Weeknights can be overwhelming. Working late, activities for littles and of course the daunting chore of making dinner among other nightly duties. Shelly and I are always on a quest for dishes that don't compromise taste, but won't take forever. Here we give you a quick, simple meal solution that is also ideal for making ahead. Give these easy peasy lemon squeezy Turkey Parmesan Pesto Meatballs a whirl. The recipe is very flexible, so feel free to sub or add any veggies that you choose. You also have the luxury of freezing these guys for super lazy days. Pair with pasta or a mixed green salad and you're all set. They are also pretty stellar with marinara sauce on a short roll. We hope that you enjoy!
1 lb ground turkey (I used thigh)
1/4 cup carrots, diced
1/4 cup red bell pepper, diced
2-3 tbls pesto (or more depending on preference)
1/4 cup fresh grated parmesan cheese (again, more or less based on preference)
Preheat oven to 375. Very lightly oil a sheet pan or baking dish with olive oil. I like to line my tray with foil for stress free cleanup.
Combine all ingredients and lightly stir/mix until well incorporated. Here add a generous sprinkle of salt and pepper (about a 3/4 tsp salt and 1/2 tsp pepper).
Roll into meatballs of your desired size and place on a tray for baking. Pop'em in the oven for about 20 minutes, or until done.
Important: Do not dispose of the pan drippings! They go great on pasta and can also add nice flavor to a vinaigrette if you choose to make a salad.
**Note: Since these are turkey, 20 minutes should suffice, however, if you make relatively large meatballs, this may increase the cooking time.