We had some of the best turkey meatballs I have ever fixed the other night, so I just have to share!
The recipe is on the Crumbs and Chaos blog, and I made a minor change or two.Turkey Pesto Meatballs
For the sauce:
1 t. olive oil
1/2 onion, diced
1/2 t. salt
1 garlic clove, chopped
2 8 oz. cans of no-salt tomatoe sauce
1 t. honey
1 package Knorr pesto sauce, prepared
For the meatballs:
1 pound ground turkey
1/4 c. of the prepared pesto sauce
1/4 dry bread crumbs
1/4 c. grated parmesan
1/2 t. salt
Pasta of your choice
Heat the small amount of oil in a saucepan and saute the onion and garlic a few minutes. Add 3/4 c. of the prepared pesto sauce, the honey, and the tomato sauce. Cover and simmer on low while you make the meatballs. Pre-heat the oven to 350. Mix all of the meatball ingredients and roll into medium size balls - I made two per person (10), which was plenty. Place in a 13x9 dish, pour the sauce over, cover with foil, and bake for 20-25 minutes while you cook some pasta al dente and fix a salad. When the pasta is done, drain it. Then pour the meatballs and sauce over it hot from the oven, sprinkle on some more cheese and call "CHOW CALL!"
It was so very good! A keeper of a recipe and I made only minor adjustments, such as less turkey meat, a packaged sauce, and light on the salt. Thanks for sharing this recipe, Megan!