Pesto & Cranberry Turkey Meatballs with Pesto Yogurt Dipping Sauce
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 20
These Pesto & Cranberry Turkey Meatballs make a great dinner or appetizer. Complete with pesto yogurt dip, this recipe is gluten-free and family friendly.
For the Meatballs
  • 454 g (1 pound) ground lean turkey
  • 43 g (about 3 Tbsp) soft goat cheese (I used Kirkland goat cheese)
  • 2 Tbsp pesto (store bought or homemade. I used Kirkland pesto)
  • 2 Tbsp dried cranberries (I used reduced sugar Craisins)
  • ¼ cup egg whites (or 2 egg whites)
  • ½ cup quick cooking oats
  • Pepper (to taste)
For the Pesto Yogurt Dip (will make 2 servings)
  • ¼ cup non-fat greek yogurt
  • 1 Tbsp pesto
  1. Preheat your oven to 375 degrees F
  2. Also, warm a skillet over medium heat on the stove
  3. In a large bowl, mix together all the meatball ingredients. Clean hands work best
  4. The meatballs will be quite wet, so from here drop meatballs onto your skillet (sprayed or misted with oil). I was able to fit all 20 meatballs in my large skillet pan. If not, do a couple batches
  5. Once the meatballs have cooked until golden on one side, flip and cook another 4-5 minutes
  6. Once they are browned on both sides, transfer to a cookie sheet lined with parchment paper or sprayed to prevent sticking
  7. Place meatballs in oven and cook until meat is fully cooked (I put mine in for 10 minutes and they came out perfect)
  8. Meanwhile, while the meatballs are in the oven, mix together the yogurt dip in a small bowl.
  9. Remove meatballs from oven. Serve with a side for dinner, or put on a plate with toothpicks for an appetizer.
Serving size: 1 meatball Calories: 46 Fat: 1.9 g Carbs: 2.4 g Sugar: 0.4 g Sodium: 46 mg Fiber: 0.5 g Protein: 5 g
Recipe by Busy But Healthy at