Turkey Pesto Meatballs w/Roasted Bell Pepper Gravy
Category
Appetizers
Sub
Category
Gluten-Free
Servings
10 balls
Preptime
30 min.
Ingredients
1 lb ground turkey (lean)
2 c basil leaves
4T olive oil
1/4 c toasted pine nuts
1/3 c grated parmesan
4 tsp. minced garlic
2 tsp. salt
3/4 tsp. pepper
1/8 tsp. chile flakes
1/4 c red wine
2 lg. bell peppers, roasted and peeled, chopped
1 (15 oz.) can chopped tomatoes
1 small onion, chopped
Instructions
In food processor, combine basil, pine nuts, 2 tsp. garlic, parmesan, chile flakes, 1 tsp. salt,
pepper, chile flakes and 3T olive oil. Puree to pesto consistency.
In large bowl, combine ground turkey and 1/2 c pesto. Mix well to evenly distribute. Reserve
remaining pesto in tight lidded container in refrigerator for future use.
Form turkey mixture into 10 2-inch balls. Place meatballs on baking sheet lined with parchment
and Bake @ 375F 10 - 12 min. Turn off oven and allow to sit in residual oven heat 5 - 10 min.
Check to ensure center of ball is cooked through but should remain tender.
In medium sauce pot, heat 1T olive oil over medium heat. Add onion, 2 tsp. garlic, 1 tsp. salt, 1/4
tsp. pepper and canned tomatoes with liquid and sauté 5- 7 min. Add red wine and simmer 10
min. Remove from heat and add roasted bell peppers. Allow to cool and puree with stick blender
to smooth consistency. If desired, stir in 1T reserved pesto to sauce. Serve meatballs with Bell
Pepper Gravy.
Serving
Suggestions
Garnish with grated parmesan and chopped basil if desired.
Originally Submitted
5/17/2011
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