Pesto Meatballs with Fettuccini

Use up your basil bumper in these meatballs that can be tossed with pasta and fresh tomatoes or frozen for later use.

by Dani Yokhna
Pesto Meatballs with Fettuccine - Photo by Rachael Brugger (
Photo by Rachael Brugger

Yield: 4 servings



  • 2 cloves garlic, minced
  • 1/4 cup minced shallots
  • 1/4 cup chopped sweet basil
  • 2 T. chopped parsley
  • 1/2 cup, plus 2 T. grated Parmesan cheese, divided
  • 1/4 cup walnuts, chopped
  • 1/2 pound ground turkey (Ground pork or beef can be substituted.)
  • 1 egg
  • 1 T. olive oil


  • 1/2 pound fettuccine
  • 1 large tomato, finely diced (approximately 11/2 cups)
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. salt
  • freshly ground black pepper, to taste
  • 2 T. chopped sweet basil


Preheat oven to 400 degrees F. In medium bowl, mix garlic, shallots, basil, parsley, 1/2 cup cheese, walnuts, ground turkey and egg. Mix well and form into 1-inch balls. Place in broiler-safe baking pan, drizzle with olive oil and bake 25 minutes.

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Sprinkle 2 tablespoons cheese on meatballs and broil until golden, about 3 minutes.

Cook pasta in boiling salted water until al dente.

In large bowl, combine remaining ingredients. Add hot cooked pasta and meatballs, toss and serve immediately.


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