{recipe} Ground Turkey Pesto Meatballs

These little bite size gems are so full of flavor, sometimes it is hard to stop.  They are super easy to make, using a handful of basic ingredients.  This a new family favorite making it into our dinner rotation, often.  I make a double batch - we eat half and I freeze the other half.  It is super convenient to have these on hand.

 GROUND TURKEY PESTO MEATBALLS:
Adapted from the Weelicious cookbook
* serves 4-6

2 lb ground turkey
1/3 cup pesto (store bought or homemade)
1/3 cup whole wheat bread crumbs
1/2 cup parmesan cheese, grated
1 tsp celtic sea salt
2 cups pasta sauce (always read your labels to avoid added sugar and other junk)

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F.  

In a large mixing bowl, combine the ground turkey, pesto, whole wheat bread crumbs, parmesan cheese, and celtic sea salt.  Using your clean hands combine all the ingredients completely.  

Pour the tomato or pasta sauce into a 9x9 inch baking pan.  Using about 1 1/2 tablespoon (I find a cookie scoop makes this task easier) per meatball, roll the meat mixture into a little ball.  Place the meatball on top of the tomato or pasta sauce.  Repeat this step until all the meat mixture have been transformed into little meatballs.

Cover the baking dish with foil and bake for 25-30 minutes, until the meatballs are cooked through.

Serve over whole wheat pasta, or brown rice.

Freezer friendly: These little bite-size meatballs, freeze beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.)  Instead of placing the already formed meatballs in the tomato or pasta sauce, placed them on the parchment lined baking sheet.  Freeze for 30 minutes.  Transfer the frozen meatballs to a labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.
Before using:  you have two options 1.) defrost the meatballs in the refrigerator overnight, and continue with the recipe as normal, 2.) Put the meatballs in the tomato or pasta sauce directly from the freezer and increase the cooking time by 5-10 minutes.