Description
Delicious turkey pesto meatballs baked to perfection and smothered in a creamy sun-dried tomato Alfredo sauce. These juicy meatballs bring together the flavors of basil pesto, garlic, and Parmesan, making them an ideal main dish served over your favorite pasta for a comforting and flavorful meal.
Ingredients
Scale
Meatballs:
- 2 pounds lean ground turkey
- 3/4 cup breadcrumbs (or almond meal)
- 1 large egg
- 1/4 cup basil pesto
- 1/4 cup chopped parsley
- 4 cloves garlic (crushed or minced)
- 2 heaping teaspoons sweet paprika
- 1/4 teaspoon ground black pepper
- 2 teaspoons salt
Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 1/4 cup pureed sun-dried tomatoes
- 1 ½ cups heavy cooking cream (35% fat)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Meatballs: In a large bowl, combine the ground turkey, breadcrumbs or almond meal, egg, basil pesto, chopped parsley, crushed garlic, sweet paprika, black pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 18-20 meatballs approximately 2 inches across each.
- Bake Meatballs: Arrange the meatballs evenly on the prepared baking sheet. Lightly spray them with cooking oil to promote browning. Bake in the preheated oven for 20-25 minutes or until the meatballs are golden brown on the outside and cooked through inside.
- Make Sauce: While the meatballs are baking, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and pureed sun-dried tomatoes, cooking until the garlic becomes fragrant, about 1 minute.
- Simmer Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 2 minutes to meld the flavors. Season with salt and pepper to taste.
- Add Cheese: Stir in the freshly grated Parmesan cheese and cook until it melts completely, creating a smooth, creamy sauce.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce. Cook together for about 2 minutes, stirring gently, until the sauce thickens slightly and coats the meatballs well.
- Garnish and Serve: Sprinkle fresh parsley over the meatballs for a burst of color and flavor. Serve immediately over your favorite cooked pasta for a complete meal.
- Enjoy: Dig in and enjoy this comforting, flavorful dish that balances lean protein with a rich, creamy sauce.
Notes
- Juicy baked turkey meatballs with rich pesto flavor, smothered in a creamy sun-dried tomato Alfredo sauce.
- Perfect atop your favorite pasta for a hearty, delicious meal.
- You can substitute breadcrumbs with almond meal for a gluten-free option.
- Adjust salt levels according to your dietary needs.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 512 kcal
- Sugar: 3 g
- Sodium: 505 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 88 mg
