy Summer Dinners: Turkey Pesto Meatballs Recipe featured by top US wellness blogger, Elizabeth Finch Wellness

Turkey Pesto Meatballs Recipe (Dairy Free, Gluten Free, Paleo)

Elizabeth Finch
These delicious and healthy turkey pesto meatballs are made with just five ingredients, are ready in under 30 minutes and are a hit with my family every single time I make them.
5 from 1 vote
Prep Time 5 mins
Cook Time 23 mins
Total Time 28 mins
Course Main Course
Cuisine Italian
Servings 15 meatballs
Calories 107 kcal


  • 1 pound extra lean ground turkey
  • 1/2 cup almond flour
  • 1 egg
  • 1/2 cup store bought dairy free pesto (I use Trader Joe's vegan kale cashew basil pesto)
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • Black pepper to taste
  • 2 cups marinara sauce (I use Rao's Homemade Marinara)


  • In a large bowl, mix together all ingredients besides the marinara sauce. Use your hands to make sure all ingredients are well combined.
  • Roll the meatballs into uniform sized balls, about an inch and a half in diameter. Place the meatballs on a plate or baking sheet.
  • Heat a large heavy skillet over medium heat, and spray the skillet with cooking spray.
  • When the skillet is heated, place the meatballs into the skillet and allow them to cook for about 5 or 6 minutes, depending on the size of your meatballs. Turn the meatballs onto another side and allow them to cook for another 5 or 6 minutes. Turn the meatballs a third time onto another side and allow them to cook for another 5 or 6 minutes. Then, turn the heat down to low and add the marinara sauce to the skillet with the meatballs. Let them meatballs simmer over low or medium low for about 5 minutes.
  • Check one of the meatballs to ensure they are cooked all the way through, and serve immediately.
  • This turkey pesto meatballs recipe will keep in a covered container in the refrigerator for about 3 days and make great leftovers.


Serving: 1meatballCalories: 107kcalCarbohydrates: 3gProtein: 9gFat: 7gFiber: 0.5gSugar: 1g
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