Pesto “Parmesan” Turkey Meatballs (Free of Dairy and Eggs!)

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Skewer and Bowls of Turkey Meatballs on Top of Pasta

These turkey meatballs? They are the real deal, folks! crispy outside, tender on the insideAnd delicious taste thanks for dairy free pesto And “parmesanPlus, they’re easy to make (just 9 Ingredients) and freezer friendly. Oh yesAll-around winner!

they are perfect for preparing food And suitable for our friends who are sensitive to dairy, gluten or eggs. put them in stockput them Pasta, or eat them yourself! Let us show you how it’s done!

Breadcrumbs, basil pesto, dairy-free Parmesan, onion, garlic, salt, oil, red pepper flakes and ground turkey

How to make Turkey Meatballs

These Italian-Inspired Pesto Meatballs Start Roasting Onion, Garlic, and Red Pepper Flakes, Cooking these ingredients instead of mixing them raw removes the “bite” of the onion and garlic, reduces the amount of water (yes the meatballs that hold together!), and distributes the pungency more evenly.

Roasting Onion, Garlic, and Red Pepper Flakes

We mix fried vegetables with ground turkey, Basil pestobreadcrumbs (we used gluten free panko, DIY Dairy-Free “Parmesan,” and salt. That’s right – so much flavor!

Mixing Ground Turkey with Basil Pesto and Other Seasonings

Breadcrumbs and “Parmesan” also dry out meatballs. little So they hold together but are still juicy inside.

Pesto Turkey Meatballs on a Plate Before Cooking

After we’ve rolled in the balls, we cook meatballs in a skillet so they get brown and crispy on the outside. We even tried baking them in the oven, but the stovetop method is much tastier!

Using metal tongs to flip turkey meatballs into skillet

We hope you enjoy these turkey meatballs! they are:

easy
herbie
Delicious
crispy outside
tender on the inside
& Very tasty!

They are also versatile and pair well with everything from soups to pastas, salads, and beyond! try them with us Creamy Tuscan White Bean and Kale Soup (1 Pot!), Spaghetti Squash Pasta with Basil Pesto, Rosemary Roasted Root Vegetable Panzanellaeither Easy 1-Pot Marinara Sauce Plus your favorite pasta.

More Recipes for Pesto Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker On Instagram. Cheers, friends!

Turkey Meatballs on Pasta Bowls with Marinara Sauce

preparation time 15 minutes

Cooking Time 20 minutes

total time 35 minutes

servings 6 (three meatball servings)

syllabus meddling

Meal Dairy-free, egg-free, gluten-free (optional), Italian-inspired

freezer friendly 1 month

keeps? 2-3 days

  • 2 Karachi olive or avocado oil ,Separate,
  • 3/4 cup very finely chopped white or yellow onion
  • 2 cloves garlic, minced
  • 1 spoon red pepper flakes
  • 1/2 cup dairy free basil pesto ,home make or store-bought – see note for brand recommendations)
  • 1/2 cup panko bread crumbs (gluten free as needed // We like Ian’s,
  • 1/4 cup Dairy-Free “Parmesan” Cheese (we recommend home make,
  • 1/4 spoon sea ​​salt
  • 1 pound ground turkey (or ground chicken)
  • Heat 1 tablespoon (15 ml) of oil in a tablespoon of oil large cast iron skillet over medium heat. Add onions and fry for 3-4 minutes until soft. Add garlic and red pepper flakes and fry until fragrant – about 1 minute. Transfer the onion mixture into a large bowl and allow it to cool slightly. Clean the pan and keep it aside for later.
  • Add pesto, panko breadcrumbs, dairy-free Parmesan cheese, and salt to bowl and mix. Add the turkey (or chicken) and use your hands to gently mix everything into an even mixture, being careful not to overwork the meat, which can cause it to toughen.

  • Shape the mixture into 18 (~1 1/2-inch) meatballs (adjust accordingly if changing to default number of servings) and place on a large plate.

  • Optional (to help give meatballs a more rounded shape): Cover and chill in freezer for 15 minutes or refrigerate for 30 minutes.

  • Heat 1 Tbsp (15 ml) oil in a skillet over medium heat. Once hot, add meatballs, working in batches if necessary, and cook, turning frequently, until firm, browned and crisp on all sides, and internal temperature is 165 degrees F (74 C) — about 10. -12 minutes to reach. Reduce heat as needed to prevent burning.

  • Leftover cooked and thawed meatballs can be stored in the refrigerator for 2-3 days or in the freezer for up to 1 month. Preheat in 375 degrees F (190 C) oven for 10 minutes or until thoroughly heated.

  • If you want to freeze before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then in a lightly oiled skillet over medium heat until browned on both sides. Cook straight from frozen and until internal temperature reaches 165 degrees Fahrenheit. 74c) – about 5-6 minutes per side.

*Store-Bought Dairy-Free Pestos We Tried and Enjoyed: Le Grand Garden Pesto and Trader Joe’s Vegan Kale, Cashew and Basil Pesto.
*adapted from eats spruce,
*Nutrition information is a rough estimate calculated with added ingredients like olive oil, Le Grand Garden pesto, Ian’s panko breadcrumbs, homemade dairy-free parmesan cheese, and no optional ingredients.

Serving: 1 (three meatball servings) Calories: 318 Carbohydrates: 6.3 Yes Protein: 22.3 Yes thick: 23.1 Yes Saturated fat: 3.9 Yes Polyunsaturated Fat: 3.5 Yes monounsaturated fat: 7.2 Yes Trans Fats: 0.12 Yes Cholesterol: 79 mg Sodium: 398 mg Potassium: 321 mg Fiber: 0.8 Yes Sugar: 1.4 Yes Vitamin A: 667 IU vitamin C: 10 mg Calcium: 47 mg Iron: 2.3 mg



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