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turkey meatballs with pesto

I usually but spinach in meatballs but one day, I had no spinach and thought that pesto would be a good flavor to add to the mixture.  The extra benefit is they take a little less time given you do not sauté the spinach.

You can use my fresh, homemade pesto recipe or a store-bought pesto.  And if you are making these for guests, prepare in advance and warm up in some pasta sauce, or quickly in a saucepan.

turkey meatballs with pesto

I usually but spinach in meatballs but one day, I had no spinach and thought that pesto would be a good flavor to add to the mixture.  The extra benefit is they take a little less time given you do not sauté the spinach.

You can use my fresh, homemade pesto recipe or a store-bought pesto.  And if you are making these for guests, prepare in advance and warm up in some pasta sauce, or quickly in a saucepan.

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Ingredients

Recipe serves: 6-8
2 pounds ground turkey (1 kg)
1/2 large onion, finely chopped
1/2 cup pesto
1 cup ricotta cheese
1/4 cup grated pecorino cheese
1/2 cup plain bread crumbs, and more if needed
1 teaspoon salt
a few good grinds of ground pepper
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thoughts&stories

Oh how wonderful is a meatball.  In Italy, meatballs are often made (depending on region and family) with different types of meat – just like in a Bolognese sauce.  I do not recommend using anything but turkey in this recipe since the consistency of turkey meat is quite particular, and I developed the recipe as an alternative to a beef based meatball.

With turkey meatballs, it is often difficult to get seasoning (salt and pepper) correct.  Sometimes, I cook a tablespoon size meatball in a saute pan, taste it and adjust salt and pepper.

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turkey meatballs with pesto
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  • time
    1 hour
  • serves
    6
  • skill level
    Medium

Ingredients

  • 2 pounds ground turkey (1 kg)
  • 1/2 large onion, finely chopped
  • 1/2 cup pesto
  • 1 cup ricotta cheese
  • 1/4 cup grated pecorino cheese
  • 1/2 cup plain bread crumbs, and more if needed
  • 1 teaspoon salt
  • a few good grinds of ground pepper

Directions

1
Done

Preheat oven to 350F (175C).
2
Done

Place ground turkey meat into a large mixing bowl. Add in the pesto, ricotta, bread crumbs and pecorino cheese.
3
Done

Sprinkle in the salt and a few good grinds of pepper, mix well.
4
Done

With an ice cream scoop or large soup spoon, form meatballs and place on a large baking tray. They do not spread out when cooking, allowing you to place close together.
5
Done

Bake for 25-30 minutes.

6
Done

Put oven on broil and brown for 3 minutes, you can do both sides are just one (I just to one side).
7
Done

Serve with a salad or over pasta pesto click here ) , or with a tomato sauce click here )

8
Done

You can prepare these up to two to three hours in advance and then heat up in a pasta sauce.

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