- 2 lb ground turkey breast
- 1 cup bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup pesto
- 1/3 cup parmesan cheese grated
- 2 eggs lightly beaten
- 1 clove garlic minced
Preheat the oven to 375 degrees F.
Add all ingredients to a large mixing bowl, and mix gently until just combined.
Roll mixture into balls. Place them on a baking sheet lined with parchment paper, and bake the meatballs at 375 degrees F for about 20-25 minutes.
Test the center with a thermometer, and ensure they are cooked (should be 165 degrees F)
Add to your favorite tomato based pasta sauce, and your favorite shaped pasta and top with a little extra parmesan.
- How do you get meatballs to be a consistent size? Aside from weighing them (way too hard), I use a small cookie scoop to make them all approximately the same size.
- How do you keep meatballs from falling apart? Meatballs fall apart due to inconsistencies in the binder (in this case, egg) and breadcrumbs. I recommend cooking a test meatball to see how it fares before rolling them all and cooking them!
- Why are my meatballs rubbery? Meatballs get rubbery when you pack them too tightly and mix them too well. Just gently mix your ingredients. Treat them with love!
- Do you have to put breadcrumbs in meatballs? Yes, if you want them to not fall apart
- How do you know when turkey meatballs are done? You can use a thermometer to test - they should be 165 degrees F, and be all white (not pink)
- Add a little extra garlic into the meatballs- if your family likes garlic!
- Onion Powder is another great way to add a deeper flavor.
Calories: 61kcal | Carbohydrates: 3g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg