These Turkey Pesto Meatballs have been on my ‘to blog’ list for quite sometime. The recipe came from the Weelicious Cookbook that I got for my birthday. I made them shortly after receiving the cookbook and they have been in an almost weekly rotation since then. We made our own sauce and combined it all with noodles and the kids AND husband love them! (You of course could use your favorite store bought sauce). In my opinion what really makes these meatballs stand apart is the addition of the pesto. It adds so much flavor without having to have a long ingredient list. They are easy to freeze for a later date, along with the sauce. And although I haven’t tried it, I think they would be awesome on a hoagie for a meatball sub! Either way, I’m pretty sure you won’t be disappointed in these meatballs!!
Ingredients
- 1 Tablespoon OLIVE OIL
- 1/2 ONION, diced
- 1/2 teaspoon SALT
- 1 GARLIC CLOVE, chopped
- 1/2 teaspoon DRIED ITALIAN HERBS
- 15 oz can TOMATO SAUCE
- 1 teaspoon HONEY
- 1 1/4 lbs GROUND TURKEY
- 1/4 cup PESTO
- 1/4 cup BREAD CRUMBS
- 1/4 cup grated PARMESAN CHEESE
- 1 teaspoon SALT
Instructions
- Heat oil in a medium saucepan over medium heat, add onion and salt, and saute for 5 minutes, or until onion has softened. Add garlic and herbs and cook for another minute. Add tomato sauce and honey. Stir to combine, turn the heat to medium-low, and cook for 5 minutes, until slightly thickened.
- Preheat oven to 350 degrees. Prepare 9 x 9-inch baking pan by pouring sauce evenly in pan. Place turkey, pesto, bread crumbs, cheese, and salt in a large bowl and use clean hands to combine thoroughly. Using about 1 Tablespoon per meatball, roll mixture into balls. Place balls evenly on top of sauce. Cover pan with foil and bake for 20-25 minutes or until cooked through. Serve on top of pasta or on a hoagie roll. ENJOY!
- *Sauce keeps in fridge for up to 1 week or in freezer up to 3 months
- ** If freezing meatballs, after forming, place on a cookie sheet and freeze for 30 minutes. Then place in a zip top bag and freeze for up to 3 months. Before using, defrost them in refrigerator for 24 hours and start y preparing baking pan with sauce and placing in pan to bake. OR if you don't defrost, put them straight into the oven with sauce and increase the cooking time by 5 minutes.
Adding this to my freezer meals list – thanks!