Lunch / Dinner
Turkey Pesto Meatballs with Roasted Broccolini and Tomatoes
These are definitely not your average meatballs! Adding pesto to ground turkey creates a rich texture while also providing moisture to this well-rounded sheet pan dinner.
Ingredients
Five-Minute Morning Prep
Complete step 2; cover and refrigerate.
Test Kitchen Tip
You can use light and dark ground turkey meat to form the meatballs.
Instructions
Preheat oven to 375°. Line a 17½x12½-inch rimmed baking sheet with parchment paper.
Stir together turkey, pesto, ½ teaspoon salt, and red pepper gently until combined in a medium bowl. Shape mixture into 12 (2-inch) meatballs.
Boil a large pot of water over medium-high heat; add Broccolini. When water returns to a boil, immediately drain Broccolini, and transfer to an ice water bath to stop the cooking process.
Toss together Broccolini, tomatoes, 2 tablespoons oil, and remaining ¼ teaspoon salt gently in a large bowl. Place Broccolini mixture and meatballs on prepared pan.
Bake for 15 minutes. Increase oven temperature to broil. Broil until meatballs are browned, about 3 minutes.
Whisk together vinegar and remaining 1 tablespoon oil until combined in a small bowl. Sprinkle vinegar mixture over meatballs and vegetables. Top with Parmesan. Garnish with basil, if desired.