These baked pesto turkey meatballs with creamy Mornay sauce are deceptively simple and incredibly tender. Pesto folded into the ground turkey gives the meatballs bright herbaceous flavor, while a silky Parmesan Mornay—finished with a hint of nutmeg—coats each bite. Topped with crisp pan-fried prosciutto and thinly sliced basil, they make a satisfying main served alongside steamed vegetables.
Sauces elevate simple ingredients, and many begin with a roux to thicken and add body. For these meatballs I wanted a sauce that would hold up in the oven, so I chose a Mornay—a classic Béchamel enriched with cheese—over a traditional Alfredo. While Alfredo is made by melting butter and cream then stirring in Parmesan to emulsify into a rich sauce, a Mornay starts with a roux, whisked with milk to form a smooth white sauce, and finishes with grated cheese.
The Mornay here is incredibly straightforward: butter, flour, milk and Parmesan. A pinch of nutmeg brightens and deepens the flavor, making the sauce irresistible.
For the pesto I swapped walnuts for pine nuts and added a touch of red pepper flakes for a mild kick. To make the pesto, pulse walnuts, garlic, salt and red pepper flakes in a food processor until the mixture resembles coarse cornmeal. Add the basil and puree, then stream in olive oil with the motor running until you have a thick, vibrant paste. Set aside.
Pan-fry prosciutto in a little olive oil until crisp, then drain on paper towels. Chop or julienne basil for garnish and set aside.
To form the meatballs, combine ground turkey, pesto, an egg and breadcrumbs in a medium bowl. Mix gently by hand until evenly combined. If the mixture feels too wet, add a little more breadcrumbs. Portion the mixture into roughly 2-inch balls—about the size of a golf ball—to make 16 meatballs. Lightly spray a 9×9-inch baking dish with oil and arrange the meatballs inside.
Make the Mornay sauce by melting butter over medium heat, whisking in flour and cooking until it turns lightly golden. Gradually whisk in milk a little at a time until smooth and thickened. Add a pinch of nutmeg and stir in grated Parmesan until the sauce is silky.
Pour the warm Mornay sauce over the arranged meatballs, cover the dish with foil and bake at 350°F for 25 minutes. Remove the foil and bake an additional 5 minutes to lightly brown the top.
Finish by crumbling the crispy prosciutto over the meatballs and scattering the julienned basil. Serve immediately with steamed vegetables or a simple green side for a complete meal.
Turkey Meatballs with Mornay Sauce
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
Pesto
- 1 cup fresh basil leaves
- 1 cup walnuts
- 3 garlic cloves
- 1 tsp kosher salt
- 1/8 tsp red pepper flakes
- 1/2 cup olive oil
Mornay Sauce & Toppings
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups low-fat milk (or water + milk—use milk for best texture)
- Pinch nutmeg
- 1 cup grated Parmesan cheese
- 6 slices prosciutto, rough chopped
- 1 tbsp olive oil (for frying prosciutto)
- Basil leaves for garnish, julienned
Instructions
- Preheat oven to 350°F. In a food processor pulse walnuts, garlic, salt and red pepper flakes until coarse. Add basil and puree. With the motor running, add olive oil until a thick paste forms. Set aside.
- In a medium bowl combine ground turkey, pesto, egg and breadcrumbs. Mix gently until incorporated. If mixture is too wet, add more breadcrumbs. Shape into 16 meatballs (about 2 inches each) and place in a lightly oiled 9×9-inch baking dish.
- Make the Mornay: melt butter over medium heat, whisk in flour and cook until lightly golden. Gradually whisk in milk until smooth and thick. Stir in nutmeg and Parmesan until the sauce is silky.
- Pour the Mornay sauce over the meatballs, cover with foil and bake 25 minutes. Remove the foil and bake another 5 minutes to lightly brown the top.
- While baking, pan-fry prosciutto in 1 tbsp olive oil until crisp. Drain on paper towels. Crumble prosciutto and sprinkle over finished meatballs along with julienned basil. Serve with steamed vegetables.
Nutrition
Calories: 1050 kcal | Carbohydrates: 30 g | Protein: 52 g | Fat: 82 g | Saturated Fat: 23 g | Sodium: 1397 mg
Nutrition values are estimates from an online calculator and should not replace professional advice.