TURKEY PESTO MEATBALLS RECIPES

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GIANT TURKEY MEATBALL PARMESAN - SKINNYTASTE



Giant Turkey Meatball Parmesan - Skinnytaste image

This Giant Turkey Meatball isn't your regular meatball, is HUGE, baked in the oven similar to how you would make a meatloaf, then topped with marinara and melted cheese – I'm OBSESSED!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 11

1 lb 93% lean ground turkey
1/3 cup seasoned breadcrumbs (Can substitute gluten-free breadcrumbs)
3 tbsp grated pecorino romano cheese
1 large egg
1 clove crushed garlic
2 tsp tomato paste
1 tbsp fresh minced parsley
1/2 teaspoon kosher salt
1/3 cup Delallo Pomodoro Fresco Marinara
1 oz 1/4 cup shredded mozzarella cheese
grated parmesan (optional for topping)

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, tomato paste, parsley and salt and gently mix to combine. Form into an oval loaf using your hands, slightly flattened at the top on a nonstick baking sheet. Bake uncovered 50 to 55 minutes, or until it's cooked in the center and the internal temperature of 160 °F with a thermometer. Remove from oven, top with marinara and cheese and bake 3 to 5 minutes until the sauce is hot and the cheese is melted.
  • Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.

Nutrition Facts : ServingSize 2 slices, Calories 274 kcal, CarbohydrateContent 9.5 g, ProteinContent 27 g, FatContent 14 g, SaturatedFatContent 3 g, CholesterolContent 140 mg, SodiumContent 596.5 mg, FiberContent 1 g, SugarContent 2 g

TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH - SKINNYTASTE



Turkey Meatball Tortellini Soup with Spinach - Skinnytaste image

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

Provided by Gina

Categories     Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 18

10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley (finely chopped)
1 large egg
1 clove garlic (minced)
1/8 tsp kosher salt
1/2 tbsp unsalted butter
2 stalks of celery (chopped)
1 small onion (chopped)
1 large carrot (peeled and chopped)
2 cloves garlic (minced)
4 14.5 oz cans reduced-sodium chicken broth
1 small Parmigiano-Reggiano rind (optional)
9 oz fresh spinach cheese tortellini (refrigerated )
3 cups baby spinach (loosely packed )
fresh grated Parmigiano-Reggiano (for topping)
ground black pepper, to taste

Steps:

  • Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
  • Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
  • In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
  • When melted, add the celery, onion, carrot & garlic.
  • Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  • Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
  • When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
  • Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
  • Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 271 kcal, CarbohydrateContent 26 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 89 mg, SodiumContent 1064 mg, FiberContent 3 g, SugarContent 3 g

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