Reflux Queen

Quick Meals

Lighter Turkey Pesto Meatballs

Juicy turkey meatballs packed with fresh basil pesto flavour, without requiring half a bottle of olive oil and enough garlic to kill a vampire. You won't get quite the same smooth texture without a tonne of oil, but it tastes fantastic and it's much more reflux friendly 😊

Jump to recipe
Lighter Turkey Pesto Meatballs recipe hero image
Lighter Turkey Pesto Meatballs supporting image

A little joy in your inbox

Your welcome gift is waiting.

Join me for one genuinely delicious reflux-friendly recipe each week, plus practical ideas for bringing flavour back.

Free welcome gift: my low-acid onion-and-garlic-free stock recipe—because tiny cubes of disappointment cost far too much.

One lovely email a week. Unsubscribe whenever you like.

Aprons optional, enthusiasm encouraged

Method

  1. To make the pesto, blend the basil, Parmesan, pine nuts, garlic-infused olive oil, water, salt and black pepper until smooth.
  2. Mix most of the pesto (keep a little to drizzle on top) with the turkey mince, breadcrumbs, egg, salt and black pepper.
  3. Shape the mixture into roughly 16 meatballs.
  4. Bake at 200°C fan for 18–22 minutes, until golden and cooked through.
  5. Serve with your chosen sides. Finish each plate with a few small spoonfuls of reserved pesto, fresh basil, Parmesan and an optional drizzle of cottage cheese.

A little kitchen cleverness

Why this recipe works

01

Basil and aged Parmesan give the meatballs huge pesto flavour without needing a heroic quantity of oil.

02

Water loosens the pesto and keeps it lighter than a traditional version. Unromantic ingredient, excellent employee.

03

Pesto, egg and breadcrumbs help lean turkey stay juicy and tender, so these meatballs taste generous rather than suspiciously virtuous.

04

You won't get quite the same smooth texture without a tonne of oil, but it tastes fantastic and it's much more reflux friendly 😊

Your body gets the casting vote

Make it work for you

Parmesan, pine nuts, garlic-infused oil and pesto portions suit different people differently. Use the lower water amount for a thicker pesto or the higher amount to loosen it without extra oil. Start with a comfortable number of meatballs and simple sides you already trust; you can always go back for more if your stomach gives the official nod.

For now, later, or tomorrow’s smug lunch

Serving, storage and reheating

Serve the meatballs hot and cooked through. Refrigerate the cooked meatballs and reserved pesto separately within 2 hours and eat within 2 days.

Reheat the meatballs once until piping hot throughout; add the cold reserved pesto afterwards. Freeze cooked meatballs for up to 2 months. Freeze pesto in a small airtight container for up to 1 month.

Even more deliciousness