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Turkey Meatballs with Arugula Pesto

Turkey Meatballs with Arugula Pesto

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 4 servings


  • 1/2 (16 oz) pkg gluten-free spaghetti (or other non-wheat pasta)
  • 1 (20 oz) pkg green squash noodles
  • 12 oz ground turkey
  • 1 egg
  • 1/2 cup seasoned gluten-free bread crumbs
  • 5 tbsp olive oil
  • 1 1/2 cups arugula
  • 1/3 cup basil leaves
  • 3 tbsp grated Parmesan cheese
  • 3 tbsp chopped walnuts
  • 1 clove garlic


1. Preheat the oven to 425°F. Cook the spaghetti according to package directions, adding the green squash noodles 1 min. before pasta is done cooking. Reserve ½ cup cooking liquid before draining.
2. Meanwhile, in a large bowl, mix the ground turkey, egg, bread crumbs, salt, and pepper until well combined. Divide and shape turkey mixture into 1½-inch balls. Place on a parchment-lined baking sheet and brush tops with 1 tbsp oil. Bake 15-20 min., until golden brown and cooked through.
3. Meanwhile, to a food processor, add the arugula, basil, Parmesan, walnuts and garlic. Pulse until finely chopped. Drizzle in remaining 4 tbsp olive oil and pulse until mostly smooth. Season with salt.
4. Toss spaghetti and green squash noodles with pesto and as much cooking liquid as desired. Divide among 4 bowls and top with meatballs. Garnish with additional arugula, if desired.


Brighten up the flavors with a squeeze of lemon, if desired.


Per serving: 660 calories, 32g fat, 6g saturated fat, 116mg cholesterol, 369mg sodium, 70g carbohydrate, 3g fiber, 1g sugar, 27g protein