Turkey Pesto Meatballs Food

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

PESTO TURKEY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
• Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
• Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
• Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

PESTO BAKED TURKEY MEATBALLS

Steps:

• Preheat oven to 400F
• In a large mixing bowl combine ground turkey, egg, salt, pepper, garlic powder, and dried basil
• Use your hands to combine this mixture thoroughly
• Take 1/4 cup of the pesto and spread a thin layer along the bottom of a 10×10 square baking dish
• Form 16 meatball by taking 2 tbsp of the turkey meatball mixture for each meatball
• Arrange the 16 meatballs in the baking dish
• Pour the remaining 3/4 cup of pesto over the meatballs ensuring each one is covered
• Bake in the oven for 25 minutes
• Then remove from the oven, add the mozzarella cheese and bake for an additional 5 minutes or until the cheese melts
• Allow to cool slightly and serve with noodles or veggies!

PASTA WITH TURKEY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels. Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper. Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

TURKEY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

TURKEY PESTO MEATBALL SHEET PAN DINNER

Steps:

• Preheat the oven to 375 degrees F.
• Combine the ground turkey, pesto and a pinch of salt in a large mixing bowl. Using your fingers, form 1-inch meatballs. Place the meatballs on one side of a sheet pan and the bell peppers and broccoli florets on the other. Drizzle with the olive oil and a good pinch of salt. Roast until vegetables are tender and meatballs start to turn golden, about 30 minutes, then turn the oven to broil. Drizzle 1 or 2 tablespoons water over the broccoli, then put the sheet pan under the broiler until toasted, about 5 minutes.
• For the parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan.
• Now for the kids! In the meantime, boil the spaghetti in a pot of salted water until al dente. Reserve about 1/2 cup pasta water and drain the rest.
• Toss the pasta with the pasta water, a tiny drizzle of olive oil and a small helping of meatballs and veggies. Garnish with cheese and serve!

TURKEY PESTO MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes.
• In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.

TURKEY-PESTO MEATBALLS

Steps:

• Heat oven to 375°F. Line cookie sheet with sides or 15x10-inch pan with foil; spray foil with cooking spray.
• In large bowl, mix all ingredients until well combined. Shape mixture into balls; place on cookie sheet.
• Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees. Combine all the ingredients and mix thoroughly. Form meatballs from 1 tbsp of mixture mold into the shape of a ball. Bake 15 to 20 minutes on a lightly oiled 10 x 15 x 1 inch pan, or until the meatballs are no longer pink in the center.

SPAGHETTI WITH TURKEY-PESTO MEATBALLS

Steps:

• Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl. Using moistened hands, form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; divide between bowls. Top with meatballs and sauce.

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.
• Mix until combined.
• Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.
• Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.
• Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.
• Serve with marinara sauce if desired.

PESTO MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Grease a cookie sheet with spray.
• Mix all ingredients together by hand and form into oversized golf balls.
• Bake for 10-15 minutes, until no longer pink in the middle.

BAKED TURKEY PALEO MEATBALLS

Steps:

• Preheat oven to 400 degrees. Combine all ingredients (without topping) and use your hand to form into 2-1/2 inch diameter balls. Roll the meatballs in the almond meal topping and place them on a cookie sheet. Makes 15 meatballs. Bake 20-25 minutes, until browned and cooked all the way through.

SPAGHETTI WITH TURKEY-PESTO MEATBALLS - ATK

Steps:

• Gently mix turkey, pesto, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl using hands until uniform. Shape mixture into 16-18 meatballs.
• Pulse 2 cans diced tomatoes (reserve the 3rd can for Step 5) in food processor until mostly smooth; set aside.
• Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
• Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
• Stir in processed tomatoes and remaining 1 can diced tomatoes and their juice. Bring to simmer and cook for 10 minutes. (I add a pinch of sugar at this point.).
• Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
• Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
• Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
• Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil and Parmesan cheese. .

SPAGHETTI WITH TURKEY-PESTO MEATBALLS

Steps:

• Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
• Roll mixture into eighteen 1 1/2 inch meatballs.
• Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
• Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
• Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
• Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
• Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
• Stir in garlic and pepper flakes and cook 30 seconds.
• Stir in processed tomatoes and remaining 1 can diced tomatoes.
• Bring to simmer and cook for 10 minutes.
• Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve 1 cup cooking water, then drain pasta and return it to pot.
• Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
• Divide pasta among individual bowls.
• Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.

CREAMY PESTO SPAGHETTI WITH TURKEY MEATBALLS

Steps:

• Cook spaghetti as directed on package to al dente, omitting salt.
• Meanwhile, mix turkey, Parmesan, bread crumbs and garlic just until blended. Shape into 12 meatballs, using about 1/4 cup turkey mixture for each meatball. Cook in large skillet sprayed with cooking spray on medium heat 5 to 7 min. or until meatballs are no longer pink, turning occasionally. (Meatballs will not be done.) Remove meatballs from skillet; set aside.
• Add peppers to skillet; cook and stir 3 min. or until crisp-tender. Add Neufchatel and pesto sauce; stir. Cook on medium-low heat 4 min. or until Neufchatel is completely melted and sauce is well blended.
• Drain spaghetti, reserving 1 cup of the cooking water. Add spaghetti and cooking water to Neufchatel sauce; mix lightly. Top with meatballs; cover. Cook 13 min. or until meatballs are done (165°F).

TURKEY-PESTO MEATBALL SOUP

Steps:

• In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
• Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.