1 lb. Ground Turkey
¼ cup goat cheese (optional…you can use feta or parm if you prefer)
1 Tbsp. Olive Oil
3 cloves garlic (minced)
1 tsp Parsley
1 tsp Onion Powder
½ tsp ground pepper
1 Tsp Sea Salt
¼ cup organic Panko or Gluten Free (you can sub for ¼ cup almond flour)
2 Tbsp. jarred Pesto
Combine all ingredients,except meat in a bowl. Stir.
Add protein and stir well.
I like to use a large cookie scoop to form 1-2 inch balls.
Two way’s to cook:
1.) Crockpot-drizzle small amount of olive oil on bottom of LARGE crockpot, add meatballs and cook on LOW for 4 hours.
2.) Put oven on 350 degrees. Place baking paper on large sheet pan, place meatballs on pan. Bake for 20 minutes and check for doneness. If not, check in 3 minute increments.
These keep well in the fridge for 3-4 days and are great reheated quickly on the stove top in a pan with just a bit of oil. My family even likes them cold!