Pesto Turkey Meatballs

Take your classic meatball recipe to the next level with this vibrant pesto version. Chock-full of the aromatic flavors of fresh basil, garlic and parmesan, these meatballs are juicy, light and irresistibly flavorful. They are perfect for tossing into salads or pasta!

1. Preheat oven to 450. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine ground turkey, egg, cracker crumbs, garlic powder, salt and pepper.

3. In a food processor, finely chop the onion, garlic, lemon zest, basil and parmesan. Pour basil mixture over the ground turkey mixture and gently combine together.

4. Wet your hands and divide the pesto meatball mixture into 20 equal portions (each one slightly larger than a golfball). Arrange the meatballs on the prepared baking sheet. Bake for 20 minutes, or until cooked through (165 degrees).

5. Once out of the oven, allow the meatballs to rest on the baking sheet for 5 minutes before enjoying.

Pesto Turkey Meatballs

Makes 20 meatballs

All you need:

1 pound 93% lean ground turkey

1 egg

1/3 cup crushed buttery crackers (like Ritz)

1 teaspoon garlic powder

1 teaspoon kosher salt

Freshly ground black pepper, to taste

1/2 small yellow onion, chopped

6 peeled garlic cloves

Zest of 1 lemon

2 cups packed fresh basil leaves

1/2 cup parmesan cheese

All you do:

1. Preheat oven to 450. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine ground turkey, egg, cracker crumbs, garlic powder, salt and pepper.
3. In a food processor, finely chop the onion, garlic, lemon zest, basil and parmesan. Pour basil mixture over the ground turkey mixture and gently combine together.
4. Wet your hands and divide the pesto meatball mixture into 20 equal portions (each one slightly larger than a golfball). Arrange the meatballs on the prepared baking sheet. Bake for 20 minutes, or until cooked through (165 degrees).
5. Once out of the oven, allow the meatballs to rest on the baking sheet for 5 minutes before enjoying.