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5 from 1 vote

Baked Caprese Turkey Meatball Recipe with Sun-Dried Tomatoes, Mozzarella & Basil Pesto

Healthy turkey meatballs are studded with sun-dried tomatoes and fresh mozzarella, and brushed with savory basil pesto.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizers, Entrees
Cuisine: Italian
Keyword: Poultry Recipes
Servings: 30 Meatballs
Calories: 58kcal


  • 1 1/4 pounds ground turkey meat preferably not extra-lean
  • 1/2 medium yellow onion grated
  • 2 cloves garlic minced
  • 1/2 cup finely chopped sun-dried tomatoes preferably not packed in oil
  • 2 ounces fresh mozzarella diced
  • 4 large fresh basil leaves thinly sliced
  • 2 tablespoons chopped Italian parsley
  • 1/2 teaspoon dried oregano
  • 1 egg
  • 1/4 cup plus 2 tablespoons dried breadcrumbs
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup basil pesto


  • Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
  • In a large bowl, combine ground turkey, grated onion, garlic, sun-dried tomatoes, mozzarella, basil, parsley, oregano, egg, breadcrumbs, salt and pepper.
  • Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  • Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
  • Brush the meatballs liberally with the basil pesto. Return to the oven for 5 minutes. Serve immediately.


These can be served over rice or pasta as an entree, or as hors d'oeuvres.
The meatballs can be mixed and rolled several hours in advance. Cover and refrigerate. Remove from the refrigerator and uncover before baking.


Calories: 58kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 25mg | Iron: 0.5mg