Pesto Turkey Meatballs with Roasted Pepper Sauce
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A tangy-sweet sauce perfectly complements these flavorful Pesto Turkey Meatballs with Roasted Pepper Sauce. Made with basil pesto, Parmesan cheese and lean ground turkey, this appetizer is bursting with flavor that is sure to please the whole family. Under 300 calories per serving.
Total Time
1 Hour
Serving Size
32 Servings
MEATBALLS
1
(16-ounce) package JENNIE-O® Lean Ground Turkey
1/4
cup egg substitute or 1 egg, lightly beaten
1 1/2
cups panko breadcrumbs
1/2
cup grated onion
1/2
cup finely grated fresh Parmesan cheese
3
tablespoons basil pesto
2
cloves garlic, minced
salt and freshly ground pepper, if desired
RED PEPPER SAUCE
1 1/2
cups roasted red peppers, drained
1
tablespoon balsamic vinegar
1
teaspoon crushed red pepper flakes
1/2
teaspoon granulated sugar
1
clove garlic
1
Heat oven to 350°F.
2
Grease wire rack and place on baking tray.
3
To make the meatballs, in mixing bowl combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic and salt and pepper, if desired. Cover and refrigerate 10 minutes. Shape into 1 1/4-inch balls.
4
Place meatballs on prepared rack. Bake 35 minutes or until brown and cooked thoroughly. Always cook until well-done, 165°F as measured by a meat thermometer.
5
To make red pepper sauce, put red peppers, balsamic vinegar, red pepper flakes, sugar and garlic in a blender or processor. Blend or process until smooth. Pour into saucepan. Heat until warm.
6
Dip meatballs in red pepper sauce.
Calories
70
Protein
5g
Carbohydrates
7g
Fiber
0g
Sugars
1g
Fat
2.5g
Cholesterol
10mg
Sodium
190mg
Saturated Fat
0.5g
