how to cook Turkey-Pork Meatballs w/ Spinach Pesto
Serves: 4
Time: 40 minutes (10
minutes prep time, 30 minutes cook time)
Who needs spaghetti when your meatballs are as good as this
recipe? Mixing both ground pork and turkey ensures a really juicy, moist bite
that’s seasoned with red onion, garlic, lemon, and fresh parsley. The pesto is
also a hybrid with both spinach and basil leaves mixed with pine nuts, garlic,
olive oil, and lemon juice. Serve pesto on top of meatballs, or if you want to
control how much you get per bite, serve as a dipping sauce.
Ingredients:
Meatballs
9 ounces
ground pork
10 ½ ounces ground
turkey
1 diced red onion
2 garlic cloves Zest of
one lemon
¼cup fresh parsley Salt and pepper to taste
Pesto
2 cups
spinach leaves
½cup
pine nuts
¼ cup basil leaves
3 tablespoons olive oil
2 minced garlic cloves
1 tablespoon lemon juice
Salt and pepper to taste
Directions:
1.Preheat your oven to 375-degrees.
2.Mix
ingredients from the first list in a bowl until combined.
3.With
your hands, form 16 equal-sized meatballs.
4.Line a
cookie sheet with parchment paper, and line up meatballs.
5.Bake in
the oven for 15 minutes.
6.When 15
minutes have passed, carefully drain excess juice and flip the meatballs over.
7.Return to the oven for
another 15 minutes until they’ve browned and reached 165-degrees.
8.While the meatballs
bake, make your pesto by pulsing all the “pesto” ingredients in a food
processor.
9.If the texture is too chunky, add another
drizzle of olive oil.
10.Store in the fridge until the meatballs are
cooked.
11.When you’re ready to serve, spoon pesto over
meatballs.
Nutritional Info (4
meatballs w/ pesto):
Total
calories: 498
Protein: 28
Carbs: 5
Fat: 42
Fiber: 1.5