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Pesto Pasta with Turkey Meatballs

Pesto Pasta with Turkey Meatballs
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

Weeknights are always busy, and it’s easy to make the same meal over and over. Switch up your dinner routine this week with this Pesto Pasta with Turkey Meatballs! These homemade meatballs are full of so much flavor. I recommend making a double batch! Don’t skip the Heinen’s honey… it’s the secret ingredient to keeping these meatballs super moist. Toss the meatballs with Heinen’s Orecchiette, Heinen’s Pesto, baby spinach and Heinen’s Mozzarella Pearls for a delicious and easy dinner.

Why You’ll Love This Recipe:

  • This recipe is simple but packs in nutrients and flavor. You can even make the meatballs in advance.
  • Turkey meatballs are tasty and healthy! They are a great source of protein for the whole family.
  • Featured Heinen’s Orecchiette and Heinen’s Pesto make meals delicious and easy.

Pesto Pasta with Turkey Meatballs

Pesto Pasta with Turkey Meatballs


For the Meatballs

  • 1 lb Ground Turkey
  • 1/2 yellow onion, diced
  • 1/2 cup Heinen's Hand-Selected 24 Month Aged Parmigiano Reggiano, plus more for serving
  • 2 Tbsp. Heinen's tomato paste
  • 1 tsp Heinen's garlic powder
  • 1 tsp Heinen's Italian seasoning
  • 1/2 cup Heinen's bread crumbs
  • 1/4 cup fresh parsley, diced
  • 2 Heinen's cage free eggs
  • 1 tsp Heinen's honey

For the Pasta

  • 1 bag Heinen's artisan organic orecchiette
  • 1 jar Heinen's pesto
  • 2 cups Heinen's fresh baby spinach
  • 1 package Heinen's mozzarella pearls


  1. Make the meatballs. Preheat the oven to 400F. In a large bowl, combine 1lb ground turkey with the diced yellow onions, grated parmesan, tomato paste, garlic powder, Italian seasoning, bread crumbs, parsley, eggs and honey.
  2. Mix well, until all ingredients are combined. Roll mixture into 1 1/2 inch balls and set on a lined baking sheet.
  3. Bake meatballs for 15 minutes and then remove from the oven.
  4. Bring a large pot of salted water to a boil. Add 1 bag Heinen’s orecchiette and cook according to package directions.
  5. Drain the pasta and transfer to a large bowl. Add the full jar of Heinen’s pesto and fresh baby spinach. Mix well, until combined and the spinach is wilted from the heat of the pasta.
  6. Add 1 package of Heinen’s mozzarella pearls and stir. Top with cooked meatballs and additional grated parmesan cheese.
Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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