Description
Juicy baked turkey meatballs infused with basil pesto and simmered in a rich, tangy sun-dried tomato alfredo sauce. A perfect blend of Italian flavors.
Ingredients
Scale
- 1.5 lbs ground turkey
- 1/3 cup basil pesto
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
Instructions
- Preheat oven to 400F.
- Mix turkey, pesto, breadcrumbs, and some Parmesan; form into balls.
- Bake meatballs for 15-20 minutes until 165F internal.
- Melt butter in skillet, sauté garlic until golden.
- Stir in heavy cream and simmer; add Parmesan and sun-dried tomatoes.
- Toss baked meatballs into the sauce and simmer for 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American