Turkey pesto meatballs and orecchiette from Smitten Kitchen by Deb Perelman

  • basil pesto
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute dried breadcrumbs for panko breadcrumbs, bouillon base mixed with pasta cooking water or vegetable broth for chicken broth, and summer squash for zucchini.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried breadcrumbs for panko breadcrumbs, bouillon base mixed with pasta cooking water or vegetable broth for chicken broth, and summer squash for zucchini.

  • ljl1989 on October 17, 2025

    This was okay - easy to make and we finished it, but between the zucchini (which can get watery when cooked down) and the volume of broth, we found the flavor a bit diluted and felt like it was missing something. Not a bad meal if you have everything on hand, but we probably wouldn't make it again.

  • jessncanfield on October 16, 2024

    Really good turkey meatballs and a great weeknight meal. Omitted the Parmesan and couldn’t tell anything was missing.

  • ginger2212 on October 07, 2022

    This was fantastic!! I was worried about the 2 cups of broth but it really does soak it up. I used Trader Joe's fantastic vegan pesto. Winner in this house!

  • Zosia on October 03, 2022

    Really delicious. Meatballs were tender and flavourful and the sauce had a nice consistency, coating ingredients well. I reduced the oil - 1 tsp for cooking garlic and just a misting for the zucchini - and popped the zucchini under the broiler at the end rather than baking it with the meatballs to retain a little of its texture.

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