Creamy Pesto Turkey Meatballs
Tender baked turkey meatballs coated in a creamy pesto Parmesan sauce, ready in about 40 minutes for an easy family dinner.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 pounds ground turkey
- 0.5 cup pesto
- 0.5 cup plain breadcrumbs
- 1 egg large egg
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 0.75 cup grated parmesan cheese
- 1 tablespoon olive oil
Cooking instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. (about 5 min) — 400°F
- In a large bowl, gently combine the ground turkey, breadcrumbs, egg, 2 tablespoons pesto, salt, and pepper. Form into 20 meatballs, each about 1 1/2 inches wide, and arrange on the baking sheet. (about 8 min)
- Bake until browned and the centers reach 165°F on an instant-read thermometer, about 18 to 22 minutes. (about 22 min) — 400°F
- While the meatballs bake, heat the olive oil in a large skillet over medium-low heat. Add the cream and bring it to a gentle simmer. (about 4 min) — Medium-low
- Whisk in the remaining pesto and Parmesan. Simmer gently for 2 to 3 minutes, stirring, until smooth and slightly thickened. (about 3 min) — Medium-low
- Transfer the baked meatballs to the skillet and turn gently until thoroughly coated and hot. (about 2 min) — Medium-low