If you’re looking for a budget-friendly meal prep dinner that doesn’t taste boring by day three, this Easy Turkey Meatballs with Pesto Pasta is it. It’s simple, flavorful, and flexible — everything we love in a repeat-worthy recipe.
The pesto is a fun change from classic turkey meatballs with marinara sauce. It adds a fresh, herby flavor that makes the whole meal feel bright and satisfying. Pair it with pasta and sautéed kale (or your favorite veggie), and you’ve got a balanced meal that reheats beautifully. Whether you’re cooking for one, doubling it for two, or stocking your freezer, this recipe works.
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Tips for Making Turkey Meatballs on a Budget
This recipe keeps it simple on purpose.
Ground turkey is often affordable and stretches well across multiple servings. Instead of adding lots of mix-ins, we keep the meatballs flavorful with:
- A few pantry spices
- Cooked chopped onion
- Salt and pepper
That’s it. Simple ingredients, big flavor.
Cooking tip
Pan-frying meatballs gives great browning, but they need attention so they cook evenly. Rotate them every few minutes so all sides brown properly.
Prefer a hands-off method? Bake them at 400°F for 18–22 minutes, flipping halfway through. It’s easier and perfect for busy weeknights.
How to Make Kale Taste Good
Kale is often one of the most affordable greens at the store. A big bunch can last all week, making it perfect for meal prep.
The key to flavorful kale? Cook it after the meatballs in the same pan.
The leftover bits in the pan add extra flavor without extra effort. Just sauté the chopped kale until tender and slightly wilted.
Not a kale fan? Try:
- Broccoli
- Asparagus
- Green beans
- Spinach
- Brussels sprouts
- Roasted carrots
This meal works with almost any vegetable you love.
If you enjoy hearty pasta-based preps, you might also like our Meal Planning for Families resource for scaling recipes easily.
Making Your Own Pesto (Or Not!)
You have options here.
Store-bought pesto works perfectly and saves time. No shame in that — especially for busy weeks.
If you want to make your own, try blending:
- Kale or basil
- Pecorino Romano or Parmesan
- Walnuts or pine nuts
- Olive oil
- Garlic
- Salt
Homemade pesto tastes fresh and vibrant, but it does add an extra step. If your goal is simplicity, pre-made pesto is totally fine.
Looking for more ways to stretch your grocery budget? Check out our guide on How to Make a Food Budget.
Get more recipes like this in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator, and more. Start a free trial today!
How To Switch Up Easy Turkey Meatballs
- You can make this vegan by making vegan meatballs. I would use white beans for this.
- Also by making a vegan pesto with nutritional yeast instead of cheese.
- You can use whatever pasta you want, doesn’t have to be gluten-free
- You can trade the kale for your favorite vegetable
- This is a freezer friendly meal. Freeze for up to three months in the freezer and let it thaw for a day before reheating on the stove or in the microwave.
- You can easily double this recipe if cooking for two.
As always, try to eat this within four days of cooking if you’re not freezing it. I actually ate this on day four and it still tasted amazing. This is DEFINITELY one of my winners, so I hope you enjoy it!
FAQs
Yes. Bake at 400°F for 18–22 minutes, flipping halfway through. Baking is more hands-off and works great for meal prep.
Don’t overcook them. Use medium heat and remove them once they reach 165°F internally. Cooking chopped onions into the mixture also helps keep them tender.
Yes. This meal freezes well for up to 3 months. For best texture, slightly undercook the pasta before freezing.
Kale, broccoli, asparagus, green beans, and spinach all work well. Roasted vegetables add extra depth of flavor.
Absolutely. It saves time and still tastes great. Choose one you enjoy and adjust salt to taste.
Happy prepping 🙂
I’d love to see your version of this recipe! Feel free to share it with me via DM on Instagram @worwkeeklunch or tag me in the caption/on the post.
Turkey Meatballs With Sauteed Kale And Pesto Pasta
Ingredients
- 6 oz pasta any kind works
- 16 oz ground turkey chicken would work too
- 1/2 yellow onion chopped
- 6 cups kale chopped
- 3 cloves garlic minced and divided
- 2 TBSP oil of your choice
- 6 TBSP pesto store bought or homemade
- 3/4 cup pecorino romano for garnish, optional
- marinara sauce of your choice for meatballs, optional
- salt and pepper to taste
- 1 tsp cumin
- 2 tsp thyme
- 1 tsp onion powder
- 1/2 tsp cayenne
Instructions
- Prepare pasta according to the package. Save 1/2 cup of the pasta water!
- Prepare the meatballs by adding turkey, onion, 1/2 of the garlic and all the spices in a bowl. Mix well and form balls with your hands. I made 9.
- Add the oil to a skillet over medium heat. After 2 mins, add the turkey meatballs. Let them cook for about 5 mins before rolling them over. Repeat this step until they’re cooked through (about 15 mins) then remove them from the pan and set aside.
- Add a little bit more oil, the kale and remaining garlic to the pan. Saute for about 5 mins, until the kale is soft.
- To assemble: toss the pasta with the pesto and reserved pasta water then divide into your containers. Add the kale, turkey meatballs and garnishes if using.
Isela Jappa says
This is almost exactly like the cheese graters they use at Olive Garden, and if you’ve seen those in use you know that a LOT a cheese gets grated per crank of the handle. Keep that parmesan comin’! 🙂