From The Kitchen Of Rachelle Underwood

Wednesday, January 23, 2019

Pesto Turkey Meatballs with Marinara Sauce

My 13 year old son made this recipe for our family this last weekend.  He is a budding cook, and I love that he wants to actually be in the kitchen and cook!  The flavor was spot on, and leftovers were great.  I made zucchini noodles for my husband and I, and regular noodles for the rest of the family.  Both ways were delicious. This is a quick weekday meal, paired with salad or veggies.
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Pesto Turkey Meatballs with Marinara Sauce

1 pound 93% lean ground turkey
3/4 c. jarred pesto
1/2 c. panko bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tbs. Olive oil
3 garlic cloves, minced
1 (28 oz.) can crushed tomatoes

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or foil.  Spray foil with cooking spray.  In a large bowl combine ground turkey, pesto, panko, salt, and pepper.  Use your hands to combine.  Roll meatballs into 1- 1 1/2 in balls. Place on baking sheet and bake for 15 min in the oven. 
While the meatballs bake, add oil to dutch oven pot.  Heat to medium heat, stir in garlic and cook for 30 seconds.  Stir in crushed tomatoes and bring to boil. Reduce heat to medium low and simmer for 10 min, stirring occasionally.
When meatballs are done, with tongs carefully transfer meatballs to marinara sauce.  Let simmer in the sauce for 5-10 min.  Turn off heat and serve over noodle, or zucchini (for the low carb version)
(Picture credit here)

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