Pesto Turkey Meatballs
OK, not trying to toot my own horn here but.....THESE ARE AMAZING! TOOT! TOOT!! Honestly, I don't know why I haven't made them sooner! Probably because I don't always have a plethora of basil laying around like I did in this instance. OMG guys, you NEED to make these. They are so juicy and flavorful, and are so good on top of ANYTHING. The first thing my boyfriend said when he tried them was "These would be really good in a meatball sub." Classic boy, but I'll take it! And, given the simplicity of pesto, you can either make your own or buy it in the store! Completely up to you. I made my own (omitting parmesan), but store-bought would be JUST as delicious. As always, tag me if you make these babies!!
1 cup fresh basil
3 cloves garlic
1/4 cup pine nuts
3 tablespoons olive oil
Salt and pepper to taste
**If you do store bought pesto, use 1/4 cup of pesto for the meatballs
1 pound ground turkey (I choose organic, vegetarian fed and free-range whenever possible)
1/2 cup diced white onion
1/3 cup bread crumbs (optional! I find they taste just as great without bread crumbs)
1 egg (can try a flax egg)
1/4-1/2 cup pesto (more or less depending on how pesto-y you like them!)
In a food processor, mix all ingredients until fully incorporated. Scrape down the sides to achieve smooth pesto consistency.
In a large bowl add the ground turkey meat, diced onion, bread crumbs, egg and pesto. Mix thoroughly until all ingredients are well incorporated.
Preheat your oven to 375F. Portion meatballs out into whatever size you prefer (mine were like golf balls). Place meatballs onto a parchment-lined baking sheet. Bake for 25-30 minutes (timing will very depending on size). Flip meatballs halfway to form golden crust on each side. Poultry should be cooked to 165F.