Saturday, July 24, 2010

Turkey Pesto Meatballs

**We used organic, ground turkey from New Frontiers. You could easily make this vegetarian or vegan using some faux-meat**

Savanna actually made these. She made homemade pesto too- we've yet to find any pre-made pesto that didn't have some sort of cheese in it. Her homemade pesto is awesome! I'll list both recipes below (The meatball recipe itself comes from a great whole foods site



2 cups packed fresh basil
3-4 tbs of walnuts
Sea salt to taste
2-3 cloves of garlic
Olive oil (enough to coat the other ingredients- you can add more as you process the ingredients depending on how chunky or smooth you like your pesto)

Blend well in a food processor.


(Serves 4-6)


1 1/2 lbs of ground turkey or vegan meat substitute
1/4 cup pesto (we added a bit more- made them a little greasy and they crisped up nicely in the oven)
1/4 cup bread crumbs
1 tsp of sea salt


2 cups of Marinara Sauce

1. Preheat oven to 350 degrees.
2. Place all the ingredients (except for the marinara sauce) in a bowl and using your hands, combine until everything is incorporated.
3. Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate.
4. Pour the marinara sauce into a 9 x 9 inch baking pan and top with the meatballs.
5. Cover the baking pan with foil and bake for 20 minutes.
6. Serve.

*Roll into balls and place on a cookie sheet and freeze. After 30 minutes place the par-frozen balls in a ziploc bag, label and freeze. When ready, defrost in fridge for 24 hours or put them straight in the oven with sauce increasing cooking time by 5 minutes.

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