There's a lot to love about these Creamy Pesto Turkey Meatballs. Most importantly, they taste amazing- using turkey instead of beef highlights the flavors of the creamy pesto and seasonings. They're also baked instead of cooked on the stove- so the cooking is hands-free. Just mix, shape and bake. While they're baking, you can heat up the rest of the creamy pesto sauce to serve with the meatballs and the pasta of your choice (hint- start cooking the pasta first so it's ready when the meatballs are done and you'll have dinner in only 20 minutes!).
Step 1
Heat the oven to 400°F. While the oven is heating, mix 1/4 cup sauce, the egg, bread crumbs, cheese, onion powder and garlic powder in a large bowl. Add the turkey and mix thoroughly (do not overmix). Season with salt and pepper.
Step 2
Spray a rimmed baking sheet with cooking spray. Shape the turkey mixture into 12 (2-inch) meatballs (about 1/4 cup each). Place the meatballs on the baking sheet.
Step 3
Bake for 20 minutes or until the meatballs are done. While the meatballs are baking, heat the remaining sauce in a 10-inch skillet over medium heat until hot. Serve the meatballs and sauce over hot cooked pasta and sprinkle with fresh basil, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
