Pesto and Parmigiano Reggiano Turkey Meatballs

Featured in the August 2015 edition of 'In The Loop' Magazine

Step 1: Meatballs

Ingredients:

1. 1 pound Ground turkey breast

2. 2 ½ tbsp. Basil pesto, jarred or homemade

3. ⅓ cup Parmigiano Reggiano

4. ¼ cup Flat leaf parsley, roughly chopped

5. ½ cup Panko or breadcrumbs

6. 1 Egg, beaten

7. Zest of one small lemon

8. Freshly ground black, to taste

Directions:

1. Preheat oven to 425℉.

2. Use a baking sheet covered with foil, then lightly coat with nonstick cooking spray.

3. Hand mix all ingredients in a large bowl, taking care not to overwork the meat.

4. Form meatballs slightly larger than a walnut, approximately 2 tablespoons each.

5. Place meatballs on a baking sheet and bake for 18 minutes.

6. Rotate each meatball and bake for an additional 10 minutes or until cooked all the way through.

Optional: You can fry meatballs on a stovetop by adding about 2 tablespoons of olive oil to a frying pan and frying over medium-high heat until golden-brown. Make sure to not overcrowd the pan as to prevent meatballs from sticking together.

Step 2: Basil Pesto

Ingredients:

1. 2 cloves Garlic

2. 2 ½ cups Basil leaves

3. ⅓ cup Pine nuts

4. 4 tbsp. Grated parmesan

5. ½ cup Extra virgin olive oil

6. Directions:

7. Mix all ingredients in a food processor until it achieves a paste-like consistency.

8. Add salt as needed for flavor.

9. Refrigerate in a sterilized jar coated with olive oil.