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• EST 2008 •

Jennie’s Kitchen at Home

OUR FAVORITE RECIPES FROM THE KITCHEN

Creamy Pesto Turkey Meatballs

Updated: Jun 18


The meatball recipe we use here is so versatile…it can easily be changed up by swapping out one ingredient for another (make the meatballs BBQ instead of pesto by swapping BBQ sauce for pesto). Here we make turkey meatball flavor bombs and serve them with thin spaghetti and a decadent pesto cream sauce. So, so good…something the whole family will love. Serve this with some crusty bread to soak up all the yummy sauce.


Serves 4 generously

Ingredients

  • 1 lb Rummo Spaghettini

  • 1 1/2 lbs white meat ground turkey

  • 1 egg

  • 1/4 cup gluten free panko (or regular)

  • pinch of salt

  • pinch of white pepper

  • 1 cup of basil pesto (make it yourself or get it from Costco!)

  • 6 tbsp salted butter

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • pinch of red chili flakes

  • 6 large cloves garlic, minced

  • 1/2 cup dry white wine

  • 1 1/2 c. heavy cream

  • 1 c. grated Parmesan

  • small fresh basil leaves, for garnish, if desired

How to Make It


Make the Meatballs

  • Preheat oven to 350°. Line a baking sheet with parchment.

  • In a medium size bowl, combine the turkey, egg, panko, pinch of salt, pinch of white pepper and 1 tbsp pesto. Stir well, but gently to combine.

  • Form medium size meatballs and place an inch apart or so on the baking sheet. bake at 350° for about 14 minutes, until firm to the touch. When finished, set aside.

  • Fill a stock pot with water and add 2 tbsp salt. Set to boil for your pasta. When water boils, add pasta and cook until al dente. It should take about 8-9 min.


Make the Sauce

  • In a large dutch oven or your biggest skillet, (or this super cute Le Creuset Braiser) add the 2 tbsp of olive oil and 1 sick of butter. When butter melts and begins to foam, add garlic, dried basil, dried oregano and a pinch of red chili flakes. Stir for about 1 min.

  • Add white wine and let it reduce by about 1/4, stirring often, about 5 min.

  • Add heavy cream and 2 tbsp of shredded parmesan. Stir constantly while sauce heats

  • Add all but a couple tablespoons of the pesto and stir.

  • Add cooked meatballs to the sauce.

  • Stir gently, lower heat, cover snd simmer for 5 min to let all the flavors come together.

  • Drain pasta (don't rinse) and toss with meatballs and sauce. Nestle meatballs in pasta and dab with a little of the remaining pesto for color.

  • Serve immediately with Parmesan, extra pesto and red chili flakes if desired.

TIP: I recommend investing in this perfect cast iron braiser! Locks in flavor and lasts for years! Can use it for many recipes. Click here to view on Amazon.


Bon Appétit, Enjoy, Provecho!

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