Pesto Turkey Meatball
Ground turkey meatballs bound with breadcrumbs and egg, seasoned with pesto and garlic. Baked until firm, then tossed with sauce and served over pasta or grain.
Ingredients
Method
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with olive oil.
In a large mixing bowl, combine ground turkey, pesto, breadcrumbs, beaten egg, minced garlic, parmesan cheese, salt, and black pepper. Mix gently with a fork until just combined—do not overmix.
With damp hands, form the mixture into 16 meatballs (about 1.5 inches each). Arrange on the prepared baking sheet in a single layer.
Bake for 20–25 minutes until meatballs are cooked through (internal temperature 165°F on an instant-read thermometer).
While meatballs bake, cook pasta according to package directions in salted boiling water; drain and set aside. Warm marinara sauce in a separate saucepan.
Transfer hot meatballs to the marinara sauce and gently toss to coat. Divide pasta among bowls, top with meatballs and sauce, and garnish with fresh basil.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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