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Submitted by:Jamie Groban
Portion size:Ìý1/3 lbs.Ìý
Recipe yields:4 servings

Why they submitted this recipe: Our family has enjoyed these for years! When the kids were little, they would eat just one or two for dinner. As they got older, they became a "go to" for: an easy snack/appetizer, dinner served with pasta, on rolls with more pesto & melted cheese for a hearty sandwich (after school or sports/exercise). This recipe is easy to make and inexpensive. We sometimes will make extras and keep them (uncooked) in the freezer. Also, a simple recipe for college students who are learning to cook for themselves and have limited time, money and kitchen utensils.

Ingredients

• 1 pound ground turkey
• 1/2 cup panko, or another plain, dry breadcrumb
• 1/4 cup basil pesto, homemade or store bought
• 2 garlic cloves, minced
• 2 tablespoons grated parmesan, plus more to serve
• 1 large egg

Directions

1. Heat your oven: To 450°F.
2. Coat a large sheet pan with oil, or line it with nonstick foil for easier cleanup.
3. Prepare the meatballs: Combine turkey, panko, pesto, garlic, parmesan, water, 1 teaspoon kosher salt, many grinds of black pepper, and the egg in a large bowl with a fork, mixing until just combined.
4. Coat your palms lightly with olive oil and use a heaped tablespoon or 1.5-tablespoon scoop to measure the meatballs, rolling them briefly in palms to smooth them, and space them out on the prepared sheet pan.
5. Roast meatballs: Transfer the tray to the oven and roast for 15 to 18 minutes, until meatballs are cooked through. For better color on top, transfer meatballs to your oven’s broiler for 3 to 4 minutes.
6. Serving ideas: with pasta, on rolls/buns with more pesto and melted cheese for a sandwich, with toothpicks for appetizers

Notes

Vegan? No
Vegetarian? No
Contains pork? No
Contains alcohol? No