I love meatballs. I don’t make them very often, but when I do, I usually make a lot and freeze some. They’re great for a quick dinner--whether served over pasta or in a sandwich. I even buy vegetarian frozen meatballs if I have an emergency meatball craving--which I often do. Those are great in a pinch!Have you guys ever had emergency meatball cravings? Or is it just me…and weirdly, it happens a lot. This week, I was feeling like turkey, pesto and parmesan would make magical meatballs. Yes, I said magical. Meatballs are magical, ok? Don’t argue with me.
A while back, I made some burgers with these same ingredients. They’re definitely a nice change of pace! Sometimes, you just don’t feel like having beef, you know? The flavors of the turkey, pesto and the parmesan just all go together so well. Put them together in meatball form and you’ve got a great start to dinner. Have them with pasta and your favorite sauce, or in a meatball sub with that same sauce and some provolone cheese. Yeah, baby.
These are very simple to make. I usually like to make the meatballs and simmer them in my favorite sauce. That’s the recipe I always use, and it’s fantastic every single time. I was a bit short on time for these, so I sautéed them in a pan first. Also very simple--just drop your meatballs in a lightly oiled pan, and brown on all sides. Check one for doneness, and when they’re all set, plop them in your simmering sauce and you’re ready to go. They’re also mild, so kids like them--they have a nice cheesiness from the fresh grated parmesan. Kids love parmesan and noodles!
If you’re not feeling meatbally, try the burgers that I linked to above. Burger/grilling season is nearly upon us and if your grill is like ours, it’s feeling very unappreciated after the long winter.
Turkey Pesto Parmesan Meatballs
1 1/2 pounds ground turkey (approx.)
1 cup fresh grated parmesan cheese
1/2 cup pesto
1/2 teaspoon garlic powder
1/2 cup breadcrumbs
1/2-3/4 tsp salt
Mix all ingredients together in a bowl. Form into meatballs and set aside.
I usually like to simmer meatballs in sauce. Just drop them in the pot of sauce and simmer for a couple of hours. This makes extremely tender and juicy meatballs. Don't stir them for the first 30 minutes after adding them to the sauce. Instead, take a wooden spoon and gently push them under the sauce. This helps them set up, then you can stir occasionally. If you make them too big, they can take up to 3 hours to cook through. I tend to make mine on the small side so they cook faster.
If you'd rather, you can brown them in a pan on all sides, then drop the into the sauce to simmer for about 10 minutes.