MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS
I came up with this recipe for a recipe contest, and it's been a family favorite ever since. For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.
Provided by foodie77
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 26 g, Cholesterol 130.3 mg, Fat 25.3 g, Fiber 4 g, Protein 38.3 g, SaturatedFat 8.8 g, Sodium 1621.1 mg, Sugar 11.8 g
TURKEY PESTO MEATBALL SHEET PAN DINNER
Provided by Bev Weidner
Categories main-dish
Time 1h
Yield 4 servings (2 for the grown-ups, 2 smaller portions for the kids)
Number Of Ingredients 10
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!
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
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.
PESTO BAKED TURKEY MEATBALLS
Baked turkey meatballs made with pesto sauce and mozzarella cheese.
Provided by Madeline
Categories Dinner
Time 40m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 4 meatballs, Calories 558 calories, Sugar 1.5 g, Sodium 1446.9 mg, Fat 40.1 g, SaturatedFat 8.3 g, TransFat 0.3 g, Carbohydrate 5 g, Fiber 1.5 g, Protein 44.1 g, Cholesterol 167.3 mg
TURKEY PESTO MEATBALLS
I wanted something new to do with my ground lean turkey meat and for some reason pesto popped into my head. Who would have thought that pesto meatballs were going to be absolutely amazing? These delicious meatballs coupled with homemade sauce and wheat pasta are a great traditional dinner with a wonderful twist.
Provided by Becky
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 8.9 g, Cholesterol 63.3 mg, Fat 15.9 g, Fiber 2.2 g, Protein 22.1 g, SaturatedFat 4.2 g, Sodium 282.2 mg, Sugar 1.2 g
TURKEY-PESTO MEATBALLS
Ready in 45 minutes, this savory meatball dish is made with ground turkey and creamy basil pesto sauce. They're great over pasta or in a meatball sub.
Provided by By Bree Hester
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
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5/5 (3)Total Time 1 hrCategory Main CourseCalories 504 per serving
- Cut mozzarella into small cubes, about 1/2 inch. (About 6 pieces per stick). Place mozzarella cubes in the freezer for at least 1 hour to set.
- Add turkey, egg, breadcrumbs, pesto, tomato paste, parsley and a pinch of salt and pepper. Mix until combined and form into 16-18 meatballs.
- Gently push a piece of chilled mozzarella into the center of the meatball and roll again to make sure the cheese is completely covered.
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- Make the pesto by adding all of the ingredients to a food processor and pulsing until well combined. Set aside.
- Add all of the meatball ingredients, except the marinara sauce, in a large mixing bowl. Use your hands to mix until everything is well combined. Use a cookie dough scoop and wet hands to roll the meat mixture into golf ball sized meatballs, roughly 2 tbsp of meat per ball.
- Place the meatballs in a baking dish that had been drizzled with a little avocado or olive oil. Bake at 400 degrees for 10 minutes.
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