Category Archives: meatballs

Turkey Pesto Meatballs

I took this amazing recipe from @theKitchn on Twitter.  I did not make the homemade tomato sauce on the recipe since I make big batches of my own marinara sauce to freeze.  I will one day do the whole recipe with the sauce listed.  My 6-year old son, my husband and I LOVE these meatballs.  I used store bought pesto and regular breadcrumbs, although I would use the panko next time (I thought I had some in my pantry).  I also shaped my meatballs larger since I served them over pasta for my family.  For the whole recipe please visit  http://www.thekitchn.com/summer-entertaining-recipe-turkey-pesto-meatballs-with-homemade-tomato-sauce-171844

1 pound ground turkey
1 cup panko breadcrumbs
1/3 cup pesto
1/3 cup grated Parmesan
2 eggs
Salt
Pepper

1. Preheat oven to 350F.  Mix the ground turkey, pesto, Parmesan, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until just combined.  Be careful not to over mix.  Wet your hands and form meatballs (about 1 inch) and place on non-stick baking sheets (or baking sheets sprayed with non-stick cooking spray).  Space meatballs evenly without crowding.

2.  Bake until browned on the bottom, about 10 minutes.  Turn using tongs and bake an additional 5-10 minutes or until browned on the other side.  Remove from oven and gently place in pot with simmering sauce.    Be sure meatballs simmer in sauce until cooked through, about 10-20 minutes. 

3.  Serve meatballs in sauce with toothpicks while warm. 

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Fieri’s Marinara Sauce

Amazing! I love the fresh basil in here. This recipe is taken from Guy Fieri’s cookbook “Food”.


3 tablespoons extra virgin olive oil
1 1/2 cups diced yellow onion
8 medium garlic cloves, crushed
Three 28-ounce cans fire-roasted diced tomatoes (Muir Glen is recommended)
1/4 cup shredded basil
1 tablespoon chopped oregano
Salt and freshly ground black pepper


1. In a medium saucepan, heat the olive oil over medium-low heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes. Simmer for 30 minutes.
2. Add the basil and oregano, and simmer for 30 minutes more to thoroughly marry the flavours.
3. Purée the mixture with a stick blender, food mill, or food processor. Add salt and pepper to taste. Freeze the extra sauce for the future.