Pesto “Parmesan” Turkey Meatballs (Dairy & Egg-Free!)

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Skillet and bowls of turkey meatballs over pasta

These turkey meatballs? They’re the real deal, friends! Crispy on the outside, tender on the inside, and super flavorful thanks to dairy-free pesto and “parmesan”! Plus, they’re simple to make (just 9 ingredients) and freezer-friendly. OH yes, winners all around!

They’re perfect for meal prep and suitable for our friends who are sensitive to dairy, gluten, or eggs. Put ‘em in soup, put ‘em on pasta, or eat ‘em on their own! Let us show you how it’s done!

Breadcrumbs, basil pesto, dairy-free parmesan, onion, garlic, salt, oil, red pepper flakes, and ground turkey

How to Make Turkey Meatballs

These Italian-inspired pesto meatballs begin with sautéing onion, garlic, and red pepper flakes. Cooking these ingredients instead of adding them in raw removes the “bite” of onion and garlic, reduces the water content (yes to meatballs that hold together!), and evenly distributes the spiciness.

Sautéing onion, garlic, and red pepper flakes

We combine the sautéed veggies with ground turkey, basil pesto, breadcrumbs (we used gluten-free panko), DIY dairy-free “parmesan,” and salt. That’s right — so much flavor!

Mixing ground turkey with basil pesto and other seasonings

The breadcrumbs and “parmesan” also dry out the meatballs just slightly so they hold together but are still juicy on the inside.

Pesto turkey meatballs on a plate before cooking

After rolling into balls, we cook the meatballs in a skillet so they get brown and crispy on the outside. We also tried cooking them in the oven, but the stovetop method is much tastier!

Using metal tongs to flip a turkey meatball in a skillet

We hope you LOVE these turkey meatballs! They’re:

Crispy on the outside
Tender on the inside
& SO delicious!

They’re also versatile and pair well with everything from soups to pasta, salads, and beyond! Try them with our Creamy Tuscan White Bean & Kale Soup (1 Pot!), Spaghetti Squash Pasta with Basil Pesto, Rosemary Roasted Root Vegetable Panzanella, or Easy 1-Pot Marinara Sauce plus your favorite pasta.

More Recipes For Pesto Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Turkey meatballs on a bowl of pasta with marinara sauce

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!
Author Minimalist Baker
Using metal tongs to flip a turkey meatball cooking in a skillet
5 from 3 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 (three-meatball servings)
Course Entrée
Cuisine Dairy-Free, Egg-Free, Gluten-Free (optional), Italian-Inspired
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 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)


  • 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.



*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.

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

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  1. Janet says

    OMG… So Yummy. I baked spaghetti squash and served with some of the meatballs inside adding extra pesto and parm cheese. Looked amazing as well as really tasty. Made so many and they Freeze beautifully.
    Thanks for another great recipe. 😋❤️

  2. Jen says

    These were very tasty. Cooking them on my cast iron was extremely time consuming and messy though. I doubled the recipe, so the second batch I put in the oven for 25minutes at 400° (then broiled to get the top a little darker for 5min) and they came out fine. Wayyyyy easier.

  3. Anna says

    Hello! These look really good! It’s hard to find a meatball recipe without eggs- so, thank you for that!! I am wondering if you think I could bake them? Also planning on just using regular ol’ dairy parmesan- do you think that’s okay?

    Thank you! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, you can definitely bake them, they just won’t be as crispy. Regular parmesan would be delish!

  4. Brie says

    So good! I made a few changes, I used oat flour instead of Panko, and I didn’t add garlic to onions when sautéing as I realized I made my pesto very garlicky. I also added an egg after forgetting that there wasn’t one in the recipe, ooops. They still turned out very tasty. I will be adding this to my rotation.

  5. Elizabeth M says

    These look absolutely amazing! Your recipes always hit so I can’t wait to try these and report back :) I have been a longtime lover of the blog and your cookbook – thanks for all the amazing content.

  6. Emily says

    I made these using Impossible plant-based ground and trader joe’s vegan pesto and they came out so good!! this will definitely be my go-to meatball recipe now.