Pesto Turkey Meatballs with Roasted Pepper Sauce

Pesto Turkey Meatballs with Roasted Pepper Sauce

Makes 50 servings 50
Prep time Under 30 minutes PTM
Total time 1 hour PTM
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Nutritional Information

Calories 50 Fat 1.5g
Protein 3g Cholesterol 5mg
Carbohydrates 4g Sodium 120mg
Fiber 0g Saturated Fat 0g
Sugars 0g



1 (16-ounce) package JENNIE-O® Lean Ground Turkey

¼ cup egg substitute or 1 egg, lightly beaten

1½ cups panko breadcrumbs

½ cup grated onion

½ cup finely grated fresh Parmesan cheese

3 tablespoons basil pesto

2 cloves garlic, minced

salt and freshly ground pepper, if desired


1½ cups roasted red peppers, drained

1 tablespoon balsamic vinegar

1 teaspoon crushed red pepper flakes

½ teaspoon granulated sugar

1 clove garlic


Heat oven to 350°F. Grease wire rack and place on baking tray.

To make the meatballs, in mixing bowl combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic and salt and pepper, if desired. Cover and refrigerate 10 minutes. Shape into 1¼-inch balls.

Place meatballs on prepared rack. Bake 35 minutes or until brown and cooked thoroughly. Always cook until well-done, 165°F as measured by a meat thermometer.

To make red pepper sauce, put red peppers, balsamic vinegar, red pepper flakes, sugar and garlic in a blender or processor. Blend or process until smooth. Pour into saucepan. Heat until warm. Dip meatballs in red pepper sauce.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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