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
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.
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.