Pesto Turkey Meatballs

Pesto and ground turkey rolled into meatballs and baked.  Can be served with mashed r riced cauliflower and/or roasted zucchini and peppers.   

Yield: 2 servings

Per Serving: 1 Leanest, 3 Green, 3 Condiments, 2 healthy fats

Total Time: 30 minutes

Ingredients

• 1¼ lbs. 98% lean ground turkey

• 4 tbsp basil pesto, divided

• 3 tbsp grated parmesan cheese, divided

• 4 tsp lemon juice

• 1 cup cubed zucchini

•  1 cup cubed red pepper

• 1 cup cauliflower rice

• Cooking spray

Directions

1. Preheat oven to 400ºF. Line two baking sheets with foil and spray with cooking spray.

2. In a bowl combine the ground turkey, 3 tablespoons pesto and 2 tablespoons parmesan cheese. Using a tablespoon measure, form into balls and place on one of the baking sheets. Makes about 30 meatballs.

3. Toss the zucchini and red pepper cubes with 1 teaspoon of pesto. Place the veggies on the other baking sheet.

4. Bake the meatballs and veggies for 20 to 25 minutes until meatballs are browned and the veggies are roasted and tender.

5. While that roasts, mix the remaining 2 teaspoons of pesto with the lemon juice.

6. Microwave the cauliflower rice for 5 to 7 minutes until tender.

7. To serve, plate ½ cup cauliflower rice. Top with half of the meatballs and half of the roasted zucchini and peppers. Drizzle with half the pesto sauce and garnish with 1½ tablespoon of parmesan cheese. Repeat for remaining serving.

Nutrition Per Serving: 250 calories 10g fat, 7g carbohydrates, 36g protein