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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.
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Course Main Course
Servings 4

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.
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