One of my go-to dinner recipes each week is turkey meatballs. Turkey is healthier than beef, and it is significantly less expensive, too! My turkey meatballs are easy to make, and the entire family loves them. Seriously. Nora is a picky eater when it comes to meat, and even she loves them. They come together in about 30 minutes, which is pretty quick!
Sear the meatballs in a skillet first, and then bake them until they are cooked all the way through. Then toss them in some of our favorite Trader Joe’s Kale, Cashew, and Basil Vegan Pesto! Voila!
I served the meatballs with pasta, but you can really serve them with anything. They are so good! Scroll down for the recipe and some photos.
Ingredients:
Ground Turkey, 1 package
Extra Virgin Olive Oil (“EVOO”), 2 tablespoons
Panko Breadcrumbs, 1/4 cup
Garlic Powder, 1/2 teaspoon
Onion Powder, 1/2 teaspoon
Smoked Paprika, 1/4 teaspoon
Sea Salt and Fresh Ground Pepper, to taste
Trader Joe’s Vegan Pesto or Homemade Vegan Pesto, 2 tablespoons
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the turkey, spices, and panko breadcrumbs in a bowl. Form your meatballs and set aside on a plate.
- Heat a skillet on your stovetop on medium heat. Add two tablespoons of EVOO to the skillet. Once glistening, add the meatballs to the skillet.
- Once the meatballs are browned on each side, pull them out of the skillet and add them to a Pyrex.
- Bake for 15-20 minutes, or until the meatballs are cooked all the way through.
- Once fully cooked, toss the meatballs into a medium size bowl with two tablespoons of vegan pesto. Mix around with a spoon until all of the meatballs are evenly coated with the pesto.
- Serve by themselves or with a side of pesto pasta!
