Ingredients
- 1 lb ground turkey
- 6 tablespoons pesto
- 1 egg
- 2 cloves garlic grated or finely chopped
- 1 tablespoon Worcestershire
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup unseasoned breadcrumbs
- 1/4 cup grated parmesan or romano cheese
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 370 degrees.
- In a medium bowl mix together ground turkey, pesto, egg, garlic, worcestershire, onion powder, salt, pepper, breadcrumbs, and grated cheese.
- Roll into 18 meatballs and place onto a baking sheet coated with cooking spray. I lined the sheet with foil to help with cleanup.
- Bake for 15 minutes.
- As the meatballs bake spread 1/2 cup of marinara sauce onto the bottom of a 9 x13 baking dish.
- Place the cooked meatballs on top of the sauce and pour the rest of the sauce over top.
- Sprinkle mozzarella cheese on the meatballs, cover with foil, and bake for 15 - 20 minutes or until sauce is bubbly.
- Serve hot.
Notes
Make-ahead instructions
These meatballs can be made completely ahead of time and stored in the refrigerator up to 5 days and freezer up to 3 months.
Nutrition
Serving: 3g | Calories: 351kcal | Carbohydrates: 8g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Fiber: 1g | Sugar: 2g