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RECIPE
9 INGREDIENTS8 STEPS20MIN

Turkey Pesto Meatballs

5.0
1 Ratings

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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.
20MIN
Total Time

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Italian Seasoned Panko Breadcrumbs
1/2 cup
Basil Pesto
to taste
to taste
to taste
to taste
Fresh Oregano

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Nutrition Per Serving

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CALORIES
417
FAT
26.6 g
PROTEIN
36.4 g
CARBS
8.5 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Warm a large pan over medium heat, add enough Olive Oil (to taste) to cover the bottom of the pan.
Step 3
Add Lean Ground Turkey Breast (1 pound), Italian Seasoned Panko Breadcrumbs (3/4 cup), Egg (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.
Step 4
Gently roll tablespoons of the turkey mixture into meatballs.
Step 5
Sear outside of meatballs in our preheated pan, do not cook through.
Step 6
Place the meatballs on a foil-covered baking sheet.
Step 7
Bake meatballs for about 10 minutes at 400 degrees F (200 degrees C).
Step 8
Transfer to a serving platter and enjoy!

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Nutrition Per Serving
Calories
417
% Daily Value*
Fat
26.6 g
34%
Saturated Fat
5.4 g
27%
Trans Fat
0.2 g
--
Cholesterol
211.6 mg
71%
Carbohydrates
8.5 g
3%
Fiber
0.9 g
3%
Sugars
0.1 g
--
Protein
36.4 g
73%
Sodium
566.5 mg
25%
Vitamin D
0.7 µg
3%
Calcium
101.1 mg
8%
Iron
2.9 mg
16%
Potassium
378.5 mg
8%
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