tuscan turkey meatballs

Is it too soon for me to use the phrase “the best”?

tuscan turkey meatballs | TetaLizza.com

Because these are THEEE BEST turkey meatballs I’ve ever tasted.

tuscan turkey meatballs | TetaLizza.com

See what I did there…I left it open to the possibility that there could (maybe) possibly (probably not) be a better turkey meatball recipe to top this one. I’m open to it but until then…these be them!

tuscan turkey meatballs | TetaLizza.com

I attribute the yumminess of these meatballs to two things – (1) the savory and sweet addition of sun-dried tomato pesto, and (2) NOT over mixing the ingredients. Of course, all the other ingredients helped and did their part but over mixing leads to tough and chewy meatballs my friends. Just don’t do it.

tuscan turkey meatballs | TetaLizza.com

I usually double-up the recipe below as leftovers are always a blessing in any house! As you see in the photos, I used these meatballs to make a hot and filling meatball sandwich but they would work just as well on top of your favorite pasta or just as they are as an appetizer or meal.

tuscan turkey meatballs | TetaLizza.com

Do you use a scoop or roll your meatballs by hand? I’ve tried a scoop but have found that forming them by hand is just as quick (if not quicker), leaves one less gadget to wash and adds that very special extra ingredient….love. 🙂

tuscan turkey meatballs
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 pkg (454g) ground turkey
  2. 1 egg
  3. 2 tbsp sun-dried tomato pesto, plus extra for drizzling if desired (I used Paese Mio Red Pesto)
  4. 2 garlic cloves, minced
  5. 2 tbsp fresh parsley, chopped
  6. 1/2 cup panko breadcrumbs
  7. 1/2 cup grated Parmesan cheese
  8. 2 tbsp olive oil
  9. 4 Italian/bakery buns (optional)
  10. 8 slices of Provolone cheese (optional)
Instructions
  1. Preheat oven to 350F. Lightly oil or spray a baking dish.
  2. Mix ground turkey, egg, pesto, garlic, parsley, breadcrumbs and Parmesan cheese until just combined. Do not over mix.
  3. Using a 2 tbsp sized cookie scoop (or your hands), create 20-24 meatballs and evenly space out inside baking dish.
  4. Bake for 15 minutes. Then set your broiler to low and finish meatballs for another 2-5 minutes, until golden brown.
  5. OPTIONAL: Serve 4-5 meatballs inside a fresh bakery bun on a bed of Provolone cheese, drizzled with a bit more of the sun-dried tomato pesto. Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted. Garnish with parsley.
Notes
  1. Not sure where to find sun-dried tomato pesto? Check in the grocery aisle where the pasta sauce is, or in the cooler where fresh pasta is stored at your local grocer.
Adapted from Mom on Timeout
Adapted from Mom on Timeout
TETA LIZZA'S KITCHEN http://tetalizza.com/

7 thoughts on “tuscan turkey meatballs

  1. Glenda says:

    Another amazing idea! I always use ground turkey for burgers because I prefer it to beef and; I assume it’s healthier.
    Sun-dried tomato pesto would be a great addition. I wonder what basil pesto would taste like? Thanks again, Glenda

    • Liz @ Teta Lizza’s Kitchen says:

      Hi Glenda! I too have leaned towards swapping ground turkey for beef recently when I can or so dare! I think that traditional (basil) pesto would work in a pinch, equally well. The sun-dried tomato does lend a unique sweetness to the recipe but I might try your suggestion next time out of curiosity. Thanks for your comment! – Liz

  2. Sammie says:

    Lurve meatballs & these look very fine indeed. Genius using pesto in the mix. I prefer turkey meat in meatballs although it’s not always easy to get hold of. Will definitely be making these as soon as possible. Great recipe, fab photos and love your writing style – I bet these ARE the best meatballs xo. Sammie http://www.feastingisfun.com

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