Adding pesto gives these meatballs a big boost of flavor. Will you have them on pasta or on a sub roll?
Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Spray foil with vegetable oil spray.
In large bowl, combine turkey, pesto, panko, salt, and pepper. Use your hands to gently mix until well combined.
Lightly wet your hands. Use your wet hands to roll turkey mixture into 16 meatballs. Arrange meatballs evenly on baking sheet. Wash your hands
Place baking sheet in oven and bake until meatballs are just beginning to brown, about 15 minutes.
While meatballs bake, add oil to Dutch oven. Heat over medium heat for 1 minute (oil should be hot but not smoking). Stir in garlic with wooden spoon and cook for 30 seconds. Stir in tomatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
Use oven mitts to remove baking sheet with meatballs from oven (ask an adult for help). Place baking sheet on cooling rack.
For a new spin on meatballs, add basil pesto for big flavor. The pesto replaces the minced herbs, minced garlic, and grated cheese in standard meatball recipes. Buy pesto from the refrigerated section of the supermarket—it has a fresher flavor than the jarred pesto sold in the grocery aisles.
Follow the steps on the next two slides when you need to mince garlic cloves for a recipe.
Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them. (You can also use a garlic press to both peel and mince garlic—so easy.)