Air-Fried Pesto Turkey Meatballs

Air-Fried Pesto Turkey Meatballs

Ground turkey, freshly made pesto and parmesan are the star flavors in these meatballs. Delicious eaten as they are, or try tossing through hot pasta or serving in meatball subs.

1 hr total time

35 mins active time


Serves 4-6



For the pesto:

  • ½ cup (2½ oz) pine nuts
  • 3 cups (3 oz) basil leaves
  • 5 cloves garlic
  • 1 cup (2½ oz) grated parmesan cheese

    plus extra to serve

  • ¾ cup (6 fl oz) extra-virgin olive oil

For the meatballs:

  • ½ cup (2½ oz) pine nuts
  • 2 lb ground turkey
  • 2 large eggs
  • 2 shallots

    finely chopped

  • ¾ cup (1½ oz) panko breadcrumbs
  • ¾ cup (2 oz) grated parmesan cheese
  • 1 tsp kosher salt
  • Cooking spray


  • 1Insert the wire rack into position 4.
  • 2Place the pine nuts for the pesto and the meatballs in the roasting pan. Once preheated, place the pan in the oven and start the timer.
  • 3Cool to room temperature.
  • 4Add the basil, garlic, parmesan and ½ cup of the pine nuts to the blender. With the motor on, slowly add the oil and blend until smooth. Remove from the jug and set aside.
  • 5Combine the turkey, eggs, shallots, breadcrumbs, the remaining pine nuts, parmesan, salt and 1/3 cup of the pesto.
  • 6Adjust the temperature. Meanwhile, continue to the next step.
  • 7Grease the roasting pan. Roll the turkey mixture into balls approximately ¼ cup measures and place in the pan.
  • 8Once preheated, place the pan in the oven and start the timer.
  • 9Remove from the oven and spoon over the remaining pesto.
  • 10Adjust the temperature.
  • 11Once the oven is at temperature, return the meatballs to the oven and start the timer.
  • 12The internal temperature of the meatballs should reach a minimum of 167°F when tested with a meat thermometer. If not, give it a bit more.
  • 13Top with grated parmesan.