Easy Pesto Turkey Meatballs with Marinara
"America’s Test Kitchen for Junior Cooks is a fantastic book for new cooks or week night meals. This recipe is super easy and can be doubled if you find the kids friends are suddenly staying over for dinner."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (198.4 g)
- Calories 35.7
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 9.9 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 2.4 g
- Sugars - 5.2 g
- Protein - 1.7 g
- Calcium - 19.8 mg
- Iron - 0.5 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
- Adjust oven rack to middle position and heat oven to 450dg. Line rimmed baking sheets with foil and spray with vegetable oil spray (or use parchment paper)
Step 2
- On a large bowl, combine turkey, pesto, Pablo, salt and pepper. Use your hands to gently mix until well combined.
Step 3
- Lightly wet your hands. Use your wet hands to roll turkey mixture into 16 meatballs. Arrange meatballs evenly on baking sheet.
Step 4
- place baking sheet in oven and bake until meatballs are just beginning to brown, about 15minutes.
Step 5
- While meatballs bake, add oil to Dutch oven. Heat over medium heat for 1 minute. Stir in garlic and cook for 30seconds. Stir in Tomatoes and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally for 10 minutes.
Step 6
- Remove baking sheet with meatballs from oven. Place baking sheet on a cooling rack.
Step 7
- Transfer meatballs with tongs to sauce in the Dutch oven. Cool until meatballs are cooked through, stirring occasionally, about 5minutes.
Step 8
- Turn off heat and serve over your favorite pasta.
Step 9
- Add grated Parmesan cheese and chopped parsley if you like
Tips
No special items needed.
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