To make our homemade pesto blend basil, toasted pine nuts, olive oil, lemon juice, garlic, Parmesan cheese, water, and salt until smooth. For detailed instructions, check out our full pesto recipe.

Place the sun-dried tomatoes in a small bowl and pour hot water over them. Let them sit for about 5-10 minutes until they soften. Then, drain and finely chop the softened sun-dried tomatoes.

In a large bowl, combine the ground turkey, 1/2 cup of pesto, breadcrumbs, egg, sun-dried tomatoes, Italian herbs, garlic powder, salt, and pepper. Gently mix with your hands or a spoon until just combined.

Scoop out portions of the meatball mixture (about 1-1.5 inches in diameter) and roll into meatballs. Using an ice cream scoop makes forming the meatballs quick and ensures they are all the same size. Once formed, evenly space the meatballs on a baking sheet lined with parchment paper.

Bake the meatballs at 400°F for 18-20 minutes, or until cooked through and lightly browned. Ensure the meatballs have reached an internal temperature of 165°F. Then, let the meatballs slightly cool, serve them, and enjoy!