PESTO TURKEY MEATBALLS
Ridiculously easy turkey meatballs ready in 30 minutes and full of flavor thanks to lots of pesto. My kids love these turkey meatballs and they're endlessly versatile, and I love how quick and easy they are to make.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
- Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
- Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 14.1 g, Cholesterol 124.1 mg, Fat 20.1 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 546 mg, Sugar 0.1 g
TURKEY-PESTO MEATBALL SOUP
Enjoy an Italian-style soup with pesto-infused meatballs, basil, garlic and escarole, topped with Parmigiano-Reggiano and freshly cracked pepper. To make prep work even easier, the meatball mixture can be made ahead and refrigerated for up to one day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
- Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.
TURKEY PESTO MEATBALLS
I wanted something new to do with my ground lean turkey meat and for some reason pesto popped into my head. Who would have thought that pesto meatballs were going to be absolutely amazing? These delicious meatballs coupled with homemade sauce and wheat pasta are a great traditional dinner with a wonderful twist.
Provided by Becky
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes.
- In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan.
- Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 8.9 g, Cholesterol 63.3 mg, Fat 15.9 g, Fiber 2.2 g, Protein 22.1 g, SaturatedFat 4.2 g, Sodium 282.2 mg, Sugar 1.2 g
PESTO MEATBALLS
Pesto does double duty in these yummy meatballs. Add some to the ground meat mixture, then simmer the meatballs in chicken broth and pesto for an extra herby kick.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, mix the turkey with the breadcrumbs, 1/2 cup pesto, the milk and grated Parmesan; form into small balls.
- Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the meatballs until just browned, then add the chicken broth and remaining 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened.
TURKEY PESTO MEATBALL SHEET PAN DINNER
Provided by Bev Weidner
Categories main-dish
Time 1h
Yield 4 servings (2 for the grown-ups, 2 smaller portions for the kids)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Combine the ground turkey, pesto and a pinch of salt in a large mixing bowl. Using your fingers, form 1-inch meatballs. Place the meatballs on one side of a sheet pan and the bell peppers and broccoli florets on the other. Drizzle with the olive oil and a good pinch of salt. Roast until vegetables are tender and meatballs start to turn golden, about 30 minutes, then turn the oven to broil. Drizzle 1 or 2 tablespoons water over the broccoli, then put the sheet pan under the broiler until toasted, about 5 minutes.
- For the parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan.
- Now for the kids! In the meantime, boil the spaghetti in a pot of salted water until al dente. Reserve about 1/2 cup pasta water and drain the rest.
- Toss the pasta with the pasta water, a tiny drizzle of olive oil and a small helping of meatballs and veggies. Garnish with cheese and serve!
MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS
I came up with this recipe for a recipe contest, and it's been a family favorite ever since. For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.
Provided by foodie77
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
- Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 26 g, Cholesterol 130.3 mg, Fat 25.3 g, Fiber 4 g, Protein 38.3 g, SaturatedFat 8.8 g, Sodium 1621.1 mg, Sugar 11.8 g
SPAGHETTI WITH TURKEY-PESTO MEATBALLS
Categories Pasta turkey Kid-Friendly Quick & Easy Back to School Family Reunion Healthy Potluck Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl. Using moistened hands, form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; divide between bowls. Top with meatballs and sauce.
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