Easy Pesto Turkey Meatballs Recipe | Low Carb Turkey Meatballs
This is an easy pesto turkey meatballs recipe. Made without breadcrumbs, this recipe for low carb turkey meatballs is a delicious healthy dinner idea that is gluten free and great for meal prep!
8oz / 220g ground turkey
3 garlic cloves, minced
2 tbsp basil, chopped
2 tbsp zucchini, shredded
2 tbsp mozzarella cheese, shredded
1 tsp green pesto
salt and pepper to taste
Recipe:
THE BEST PESTO MEATBALLS & CHEESE TORTELLINI |SIMPLY DELICIOUS | QUICK & EASY
This dish right here is a mouth full of flavor! I went to Pomodoro's Italian Restaurant and they had a Pesto Chicken Pasta, so of course, I had to make it myself, and make it my own. When I tell you, I was very pleased with the outcome, I mean it! If you don't believe me, try it out yourself!
Ingredients
1 lb Italian Seasoned Ground Turkey (or any ground meat of choice)
1 Egg
1/4 Cup Grated Parmesan Cheese
1/4 Cup Italian Bread Crumbs
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1 Tsp Parsley
Pinch of Salt & Pepper
1 6.5 oz Jar Pesto (I use Barilla)
1 Cup Heavy Whipping Cream
1 Cup Chicken Broth or Stock
20 oz package of fresh Buitoni Tortellini (I used Three Cheese)
Olive Oil
Add ground meat, egg, seasonings, breadcrumbs and parmesan cheese in a bowl and mix well. Scoop out enough meat to make small meatballs (should yield about 15). Add Olive Oil to heated skillet and cook meatballs, cooking 5 minutes on each side; cover and good 5 more minutes. Remove meatballs from skillet and wipe grease out. Add 1/2 the jar of Pesto to the skillet and pour in 1 cup of Heaving Whipping cream and stir, add remaining Pesto and 1 cup of Chicken Broth, stirring well. Place meatballs into sauce and spoon sauce of each meatball. Cover with a lid and simmer on low for 5 minutes. While your meat is simmering prepare your Tortellini. Add Olive Oil to a pot of water and bring to a boil. Once it's a rolling boil add tortellini and cook 7 minutes (as directed on package). Drain and serve. Enjoy this delicious, flavorful dish!
Turkey Pesto Meatballs | WW recipes | Easy Dinner Ideas
Hey friends, in this video I share how to make these flavorful, versatile Turkey Pesto Meatballs. These were an instant hit with my family and we make them really often and we serve them up in many ways! I'm happy to list off a few of our favorite ways to serve them at the end of the video and I can already think of a few other ways I'd like to feature them at dinner time! These How will you serve them??
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This recipe is adapted from WW.com.
Other recipes with pesto you might enjoy:
Tomato Pesto Grilled Cheese:
Easy Pesto Potato Salad:
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Turkey Pesto Meatball Sheet Pan Dinner with Bev Weidner | Mom Wins | Food Network
This sheet pan dinner does double duty! Meatballs and roasted veggies for the adults and spaghetti for the kids. ????
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There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey Pesto Meatball Sheet Pan Dinner
RECIPE COURTESY OF BEV WEIDNER
Level: Easy
Total: 1 hr
Active: 25 min
Yield: 4 servings (2 for the grown-ups, 2 smaller portions for the kids)
Ingredients:
1 pound ground turkey
2 heaping tablespoons store-bought pesto
Coarse salt
2 medium red bell peppers, seeded and diced
12 ounces broccoli florets (about 4 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Fresh basil, for garnish
1 lemon
Freshly grated Parmesan, for garnish
6 ounces thin spaghetti
Directions:
Preheat the oven to 375 degrees F.
Combine the ground turkey, pesto and a pinch of salt in a large mixing bowl. Using your fingers, form 1-inch meatballs. Place the meatballs on one side of a sheet pan and the bell peppers and broccoli florets on the other. Drizzle with the olive oil and a good pinch of salt. Roast until vegetables are tender and meatballs start to turn golden, about 30 minutes, then turn the oven to broil. Drizzle 1 or 2 tablespoons water over the broccoli, then put the sheet pan under the broiler until toasted, about 5 minutes.
For the parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan.
Now for the kids! In the meantime, boil the spaghetti in a pot of salted water until al dente. Reserve about 1/2 cup pasta water and drain the rest.
Toss the pasta with the pasta water, a tiny drizzle of olive oil and a small helping of meatballs and veggies. Garnish with cheese and serve!
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Turkey Pesto Meatball Sheet Pan Dinner with Bev Weidner | Mom Wins | Food Network
Orzo with Sausage and Meatballs with Bev Weidner | Mom Wins | Food Network
This one-pot meal with mini sausage meatballs and orzo is ready in just 35 minutes! (We love you for this #MomWins dinner, Bev!)
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There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orzo with Mini Sausage Meatballs and Kale
RECIPE COURTESY OF BEV WEIDNER
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 servings
Ingredients
Three 4-ounce mild Italian sausage links
2 1/2 cups chicken stock
1 cup orzo pasta
4 cups chopped kale
1 lemon
Coarse salt
Freshly grated Parmesan, for garnish
Parsley leaves, for garnish
Crusty bread, for serving
Directions
Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
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Orzo with Sausage and Meatballs with Bev Weidner | Mom Wins | Food Network