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Pesto Turkey Meatballs Recipe

Looking for an easy pesto turkey meatballs recipe? Learn how to make pesto turkey meatballs using healthy ingredients.


Submitted by loribrittan

Makes 8 servings



Pesto Chicken Meatballs (makes about 35 meatballs) 1 lb. ground chicken 1/3 cup pesto sauce, homemade (recipe below) or store-bought 1 small-medium onion, cut in fine dice 1/2 cup-3/4 cup fresh breadcrumbs (I take bread and shred it in the food processor or you can use panko) 1/4 cup grated parmesan cheese Kosher salt and freshly ground black pepper to taste 1 egg, beaten Splash of milk Preheat oven to 350 degrees. Mix ingredients together until just combined and seasonings are distributed. Mixture will be on the "wet" side. Heat up a small skillet on the stove and put a little piece of the mixture. Cook and then taste. Adjust your meatball mixture as needed. Using a tablespoon a a general measure, roll your meatballs and put them on a Silpat-lined cookie sheet or non-stick cookie sheet. These will be cocktail-size meatballs. Wet your hands beforehand or coat with oil, so the meatball mixture doesn't stick to your hands as much. Cook the meatballs for 15 minutes or until cooked (you can cut into one and see if it's cooked all the way through). Heat a large skillet over medium heat until hot. Add some olive oil and add the meatballs. Brown and serve.

Recipe Ingredients for pesto turkey meatballs

8 oz (raw) Ground Turkey
8 oz Ground Turkey, 93% Lean
0.5 cup Parmesan, Grated Cheese
6 oz Pesto Sauce
8 oz Bread Crumbs Plain
0.2 oz Vitamin D Milk
1 large Egg, Whole

Recipe Directions for pesto turkey meatballs

  1. Pesto Chicken Meatballs

  2. (makes about 35 meatballs)

  3. 1 lb. ground chicken

  4. 1/3 cup pesto sauce, homemade (recipe below) or store-bought

  5. 1 small-medium onion, cut in fine dice

  6. 1/2 cup-3/4 cup fresh breadcrumbs (I take bread and shred it in the food processor or you can use panko)

  7. 1/4 cup grated parmesan cheese

  8. Kosher salt and freshly ground black pepper to taste

  9. 1 egg, beaten

  10. Splash of milk

  11. Preheat oven to 350 degrees.

  12. Mix ingredients together until just combined and seasonings are distributed. Mixture will be on the "wet" side.

  13. Heat up a small skillet on the stove and put a little piece of the mixture. Cook and then taste. Adjust your meatball mixture as needed.

  14. Using a tablespoon a a general measure, roll your meatballs and put them on a Silpat-lined cookie sheet or non-stick cookie sheet. These will be cocktail-size meatballs. Wet your hands beforehand or coat with oil, so the meatball mixture doesn't stick to your hands as much.

  15. Cook the meatballs for 15 minutes or until cooked (you can cut into one and see if it's cooked all the way through).

  16. Heat a large skillet over medium heat until hot. Add some olive oil and add the meatballs. Brown and serve.

Categories

Appetizers

Nutrition Facts
Serving Size 119.1g
Amount Per Serving
Calories
288
Calories from Fat
114
% Daily Value*
Total Fat
12.7g
20%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
68mg
23%
Sodium
529mg
22%
Potassium
99mg
3%
Total Carbohydrates
20.9g
7%
Dietary Fiber
1.9g
8%
Sugars
3.0g
Protein
20.4g
Vitamin A 19% Vitamin C 0%
Calcium 24% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C+
   
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