Perfect for meal prep, these oven-baked turkey meatballs are loaded with all your favorite pesto flavors.
Serves: 20
Calories: 84, Protein: 9 g, Carbs: 3g, Fat: 4g
- 350 G Lean Ground Turkey Breast
- 350 G Ground Turkey Thigh
- 27 G Fresh Basil Leaves (~1c Packed)
- 20 G Fresh Parsley Leaves
- 28 G Walnuts, Toasted
- 28 G Parmesan Cheese, Grated
- 35 G Sun-Dried Tomatoes
- 47 G Shallots, Peeled And Roughly Chopped
- 16 G Garlic (About 3 Large Garlic Cloves)
- 28 G Panko Breadcrumbs
- 1 Large Egg
- 15 G Light Mayo
- 15 G Lemon Juice
- 2 Tsp Salt
- 1 Tsp Fresh Ground Pepper
Instructions
- Preheat the oven to 375 F.
- To make the pesto, combine all the ingredients except the ground turkey in a food processor and pulse until combined, scraping down the sides of the bowl as necessary.
- In a large bowl, combine the pesto with the ground turkey and use your hands to mix everything together. Roll the meatballs into 48 g balls and arrange on a parchment or foil-lined baking sheet.
- Bake the meatballs until fully cooked, about 25–30 minutes, or until a meat thermometer reaches 160 F.
