Pesto Turkey Meatballs with Roasted Pepper Sauce
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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
RED PEPPER SAUCE
1½ cups roasted red peppers, drained
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper flakes
½ teaspoon granulated sugar
1 clove garlic
STEP 1: Heat oven to 350°F. Grease wire rack and place on baking tray.
STEP 2: Combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic and salt and pepper in a medium mixing bowl. Cover and refrigerate for 10 minutes.
STEP 3: Shape turkey mixture into 1¼-inch balls. Place meatballs on prepared rack. Bake for 35 minutes or until brown and cooked to well-done, 165°F as measured by a meat thermometer.
STEP 4; 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. Serve alongside meatballs for dipping.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.