Turkey Pesto Meatballs
Juicy baked turkey meatballs with rich pesto flavor, smothered in a creamy sun-dried tomato Alfredo sauce. Perfect atop your favorite pasta!
Servings: 6
Ingredients
Turkey Meatballs
- 2 pounds lean ground turkey
- 3/4 cup breadcrumbs or almond meal
- 1 large egg
- 1/4 cup basil pesto
- 1/4 cup chopped parsley
- 4 cloves garlic crushed or minced
- 2 heaping teaspoons sweet paprika
- 1/4 teaspoon ground black pepper
- 2 teaspoons salt
The Sauce
- 4 tablespoons unsalted butter
- 2 garlic cloves minced
- 1/ 4 cup pureed sun-dried tomatoes
- 1 ½ cups heavy cooking cream 35 % fat
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3/4 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley to garnish
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Mix all the ingredients for the meatballs in a large bowl. Shape into meatballs ( about 18-20 meatballs that were about 2 inches across).
- Place the meatballs on the prepared baking sheet. Give them a quick spray with cooking oil. Then, pop them in the oven. Bake for 20-25 minutes until they’re crispy outside and cooked inside.
- In a large skillet, melt the butter over medium heat. Add the garlic and pureed sun-dried tomatoes, and cook until the garlic is fragrant, about 1 minute.
- Pour in the cream and bring it to a gentle simmer. Let it cook for 2 minutes. Season the sauce with salt and pepper.
- Stir in the Parmesan cheese and cook until it melts.
- Add in the baked meatballs and cook for about 2 minutes, or until the sauce gets a bit thicker.
- Garnish with fresh parsley.
- Serve with pasta of your choice!
- Enjoy!
Notes
Store:
- Cool First: Allow the meatballs and sauce to cool to room temperature.
- Refrigerate: Transfer the meatballs and sauce into airtight containers. Keep them stored in the refrigerator for up to 3-4 days.
Freeze:
- Separate or Together: You can choose to freeze the meatballs and sauce separately or together, depending on your future meal plans.
- Freeze Meatballs: Place the cooled meatballs on a baking sheet in a single layer and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag, squeezing out as much air as possible.
- Freeze Sauce: Pour the cooled sauce into a freezer-safe container, leaving about an inch of space at the top to allow for expansion.
- Label and Date: Always label and date your items before placing them in the freezer. This way, you'll know what it is and how long it's been stored.
- Longevity: The frozen meatballs and sauce can be stored for up to 2-3 months.
Nutrition
Calories: 512kcal | Carbohydrates: 16g | Protein: 35g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 505mg | Fiber: 1g | Sugar: 3g