Pesto make a great addition to turkey meatballs, and this quick recipe is an easy way to add protein to your day. The addition of pesto adds some nice salt, Parmesan and nutty taste which compliments the meatballs nicely.
Total Time
20min
5.0
1 Rating
Author: Messy Kitchen Happy Belly
Servings:
4
Ingredients
•
1
lb
Lean Ground Turkey Breast
•
2
Eggland's Best Classic Eggs
•
3/4
cup
Italian Seasoned Panko Breadcrumbs
•
1/2
cup
Basil Pesto
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
•
to taste
Fresh Parsley
•
to taste
Fresh Oregano
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Warm a large pan over medium heat, and add enough Olive Oil (as needed) to cover the bottom of the pan.
3.
Add Lean Ground Turkey Breast (1 lb), Italian Seasoned Panko Breadcrumbs (3/4 cup), Eggland's Best Classic Eggs (2), Basil Pesto (1/2 cup), Salt (to taste), Ground Black Pepper (to taste), Fresh Oregano (to taste), and Fresh Parsley (to taste) to the mixing bowl. Mix well to incorporate all the ingredients.
4.
Gently roll tablespoons of the turkey mixture into meatballs.
5.
Sear outside of meatballs in our preheated pan, do not cook through.
6.
Place the meatballs on a foil-covered baking sheet.
7.
Bake meatballs for about 10 minutes at 400 degrees F (200 degrees C).
8.
Transfer to a serving platter and enjoy!
Nutrition Per Serving
CALORIES
417
FAT
26.6 g
PROTEIN
36.4 g
CARBS
8.5 g
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