recipe

Adding pesto gives these meatballs a big boost of flavor. Will you have them on pasta or on a sub roll?

safety
  • Uses the oven
  • Uses the stovetop
  • Uses a knife
difficulty
  • Advanced
time
  • 55 minutes
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

Vegetable oil spray
1 pound
93 percent lean ground turkey
¾ cup
pesto
½ cup
panko bread crumbs
¼ teaspoon
salt
¼ teaspoon
pepper
1 tablespoon
extra-virgin olive oil
2
garlic cloves, peeled and minced
1
(28-ounce) can crushed tomatoes, opened

Gather Cooking Equipment

Rimmed baking sheet
Aluminum foil
Large bowl
1-tablespoon measuring spoon
Dutch oven
Wooden spoon
Oven mitts
Cooling rack
Tongs
Instant-read thermometer
1
 
Vegetable oil spray

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.

 
2
 
1 pound
93 percent lean ground turkey
¾ cup
pesto
½ cup
panko breadcrumbs
¼ teaspoon
salt
¼ teaspoon
pepper

In large bowl, combine turkey, pesto, panko, salt, and pepper. Use your hands to gently mix until well combined.

 
3
 

Lightly wet your hands. Use your wet hands to roll turkey mixture into 16 meatballs. Arrange meatballs evenly on baking sheet. Wash your hands

Measure out 2 tablespoons turkey mixture. Use wet hands (mixture will be sticky) to gently roll turkey mixture into ball. Place meatball on baking sheet lined with greased foil.

 
4
 

Place baking sheet in oven and bake until meatballs are just beginning to brown, about 15 minutes.

 
5
 
1 tablespoon
extra-virgin olive oil
2
garlic cloves, peeled and minced
1
(28-ounce) can crushed tomatoes, opened

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.

 
6
 

Use oven mitts to remove baking sheet with meatballs from oven (ask an adult for help). Place baking sheet on cooling rack.

 
7
 

Use tongs to carefully transfer meatballs to sauce in Dutch oven. Cook, gently stirring occasionally, until meatballs are cooked through and register 165 degrees on instant-read thermometer, about 5 minutes. Turn off heat. Serve.