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.
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
Instructions
Prepare Turkey Meatballs
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ground turkey, keto bread crumbs, egg, Parmesan, and all seasonings. Mix gently until just combined.
- Use a cookie scoop or tablespoon to portion into uniform meatballs. Place on a parchment-lined baking sheet.
- Bake for 25 minutes, until golden brown and cooked through.
Cook Pasta
- 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
- In a large skillet, melt butter over medium heat. Stir in half-and-half and ricotta until smooth.
- Add onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Stir in tomato pesto sauce and halved cherry tomatoes. Simmer for 15 minutes.
Combine and Bake
- Add cooked pasta and turkey meatballs to the sauce, tossing until coated.
- Transfer to a baking dish and top with torn mozzarella.
- Bake at 350°F for 10 minutes, until cheese is melted and bubbly.
Serve
- 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.