I should really just break down and buy ‘The Epicurious Cookbook’, but since I was able to renew it, I may try to make everything in the next 3 weeks!  These were splendid – I’m sure sauce from a jar would also would just fine but I found that my, “fresh garlic-salt-brown sugar-2 bottles of passata-chopped cherry tomatoes”, worked brilliantly, and the sauce was simmering by the time I’d mixed the meatballs.  We do love our meatballs…

Turkey-Pesto Meatballs

4 cups + of your favorite tomato-based pasta sauce (chunky is preferable)

1 lb. ground turkey

1 c. fresh breadcrumbs

1/4 c. your favorite pesto (I like basil/Parmesan)

2 egg whites (use the yolks for this)

1/2 t. salt

cooked pasta for serving over or fresh bread for dipping

In a large skillet, bring the sauce to a gentle simmer and in a large bowl, combine the turkey, breadcrumbs, pesto, egg whites and salt, using your hands if necessary to bring it all together.  Form the turkey mixture into tablespoon-sized balls and carefully place them in the sauce – you should get 16-20.  Once all are in, carefully spoon the hot sauce over any exposed meatball, cover the skillet loosely and allow it all to simmer for about 20 minutes until the meatballs are cooked through.  These were brilliant in a big bowl with fresh focaccia for dipping – enjoy!

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