Sun Dried Tomato and Pesto Meat Balls

*Need a quick weeknight dinner? Meatballs are one of our family favorites and it’s super fast to whip together! Add the meatballs to your favorite pasta and you are done! Plus, these meatballs have a hint of veggies in them!*

I find myself making meatballs almost weekly for my little family because it’s fast and one of the dinners that my kids eat without hesitation.

I think it’s their Italian blood that doesn’t have a problem eating meatballs and pasta. It’s also that same Italian blood that makes our family look like a performing broadway show with all the singing, yelling, animated gesturing and dramatic exits…

Sun Dried Tomato and Pesto Meatballs via The Diva Dish

Dramatic as in when you are picking up your 2 year old from preschool and she doesn’t want to leave. So then you have to drag her to the car as she screams, flailing every body part only for the unlock button to stop working. Don’t worry, the kids and their parents stopped in their tracks and watched every single moment.

Why do moments like that feel like slow motion?

Sun Dried Tomato and Pesto Meatballs via The Diva Dish

Back to meatballs. Italian hot headed or not, your family will thank you for these meatballs. And, this recipe is pretty versatile! This recipe originally came from THIS meatball recipe, and I’ve adapted it so many times and tried new flavors! Add your favorite pasta, or simply use the rest of your pest0 and sun dried tomatoes to your pasta (kind of a version of THIS recipe), and you have a complete meal!

Side Note: I can’t guarantee that the side effects from these meatballs won’t be a little dramatic…

Sun Dried Tomato and Pesto Meatballs via The Diva Dish

Sun Dried Tomato and Pesto Meatballs
  • 1¼ pound ground turkey
  • 1 beaten egg
  • ⅓ c. parmesan cheese, finely grated
  • ⅓ c. bread crumbs
  • 1 large carrot, finely grated, plus extra for topping
  • 4 TB. pesto
  • ⅓ c. chopped sun dried tomatoes
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 grated garlic clove
  1. Preheat oven to 350 degrees.
  2. In a bowl, add all ingredients together and gently fold and incorporate until combined. Do not over mix.
  3. Using a large casserole dish, 9 X13, coat the bottom of the dish with 2 TB. olive oil.
  4. Using a cookie scoop, shape meat into 1 inch size meatballs and arrange in the baking dish. Sprinkle the top with more parmesan cheese, lightly coated.
  5. Bake in the oven for about 25 minutes, or until the meatballs are cooked all the way through. Cover with foil and allow them to sit for a few minutes before serving.



Preschool again today…Wish me luck!

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  1. Yum! I love sundried tomatoes + pesto, so I’m sure I would love these meatballs.

    Good luck with preschool pick up! I have more trouble with drop off…ugh.

  2. Um, these look amazing! Can’t wait to make them!!!

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