Featured in the August 2015 edition of 'In The Loop' Magazine
Step 1: Meatballs
Ingredients:
- 1 pound Ground turkey breast
- 2 ½ tbsp. Basil pesto, jarred or homemade
- ⅓ cup Parmigiano Reggiano
- ¼ cup Flat leaf parsley, roughly chopped
- ½ cup Panko or breadcrumbs
- 1 Egg, beaten
- Zest of one small lemon
- Freshly ground black, to taste
Directions:
- Preheat oven to 425℉.
- Use a baking sheet covered with foil, then lightly coat with nonstick cooking spray.
- Hand mix all ingredients in a large bowl, taking care not to overwork the meat.
- Form meatballs slightly larger than a walnut, approximately 2 tablespoons each.
- Place meatballs on a baking sheet and bake for 18 minutes.
- Rotate each meatball and bake for an additional 10 minutes or until cooked all the way through.
Optional: You can fry meatballs on a stovetop by adding about 2 tablespoons of olive oil to a frying pan and frying over medium-high heat until golden-brown. Make sure to not overcrowd the pan as to prevent meatballs from sticking together.
Step 2: Basil Pesto
Ingredients:
- 2 cloves Garlic
- 2 ½ cups Basil leaves
- ⅓ cup Pine nuts
- 4 tbsp. Grated parmesan
- ½ cup Extra virgin olive oil
- Directions:
- Mix all ingredients in a food processor until it achieves a paste-like consistency.
- Add salt as needed for flavor.
- Refrigerate in a sterilized jar coated with olive oil.