Turkey Pesto and Garlic Meatballs
Turkey Meatballs with Pesto and garlic are seared and simmered in a rich and delicious tomato sauce. Serve over pasta for an easy dinner!
Servings: 6 (Makes 18 Meatballs)
Ingredients
Meatballs:
- 2 pounds lean ground turkey mince or beef, pork or chicken
- 1 cup breadcrumbs or almond meal for lower carb
- 1 large egg
- 4 tablespoons traditional basil pesto
- 1/4 cup chopped parsley
- 2 tablespoons tomato paste
- 4 cloves garlic crushed or minced
- 2 teaspoons paprika sweet or smokey
- 1 pinch red chilli flakes optional but gives a nice kick
- 2 teaspoons salt to season
Sauce:
- 17 ounces pasta sauce of choice or crushed tomatoes
- 15 ounces condensed tomato soup or Passata / Tomato Sauce for U.S readers
- 2 teaspoons salt and pepper to taste
- 1 handful fresh chopped parsley and grated parmesan to serve
Instructions
- Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).
- Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.
- Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.
- Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!
Notes
Feeling like extra garlic? Serve with easy cheesy garlic bread!
Nutrition
Calories: 426kcal | Carbohydrates: 31g | Protein: 35g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 2.588mg | Potassium: 1.099mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1.629IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 5mg