A Weelicious reader e-mailed me once to say that she had
tried a version of these meatballs at a friend’s house, and while she knew the
flavors and ingredients, she could not recall the recipe. I love getting
requests from readers to figure out how to make dishes they love, because part
of the fun of testing recipes for me is discovering potential new family
favorites. I’m so grateful to that reader, because everyone under my roof loved
these bite size gems. Shockingly, 14-month-old Chloe downed the most—six
in one meal! She probably would have eaten the whole batch had I let her, but
even babies need to share!
2. Place the turkey, pesto, bread crumbs,
cheese and salt in a large bowl, and use clean hands to combine them
3. Using about 1 tablespoon per meatball,
roll the mixture into balls and set them aside on a plate.
4. Pour the tomato sauce into a 9x9-inch
baking pan, and lay the meatballs evenly over the sauce.
5. Cover the baking pan with foil and bake
for 20 to 25 minutes, until cooked through.
6. Serve with pasta or rice and a nice salad.
To Freeze:At the
end of step 3, place the meatballs on a cookie sheet and freeze for 30 minutes.
Place them in a zip-top bag, label, and freeze for up to 3 months. Before
using, defrost them in the refrigerator for 24 hours and start at step 4, or
put them straight into the oven with the sauce and increase the cooking time by