A tangy-sweet sauce perfectly complements these flavorful Pesto Turkey Meatballs with Roasted Pepper Sauce. Made with basil pesto, Parmesan cheese and lean ground turkey, this appetizer is bursting with flavor that is sure to please the whole family. Under 300 calories per serving.
(16-ounce) package JENNIE-O® Lean Ground Turkey
cup egg substitute or 1 egg, lightly beaten
cups panko breadcrumbs
cup grated onion
cup finely grated fresh Parmesan cheese
tablespoons basil pesto
cloves garlic, minced
salt and freshly ground pepper, if desired
RED PEPPER SAUCE
cups roasted red peppers, drained
tablespoon balsamic vinegar
teaspoon crushed red pepper flakes
teaspoon granulated sugar
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.