Another healthy dinner recipe for you! If you don’t love pesto and cheese, then I’m pretty sure you’re wrong… Just sayin’.
These meatballs take no time at all to prepare and we eat them many ways. You can use them in pasta with marinara, with sautéed veggies over rice, or our favorite way: sautéed with tomato, spinach, and orzo! Be creative, you cant go wrong!
Whichever way you use them, I’m sure it will be delicious!
They’re super easy to put together, simply mix all the ingredients until everything is evenly distributed, roll into whatever size balls you prefer, and cook them in your pan on all sides until they are cooked through.
These meatballs don’t have egg by design, I find the turkey meat and pesto to have enough moisture that the egg is redundant. They may seem a bit wet when you handle them, but that’s why they are so moist even after cooking.
If you want to make them even healthier and get rid of some of the fat, you can leave the mozzarella cheese out, but I love the extra bit of cheesy-ness it gives to the meatballs.
Turkey Pesto Meatballs
Ingredients
- 1 Lb Ground Turkey
- ¼ Cup Pesto sauce Homemade or Store Bought
- ¼ Cup Low Moisture Mozzarella cheese Shredded
- ½ Cup Panko Breadcrumbs
- ½ Tsp Salt
- ½ Tsp Crushed Red Pepper Flakes
Instructions
- Combine all ingredients in a bowl. The mixture will be soft.
- Roll into desired size meatballs.
- Sear in a pan on all sides until cooked through, about 15 minutes.
- Serve with pasta or rice.
