Why is it that whenever I travel it never fails that I’m going to be behind on laundry for like 2 weeks (I’ll be honest, that seems to be the average). Unpacking isn’t the problem, neither is sorting or washing the laundry. I can’t for the life of me get down a fold/put away system.
My short attention span gets the best of me and I walk away from it only to find 3 laundry baskets of clothes begging to be folded. Naturally that flows over into the next weeks laundry so we start all over again. It’s a vicious cycle people, and I just can’t help it. Lie to me and tell me this happens to you too?
Moving on…remember that fabulous pesto sauce I shared with you on Monday? Well here’s the perfect excuse for you to make some! Today we’re putting it IN our meatballs.
These meatballs are a far cry above the usual meatball (we can thank the pesto for that!) but don’t take much work beyond the usual meatball. You can serve them with pasta, eat them on their own, or even make them into a pesto meatball sub. Lots of options here friends.
One note about the prep of these meatballs. I baked them on a metal rack over a cookie sheet. I’ve found that they cook a little better and get a nice crisp outside when I use that method. If you don’t have one or don’t want to go through the hassle, feel free to skip it.
- 1 pound ground turkey breast
- ¾ cup panko bread crumbs
- ⅓ cup pesto sauce
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh minced parsley
- 1 large egg, slightly beaten
- Salt & pepper
- Preheat oven to 375. Like a rimmed baking sheet with foil. Place a metal rack over the foil lined pan and spray lightly with cooking spray.
- In a medium bowl combine all ingredients. Mix until thoroughly combined. Roll turkey mixture into even sized balls. Place meatballs onto prepared rack spacing 1 inch apart.
- Bake for 35-45 min or until golden brown and cooked through