Butternut Squash Veggie Spirals: Click
Pesto Turkey Meatballs
Soft enough to gum for a baby, nutritious and delicious enough for the whole family, and easy enough for a busy weeknight.
Equipment
- 1 Medium Mixing Bowl
- 1 Baking sheet
- 1 Serving Bowl (Preferrably with lid for easy clean up!)
Ingredients
- 1 lb Ground Turkey
- 1/2 C Whole Wheat Bread Crumbs
- 1/2 Sweet Onion, Chopped
- 1 Egg
- 1 tsp Soy Sauce
- 1 tsp Minced Garlic
- 1 tsp Parsley
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 2 Tbsp Olive Oil or Canola Oil
- As Needed Kosher Salt & Ground Black Pepper
- 8 oz. Pesto Clasico Traditional Basil Pesto
Instructions
- (Can prep this part ahead!) In a medium bowl, add: Ground turkey, bread crumbs, chopped onion, egg, soy sauce, and seasonings. Mix well!
- Roll into golfball-sized balls (About 12-14 total).
- When ready to bake, turn the oven to 400F. Pour oil onto a baking sheet, and spread evenly. Place meatballs on the baking sheet. Bake for 18-20 minutes, or until internal temperature is 165F.
- Once cooled off slightly, transfer meatballs to a bowl and mix with 3/4 jar of pesto sauce. Serve over steamed or roasted broccoli, whole grain or chickpea pasta, or butternut squash vegetable spirals. Good for 3 days, reheat before eating leftovers – To help make more moist for baby's toothless mouth add spoonful of remaining pesto when reheating leftovers.
Tried this recipe?Let us know how it was!
