Pesto Turkey Meatballs with Roasted Pepper Sauce
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Pesto Turkey Meatballs with Roasted Pepper Sauce

A tangy-sweet sauce perfectly complements these flavorful meatballs. Made with basil pesto, Parmesan cheese and lean ground turkey, this sodium-smart appetizer is under 300 calories per serving.
 
 

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

Ingredients

MEATBALLS

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

Directions

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.

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