Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pesto Meatballs
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 596
- Total Fat
- 44 g
- Saturated Fat
- 14 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 133 mg
- Sodium
- 906 mg
Pesto does double duty in these yummy meatballs. Add some to the ground meat mixture, then simmer the meatballs in chicken broth and pesto for an extra herby kick.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 596
- Total Fat
- 44 g
- Saturated Fat
- 14 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 133 mg
- Sodium
- 906 mg
Ingredients
Directions
- In a bowl, mix the turkey with the breadcrumbs, 1/2 cup pesto, the milk and grated Parmesan; form into small balls.
- Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the meatballs until just browned, then add the chicken broth and remaining 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened.
