Go Back

Keto Tomato Pesto Pasta with Turkey Meatballs

This creamy keto tomato pesto pasta with oven-baked turkey meatballs is a low-carb, high-protein dinner option. The sauce combines ricotta, mozzarella, cherry tomatoes, and tomato pesto for a rich and flavorful meal perfect for keto diets, weight management, and low-carb comfort food.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

Turkey Meatballs
  • 1 lb ground turkey
  • 0.5 cup keto bread crumbs blend two slices of toasted keto bread
  • 1 large egg
  • 2 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • to taste salt
  • to taste black pepper
Pasta & Sauce
  • 8 oz keto penne pasta Fiber Gourmet or similar brand
  • 1 jar tomato pesto sauce about 10 oz
  • 2 tbsp unsalted butter
  • 1 cup half-and-half or heavy cream for richer sauce
  • 12 oz ricotta cheese
  • 8 oz cherry tomatoes halved
  • 8 oz mozzarella cheese ball torn into chunks
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • to taste salt
  • to taste black pepper

Method
 

Prepare Turkey Meatballs
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine ground turkey, keto bread crumbs, egg, Parmesan, and all seasonings. Mix gently until just combined.
  3. Use a cookie scoop or tablespoon to portion into uniform meatballs. Place on a parchment-lined baking sheet.
  4. Bake for 25 minutes, until golden brown and cooked through.
Cook Pasta
  1. Bring a large pot of chicken bouillon or salted water to a boil. Cook keto penne pasta according to package instructions, then drain and set aside.
Make Sauce
  1. In a large skillet, melt butter over medium heat. Stir in half-and-half and ricotta until smooth.
  2. Add onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper.
  3. Stir in tomato pesto sauce and halved cherry tomatoes. Simmer for 15 minutes.
Combine and Bake
  1. Add cooked pasta and turkey meatballs to the sauce, tossing until coated.
  2. Transfer to a baking dish and top with torn mozzarella.
  3. Bake at 350°F for 10 minutes, until cheese is melted and bubbly.
Serve
  1. Serve hot, garnished with extra Parmesan or fresh basil if desired.

Notes

  • Use heavy cream instead of half-and-half for a richer sauce.
  • Add spinach or zucchini for extra low-carb vegetables.
  • Store leftovers in an airtight container in the fridge for up to 4 days.