Pesto “Parmesan” Turkey Meatballs (Dairy & Egg-Free!)
Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!
Servings 6 (three-meatball servings)
Ingredients
- 2 Tbsp olive or avocado oil (DIVIDED)
- 3/4 cup very finely diced white or yellow onion
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/2 cup dairy-free basil pesto (homemade or store-bought — see notes for brand recommendations)
- 1/2 cup panko breadcrumbs (gluten-free as needed // we like Ian’s)
- 1/4 cup dairy-free "parmesan" cheese (we recommend homemade)
- 1/4 tsp sea salt
- 1 pound ground turkey (or ground chicken)
Instructions
- Heat 1 tablespoon (15 ml) oil in a large cast iron skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and red pepper flakes and sauté until fragrant — about 1 minute. Transfer the onion mixture to a large bowl and let cool slightly. Wipe out the skillet and set aside for later.
- Add the pesto, panko breadcrumbs, dairy-free parmesan cheese, and salt to the bowl, and stir to combine. Add the turkey (or chicken) and use your hands to gently combine everything into an even mixture, being careful not to overwork the meat, which can cause it to become tough.
- Shape the mixture into 18 (~1 ½-inch) meatballs (adjust accordingly if altering the default number of servings) and place on a large plate.
- Optional (to help the meatballs have a more round shape): cover and chill in the freezer for 15 minutes or the fridge for 30 minutes.
- Heat 1 tablespoon (15 ml) oil in the skillet over medium heat. Once hot, add the meatballs, working in batches if necessary, and cook, turning frequently, until firm, browned, and crisp on all sides, and the internal temperature reaches 165 degrees F (74 C) — about 10-12 minutes. Reduce the heat as necessary to prevent burning.
- These meatballs are delicious served with pasta and marinara, or served with other Italian-inspired dishes like our Creamy Tuscan Kale White Bean Soup, Spaghetti Squash Pasta with Basil Pesto, or Rosemary Roasted Root Vegetable Panzanella.
- Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or the freezer for 1 month. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed throughout.
- If you want to freeze before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.
Video
Notes
*Store-bought dairy-free pestos we’ve tried and enjoy: Le Grand Garden Pesto and Trader Joe’s Vegan Kale, Cashew & Basil Pesto.
*Adapted from The Spruce Eats.
*Nutrition information is a rough estimate calculated with olive oil, Le Grand Garden Pesto, Ian’s panko breadcrumbs, homemade dairy-free parmesan cheese, and without optional ingredients.
*Adapted from The Spruce Eats.
*Nutrition information is a rough estimate calculated with olive oil, Le Grand Garden Pesto, Ian’s panko breadcrumbs, homemade dairy-free parmesan cheese, and without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1 (three-meatball serving) Calories: 318 Carbohydrates: 6.3 g Protein: 22.3 g Fat: 23.1 g Saturated Fat: 3.9 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 7.2 g Trans Fat: 0.12 g Cholesterol: 79 mg Sodium: 398 mg Potassium: 321 mg Fiber: 0.8 g Sugar: 1.4 g Vitamin A: 667 IU Vitamin C: 10 mg Calcium: 47 mg Iron: 2.3 mg