Delicious and Healthy Turkey Pesto Meatballs
Turkey Pesto Meatballs comes together quickly using a prepared pesto sauce. Ground turkey is a wonderful low-fat dinner option that is filled with protein and a nice change of pace from traditional ground beef.
We added a touch of sun dried tomatoes and Parmesan cheese to make these meatballs over the top awesome.
We serve these meatballs over a light pasta or on a bed of baby greens. Turkey meatballs are great for leftovers and heat up well the next day.
We never use extra lean ground turkey as it can dry out quickly. Use a ground turkey with a little bit of fat.
Ground Turkey Pesto Meatballs are simple to prepare and make a delicious healthy meal.
- 1 lb. lean ground turkey
- 1 medium egg
- 2 tablespoons prepared pesto
- 2 tablespoons sun dried tomatoes, chopped fine
- 1 tablespoon Parmesan cheese
- 1/3 cup breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Preheat oven to 375 F.
Gently mix together all ingredients in a medium bowl.
Spray a pan or cookie sheet with nonstick spray.
Shape meat mixture into about about 12 meatballs.
Bake for 22-25 minutes or until turkey is cooked through.
Mix the ground turkey, pesto, diced sun dried tomatoes, Parmesan cheese and breadcrumbs together in a medium bowl. You can use your hands to mix the meatloaf, just always make sure not to get the meat too warm.
Warm meat can get sticky so just put the bowl in the refrigerator for about 10 minutes if it starts to get sticky. You can also add a small amount of additional bread crumbs to the mix.
When eating or cooking with eggs, be picky about your brand and buy ones that you trust. We love the brand Nellie’s Free Range Eggs and always feel safe cooking with them.
Turkey meatballs can be a delicious and healthy part of a green salad. Chop your greens and cucumbers and red radishes if you have them. Two meatballs on top and you have a filling salad that is filling yet lower in calories.
LINGUINI WITH PESTO AND SUN DRIED TOMATOES
8 oz. linguini, cooked and drained
2 Tbsp. prepared pesto
2 Tbsp. sun dried tomatoes, chopped
2 cloves garlic, chopped fine
2 Tbsp. olive oil
grated Parmesan Cheese
Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, sauté garlic in olive oil for 2 minutes. Add the pesto and sun dried tomatoes. Let cook for about 1 minute. Toss with pasta. Sprinkle with Parmesan Cheese.