Turkey

Turkey & Bacon Meatballs with Pesto

This is a pasta dish that we all just love

Flavorful meatballs, pesto, fresh herbs, I mean we are talking delicious

The original version of this was from a Martha Stewart recipe that we have adapted over the years and has become a family favorite

I love to cook with ground turkey as it takes on a lot of flavor and stays moist but feel free to substitute the ground meat of your choice

We are starting with 3 pounds

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Next we will be using 6 slices of bacon diced up along with 5 garlic cloves chopped very fine

Add these to the ground meat

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Next we will need 2 large eggs, 1 cup of bread crumb, 5 fresh sage leaves, 1 large tablespoon of fresh parsley, the zest of one lemon and 1 teaspoon each of kosher salt and ground black pepper

The lemon zest and fresh herbs will add a nice contrast to the richness of the bacon

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Give the fresh herbs a nice chop

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Whisk the eggs and add them to the meat

I whisk the eggs first to make the mixing process easier

Add the rest of the ingredients

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Preheat your oven to 350 F

Using your hands gently fold all the ingredients together (you can add more breadcrumbs if needed to help bind the mixture)

I learned this little trick from my Father in Law (yes….I am looking for points here)

Use a 1/4 cup measure to scoop out the meat to keep them an even size

 Change the size of the cup depending on how big or small you want your meatballs to be (great idea)

Line a sheet pan with parchment and scoop out the meat, then come back and roll them

I was able to get 24 meatballs here

Place the meatballs in the oven and cook for 25-30 minutes or until they are lightly browned and firm

While they are in oven cook 1 pound of your favorite pasta according to it’s directions

We used Linguine

Once the meatballs are done, remove them from the oven and let them rest 10 minutes before serving

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We are going to serve this with our Basil Pesto, 8 ounces of cubed fresh mozzarella, steamed edamame and crushed red pepper to taste

The original recipe called for Fava beans but we prefer edamame which are milder but still add a great texture

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Time to dig in!

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Enjoy!!!

Simply Sundays! ~ Turkey & Bacon Meatballs with Pesto

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

3 pounds of ground turkey

6 slices of bacon

5 garlic cloves

5 fresh sage leaves

1 tablespoons of fresh parsley

2 eggs

1 cup of bread crumbs

1 teaspoon each of kosher salt and ground black pepper

Basil Pesto (to taste)

8 ounces of cubed fresh mozzarella

edamame (to taste)

crushed red pepper (to taste)

1 pound of pasta cooked and drained

Directions

Add  6 slices of bacon diced up along with 5 garlic cloves chopped very fine to 3 pounds of ground turkey

Next add in 2 large eggs (whisked), 1 cup of bread crumb, 5 fresh sage leaves (chopped), 1 large tablespoon of fresh parsley(chopped), the zest of one lemon and 1 teaspoon each of kosher salt and ground black pepper

Preheat your oven to 350 F.  Using your hands gently fold all the ingredients together (you can add more breadcrumbs if needed to help bind the mixture).  Using a 1/4 cup measure, scoop out the meat onto a parchment lined sheet pan.  Then come back and roll them

Place the meatballs in the oven and cook for 25-30 minutes or until they are lightly browned and firm.  While they are in oven cook 1 pound of your favorite pasta according to it’s directions.  Drain and set aside.  Once the meatballs are done, remove them from the oven and let them rest 10 minutes

Serve with Basil Pesto, 8 ounces of cubed fresh mozzarella, steamed edamame and crushed red pepper to taste

Tools used to make this recipe

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

8″ Hermosa Bamboo Cutting Board by Simply Bamboo

© Simply Sundays 2016
All rights reserved

2 comments on “Turkey & Bacon Meatballs with Pesto

  1. This just got added to my holiday table!

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