Monday, February 21, 2011

Turkey pesto meatballs

This recipe comes straight from a blog I've recently starting reading Baked Bree 
photo courtesy of Bree at Baked Bree
2 pounds ground turkey breast (make sure you get breast- you want the white meat only)
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup pesto sauce
1/3 cup grated Parmesan cheese
2 eggs whites

Mix everything in a bowl and combine well.  Roll mixtures into balls.  I use an OXO cookie scoop to make them all the same size.  I put them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray.
Bake the meatballs at 375 degrees for about 20-25 minutes. This makes a lot of meatballs. You can save them for another night and prepare them another way- or just eat them out of the fridge! That might have happened more than once at our house ;)
The original way to serve these is to put them into your pasta sauce until its simmering and serve over pasta. We don’t eat that much pasta though we’ve made them a little bigger and had meatball sandwiches. I’ve even made them small and served them as an appetizer with some marinara sauce on the side. These are so good- the flavor is AMAZING, and really pretty good for you in terms of a meatball and they are not greasy like most meatballs.

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