Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe

Oh, I absolutely adore this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe! It’s one of those dishes that feels fancy but comes together with such ease, making it a total weeknight winner. The turkey meatballs are juicy and packed with vibrant pesto flavor, while the creamy sun-dried tomato Alfredo sauce takes the whole thing to another level of savory goodness.

When I first tried this recipe, it quickly became a family favorite because it strikes that perfect balance between comfort food and fresh, herbaceous brightness. You’ll find that it’s perfect served over pasta or even a bed of zoodles if you want to keep things lighter. Trust me, once you make these, you’ll want to keep this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe in your regular rotation!

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Ingredients You’ll Need

The ingredients in this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe come together beautifully — fresh herbs and spices for the meatballs, balanced with a rich and tangy sauce. I always make sure to pick high-quality pesto and sun-dried tomatoes for the best flavor.

• Lean ground turkey: Look for 93% lean for the right balance of moistness without being greasy.
• Breadcrumbs (or almond meal): Breadcrumbs keep the meatballs tender, but almond meal works great for a low-carb twist.
• Large egg: Acts as the binder holding everything together.
• Basil pesto: This is the star flavor in the meatballs—homemade or store-bought both work well.
• Chopped parsley: Adds freshness and a pop of green inside the meatballs.
• Garlic (crushed/minced): Garlic always lifts the flavor; don’t skimp on it.
• Sweet paprika: This gives a mild smoky note that complements the pesto beautifully.
• Ground black pepper and salt: Essential seasonings to enhance all the flavors.
• Unsalted butter: For the sauce base; I prefer butter to give creaminess without making it oily.
• Minced garlic (sauce): Adds a fresh aroma to the Alfredo sauce.
• Pureed sun-dried tomatoes: Brings a tangy richness that balances the creamy sauce perfectly.
• Heavy cooking cream (35% fat): The key to that luscious Alfredo texture.
• Parmesan cheese: Freshly grated ensures the creamiest melt and deepest flavor.
• Fresh parsley (garnish): A quick sprinkle adds a fresh, vibrant finish.

Variations

One of the things I love most about this Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe is how flexible it is. I encourage you to tweak it a bit to suit your family’s taste or dietary needs.

• Low-Carb Variation: Swap breadcrumbs for almond meal to keep the meatballs gluten-free and low in carbs — I’ve done this a few times with great results!
• Spicy Kick: Add a pinch of red chili flakes to the meatball mix or sauce if you love a little heat, which my husband always requests.
• Dairy-Free Sauce: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan for a vegan twist — the texture changes but the flavor still shines.
• Mix of Herbs: Try adding fresh thyme or oregano into the meatballs for a different herbal note; it’s fantastic if you want to experiment with flavors.

How to Make Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe

Step 1: Prep and Mix the Meatballs

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. Then, in a big bowl, combine the ground turkey, breadcrumbs or almond meal, egg, basil pesto, chopped parsley, crushed garlic, paprika, salt, and pepper. I use my hands to mix everything evenly — it’s faster and gives you a good feel for the texture. When you form the meatballs, aim for about 2 inches in diameter so they cook through nicely without drying out.

Step 2: Bake the Meatballs

Place your meatballs spaced out on the lined baking sheet, then give them a quick spray with cooking oil so the outsides crisp up beautifully. Pop them in the oven and bake for about 20-25 minutes. You’ll know they’re done when they’re golden brown on the outside and reach an internal temperature of 165°F. I find turning the baking sheet halfway through baking helps them brown evenly.

Step 3: Make the Sun-Dried Tomato Alfredo Sauce

While your meatballs bake, melt the butter in a large skillet over medium heat. Add the minced garlic and pureed sun-dried tomatoes, cooking for about 1 minute until the garlic is fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer — I usually stir it occasionally to prevent scorching. Let it cook for 2 minutes, then season with salt and pepper. The sauce thickens a bit at this point, which is exactly what you want before adding the cheese.

Step 4: Finish the Sauce and Combine

Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted and silky smooth. Gently add the baked meatballs to the skillet and cook for another 2 minutes to let them soak in some of that creamy sauce. This step really marries all the flavors, and the sauce thickens just enough to coat everything perfectly.

Step 5: Garnish and Serve

Finish by sprinkling fresh parsley on top — it adds a pop of color and freshness that brightens the dish. Serve your Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce over freshly cooked pasta of your choice for a satisfying meal. I personally love it with fettuccine or a simple spaghetti, but it pairs wonderfully with any shape you have on hand.

How to Serve Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe

Garnishes

I love to sprinkle fresh chopped parsley and sometimes a little extra grated Parmesan on top — it adds brightness and a lovely herbal note. Occasionally, I’ll add a few torn basil leaves for an extra pop of green and aroma, which really complements the pesto in the meatballs.

Side Dishes

Pasta is my go-to side here, but I’ve also paired these meatballs with creamy polenta or a simple garlic bread for soaking up every bit of that delicious sauce. A fresh green salad with a lemon vinaigrette cuts through the richness perfectly and adds a bit of crunch to your meal.

Creative Ways to Present

For special occasions, I’ve served these meatballs in mini cast-iron skillets right at the table — it makes for a cozy, rustic presentation that everyone loves. Another fun idea is to use the meatballs as a topping for grilled polenta rounds as appetizers for parties. It’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs and sauce stored together in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so the next day’s meal often tastes even better. Just be sure to let it cool completely before refrigerating to maintain sauce texture.

Freezing

This Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe freezes surprisingly well. I freeze the baked meatballs separately on a sheet tray, then transfer to freezer bags. You can freeze the sauce in small containers too. When ready to eat, thaw overnight and reheat gently together.

Reheating

To reheat, I warm the sauce and meatballs gently in a skillet over low heat, stirring occasionally to keep the Alfredo sauce smooth and creamy. Avoid microwaving directly as it can cause the sauce to separate. Adding a splash of cream or milk while reheating brightens the sauce back up if it’s thickened too much.

FAQs

Final Thoughts

This Turkey Pesto Meatballs with Sun-Dried Tomato Alfredo Sauce Recipe holds such a special place in my rotation because it’s both comforting and elegant without a ton of fuss. I love how it brings out bold herbal notes, creamy textures, and rich tomato flavors all in one bite. Honestly, it’s perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. I really hope you enjoy making and eating this as much as I do — it’s a dish I’m always excited to share with friends and family at the table!

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