White Bean Turkey Pesto Meatballs
White Bean Turkey Pesto Meatballs
These meatballs aren’t much to look at but don’t let their modest, slightly lump appearance fool you! They are easy to make, tender, and flavorful. In short, everything you could want in a meatball. I serve ‘em on their own, with pasta or a grain bowl, in a sandwich, or even as a protein addition to Italian or Greek salads.
It is no secret around these parts that I love to incorporate beans into many meals. Beans are a great nutrient-dense food and are high in one of my favorite things: fiber! The fiber in beans can help stabilize blood sugar levels, increase satiety and satisfaction, and support gut health. Here the beans are paired with plenty of protein from ground turkey and a big boost of flavor from premade pesto.
Makes: about 38 meatballs
Prep time:
Total time:
- 1 (15.5-ounce) can white beans (like navy, cannellini, or great northern), drained and rinsed
- 2 large eggs
- 6 tablespoons prepared pesto
- ¾ teaspoon salt
- 1 teaspoon ground black pepper
- 1½ pounds ground turkey
- Heat oven to 375°F. Line 2 baking sheets with parchment paper.
- Mash or puree the beans until creamy. Stir in eggs, pesto, salt and pepper until well combined. Add turkey and mix until just blended. The mixture will be kind of wet and sloppy.
- Use a cookie scoop (about 1½ -2 tablespoons) to place the meat mixture on the prepared pans. (Seriously, use a scoop!)
- Bake 18-20 minutes or until meatballs reach an internal temperature of 165°F.
To learn more about how working with a nutritionist can help you create balanced meals with foods you love, schedule a free 15-minute call.