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Turkey Pesto Meatballs
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| 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 | 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.
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