Pesto Meatballs with Roasted Pepper Sauce
Ingredients
meatballs
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 egg, lightly beaten
1 1/2 cups panko breadcrumbs
1/2 cup grated onion
1/2 cup finely grated fresh parmesan cheese
3 tablespoons basil pesto
2 garlic cloves, minced
salt and freshly ground pepper, if desired
1 1/2 cups roasted red peppers, drained
1 tablespoon balsamic vinegar
1 teaspoon crushed dried chilies
1/2 teaspoon granulated sugar
1 garlic clove
salt and freshly ground pepper, if desired
Directions
Preheat oven to 350°F. Grease a wire rack and place on a baking tray.
To make the meatballs, combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic, and salt and pepper, if desired in a mixing bowl. Cover and chill in the refrigerator for 10 minutes. Shape into 1 1/2 inch balls.
Place meatballs on prepared rack. Bake in preheated oven for about 35 minutes or until brown and cooked thoroughly. Always cook until well-done, 165°F as measured by a meat thermometer.
To make the red pepper sauce, put red pepper, balsamic vinegar, chilies, sugar, clove, and salt and pepper, if desired in a blender or processor. Blend or process until smooth. Pour into saucepan. Stir until warm.
