Basil Kale Pesto & Parmesan Turkey Meatballs
A lightened-up version of cozy pasta and meatballs, this Basil Kale Pesto and Parmesan Turkey Meatballs is full of flavor, packs in vegetables and is a quick, easy weeknight dinner that the whole family will love!
Ingredients
For the Basil Kale Pesto:
- 2 cups loosely packed curly kale
- 2 cups loosely pack fresh basil
- 1/2 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1/2 lemon, juiced
- 1-2 garlic cloves
- 1/2 tsp black pepper
- salt, to taste
- extra virgin olive oil
- pasta of choice
For the Parmesan Turkey Meatballs:
- 1 lb ground turkey
- 1 tsp garlic powder
- 1 tsp onion powder
- 2/3 cup rice crumbs or bread crumb
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning
- 1/4 cup grated parmesan cheese
Instructions
- In a food processor, combine all ingredients for the Basil Kale Pesto. Process on high while streaming in oil (about ½ cup-1 cup) until desired consistency.
- Cook pasta according to directions. Add pesto sauce to the pasta when done cooking.
- In a large bowl, combine all ingredients for the parmesan turkey meatballs, being sure to not over mix.
- Coat hands in oil and roll into meatballs, setting aside on a plate.
- Heat a large, non-stick or cast iron skillet over medium heat for 5 mins. Add a thin layer of oil to the skillet and allow to heat for another 30 seconds.
- Add the meatballs to the skillet, being sure to not overcrowd, and sear on each side for 2 mins for a total of 8-10 minutes or until the meatballs are cooked through.
- Serve pasta and meatballs with shaved parmesan!