Baked Sun-Dried Tomato Turkey Meatballs
Baked Sun-Dried Tomato Turkey Meatballs are made with lean ground turkey, rich and savory sun-dried tomatoes, herby pesto, and Parmesan cheese — the perfect addition to pasta night!
Equipment
- Mixing bowl
- baking sheet
Ingredients
- 2 pounds ground turkey 93% lean
- 2 eggs beaten
- 1/4 cup oil-packed sun-dried tomatoes chopped
- 3 garlic cloves minced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons prepared pesto
- 1/2 cup breadcrumbs panko or Italian style work well
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Combine all of the ingredients in a large mixing bowl and gently mix until completely combined. Grab a portion of the meatball mixture and roll it around in your hands to form a 2.5"-3" ball, then place it on the baking sheet. Continue until all the meatballs are formed.
- Bake the meatballs for 20 minutes, or until a meat thermometer reaches an internal temperature of 165°. Enjoy with your favorite pasta and sauce!
Notes
- The recipe serves approximately "6" people. It makes 20 large, 2.5-3-inch meatballs.
- Ground turkey that is more than 93% lean may create dry meatballs, so I recommend 93%.
- If you like spice, crushed chili peppers are a great addition!
- Once cooled, store the meatballs in an air-tight container in the fridge and use within 4 days.
- They can be frozen in freezer-safe containers or freezer bags. For the best quality, use within 2 months.
Tried this recipe?Let us know how it was!