Turkey is the standout, show-stopper of Thanksgiving Day. This holiday staple is a ubiquitous reminder of the warmth and joy the season brings. Thus, this Baked Turkey Pesto Meatballs Recipe can be prepared for the Thanksgiving celebration, from the holiday leftovers, or just whip it up any time of the year. Adding to this holiday feel is a touch of comfort food, homey-ness that meatballs bring. Minced turkey could be made into yummy, healthier meatballs in place of its beef or pork counterpart. Minced chicken breast is a good option too.
Oh, the fabulous pesto sauce levels up these meatballs, exponentially! Another good news is that this recipe is simple and can be made after a long day. You just need a food processor or a blender to transform the greens into a fresh, rich paste, or pesto. There’s no wonder why there are many good reasons pesto gets all the hype.
The pesto sauce made mainly from the basil herb and pine nuts, mixed with olive oil, make this dish a nutritional powerhouse! Moreover, this is a gluten-free and low-fat recipe for weight loss or detox diet! What a guilt-free holiday (or, again, just any day) treat!
Plus, the pesto sauce can be kept in the freezer for 6 months! You can scoop out a few tablespoons any time you crave for something bright, herby, and savory. It’s so versatile that you can simply mix it with other recipes without thinking twice. Your creativity is the only limit!
Now, get your tools and ingredients ready and get amazed at the ease of putting together this healthy and delectable dish! Happy eating!
Baked Turkey Pesto Meatballs
Ingredients
For the Pesto Sauce:
- 2 cups fresh basil leaves packed
- 1/4 cup pine nuts
- 3 pieces garlic cloves minced (about 3 teaspoons)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon unrefined salt
For the Meatballs:
- 1 ½ cups turkey or chicken breast mince
- 4 cloves of garlic crushed
- 2 tbsp pesto sauce
- 1/3 cup grated zucchini
- 1/4 cup gluten-free oats or quinoa flakes
- 1 large egg (if tolerated) Pasteur-raised
- ½ teaspoon unrefined salt
Instructions
For the Pesto Sauce:
- Pulse basil, pine nuts, and garlic cloves in a food processor.
- Turn down the food processor at a low speed and slowly pour the EVOO. Scrape down the sides of the food processor once in a while to ensure even mixing.
- Season with sea salt to taste.
- Take out 2 tablespoons for the meatballs recipe and transfer the rest to a container and keep refrigerated for later use.
For the Meatballs:
- Preheat the oven to 350ºF. Prepare one to two full sheet pan lined with parchment paper.
- Mix all of the meatball ingredients together in a medium-sized bowl.
- Use a large ice cream scooper to scoop the mixture and form them into balls. This recipe should yield about 32 to 36 meatballs. If the mixture is too wet, mix in some more oats or quinoa flakes to hold its shape a bit so that you’ll be able to form them easily.
- Place the formed meatballs on the sheet pan. Once all the meatballs are formed, bake them in the oven for 10 to 20 minutes, turning halfway, until it’s lightly browned or until the internal temperature reaches 165ºF.
- Rest for 5 minutes before serving. Enjoy!
- Serve immediately or refrigerate and reheat later.
Notes
- Adding olive oil in a steady and small stream while the food processor is running will help emulsify the mixture properly, avoiding any separation and/or breakage.
- Feel free to do this recipe ahead of time as it can last in the freezer for up to 6 months!
Nutrition
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