Baked Caprese Turkey Meatball Recipe With Sun-Dried Tomatoes, Mozzarella & Basil Pesto
These sun-dried tomato turkey meatballs are bursting with flavor and are perfect for a quick and easy weeknight dinner. Packed with grated onion, fresh herbs, and gooey mozzarella, they are a delightful twist on classic meatballs. The finishing touch of basil pesto adds a burst of freshness that ties all the flavors together. Enjoy these tender and juicy meatballs straight out of the oven for a satisfying and delicious meal that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 1 1/4 lb. ground turkey meat (preferably not extra-lean)
- 1/2 medium yellow onion, grated
- 2 cloves garlic, minced
- 1/2 cup finely chopped sun-dried tomatoes (preferably not packed in oil)
- 2 oz. fresh mozzarella, diced
- 4 large fresh basil leaves, thinly sliced
- 2 tbsp chopped Italian parsley
- 1/2 tsp dried oregano
- 1 egg
- 1/4 cup plus 2 tbsp dried breadcrumbs
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup basil pesto
Instructions
- Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
- In a large bowl, combine ground turkey, grated onion, garlic, sun-dried tomatoes, mozzarella, basil, parsley, oregano, egg, breadcrumbs, salt and pepper.
- Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
- Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
- Brush the meatballs liberally with the basil pesto. Return to the oven for 5 minutes. Serve immediately.
Yield
Approximately 30 meatballs
Nutrition
- Calories: 58 kcal
- Carbohydrate Content: 3 g
- Protein Content: 5 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 21 mg
- Sodium Content: 126 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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