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Turkey Meatballs with Pesto

Ground turkey kept juicy with a milk-soaked panade and baked or pan-steamed, then tossed with a bright pesto loosened just enough to coat.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey 93% lean
  • 1/2 cup fresh breadcrumbs
  • 1/3 cup milk
  • 1 large egg
  • 1/3 cup grated Parmesan
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
To finish
  • 1/3 cup pesto
  • 1-2 tbsp warm water or milk to loosen
  • lemon a squeeze

Equipment

  • Sheet pan or skillet
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Stir the breadcrumbs into the milk and let sit 2 minutes.
  2. Add the turkey, egg, Parmesan, salt, pepper, garlic powder, and olive oil. Fold with a fork until just combined.
  3. Form into 1.5-inch balls with lightly oiled hands.
  4. Oven: 425°F on a lightly oiled sheet pan, 12 to 14 minutes to 165°F, broiling the last 2 for colour. Skillet: brown in 1 tbsp oil 4 to 5 minutes, add 2 tbsp water, cover, and cook 4 to 6 minutes.
  5. Loosen the pesto with the warm water and toss with the meatballs off the heat. Finish with lemon.

Notes

93% lean, not 99%: some fat is what keeps turkey meatballs from drying.
Don't overmix — fold just until combined or they turn dense.
Keep pesto green: toss off the heat; direct heat dulls the colour and can turn it bitter.