Pesto Baked Meatballs

Pesto Baked Meatballs

Serves 15 to 18 meatballs

Ingredients:

  • 1.5 pounds ground turkey or beef

  • 1.5 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 teaspoon dried oregano

  • 1 egg

  • 2 tablespoons pesto (use your own or our favorite recipe here)

  • 1/3 cup gluten-free breadcrumbs

  • 28 ounce jar marinara (we love Rao’s brand)

Oven Directions:

  1. Preheat oven to 425 degrees. Grease a 9 x 13 baking dish with oil of choice. Set aside.

  2. In a large mixing bowl, add all of the ingredients except the marinara. Use your hands to mix the meat until ingredients are well combined. If you have extra time, chill the meatballs for an hour to make them easier to form and stick together. Otherwise, you can skip this step.

  3. Using an ice cream scoop or a spoon, scoop out meat mixture and roll into approximately 2 inch balls. Place meatballs inside of baking dish.

  4. Bake uncovered for 15 minutes or until meatballs begin to brown slightly. Take baking dish out of oven and pour your 32 ounce jar of marinara over the top of the meatballs. Return to the oven and bake for 15 to 20 more minutes or until meat reaches an internal temperature of 165.

  5. Serve immediately alongside noodles, zoodles, a salad, or even make these into meatball subs!

Dinner, Lunch & DinnerJennifer CohodesComment