Last night a miracle occurred at our house.  Every single person in my house ate the same exact thing for dinner.  No one complained.  No one whined.  No dishes were strewn by an unruly toddler.  It was the best night EVER!

This a staple meal in our house.  William requests these meatballs every few days, we eat them a lot.  They are really easy to make, relatively healthy and they make a ton, so you get two dinners for the price of one!  I sometimes make my own sauce which I will also include the recipe for, but have used a bottled sauce in a pinch.  We usually eat one batch over spaghetti and use the other half for meatballs sandwiches.  I use turkey breast but have also used ground chicken and they are delicious as well.

2 pounds ground turkey breast
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup pesto sauce
1/3 cup grated Parmesan cheese
2 eggs whites

Mix everything in a bowl and combine well.  Roll mixtures into balls.  I use an ice cream scoop to make them all the same size.  I put them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray.

Bake the meatballs at 375 degrees for about 20-25 minutes.

In the meantime, I start on the sauce.

2 onions diced
2 carrots chopped
2 Tablespoons tomato paste
2 garlic gloves minced
2 – 28 ounce cans of crushed tomatoes (I use San Marzano tomatoes)
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper

Saute the onions and carrots until tender, about 10 minutes over medium heat.

Add the tomato paste, bay leaves, garlic, salt and pepper.  Cook for 1-2 minutes.

Add the tomatoes and let simmer over low heat for about an hour.  The sauce should thicken a bit.

Add the meatballs back in to heat through and serve.

These are so good.  Make these and share them with your family.  Hopefully they will become a staple in your house too.

Turkey Pesto Meatballs
 
Ingredients
  • 2 pounds ground turkey breast
  • 1½ cups bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ cup pesto sauce
  • ⅓ cup grated Parmesan cheese
  • 2 eggs whites
  • Sauce:
  • 2 onions diced
  • 2 carrots chopped
  • 2 Tablespoons tomato paste
  • 2 garlic gloves minced
  • 2 – 28 ounce cans of crushed tomatoes (I use San Marzano tomatoes)
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Mix everything in a bowl and combine well. Roll mixtures into balls. I use an ice cream scoop to make them all the same size. I put them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray.
  2. Bake the meatballs at 375 degrees for about 20-25 minutes.
  3. Saute the onions and carrots until tender, about 10 minutes over medium heat.
  4. Add the tomato paste, bay leaves, garlic, salt and pepper. Cook for 1-2 minutes.
  5. Add the tomatoes and let simmer over low heat for about an hour. The sauce should thicken a bit.
  6. Add the meatballs back in to heat through and serve.