Pesto Turkey Meatballs

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Nita Sharda Carrots and Cake

J-j-juicy.

By now you’ve learned that I’m a sucker for easy, flexible and tasty recipes. Here’s one that can be adapted to your liking. Though the protein used in this recipe was ground turkey, you can also opt out for chicken which can be less expensive and more readily available in grocery stores or your local meat market. I often shape the meat into juicy meatballs and eat them over a bed of pasta or on a salad. But here’s a suggestion: given the warm summer temperatures in Winnipeg, it’s also nice to form the mixture into a patty and make a sophisticated “grown up” turkey burger! If you’re going this route, choose toppings like red onion, spinach and roma tomatoes.

Oh, and I’m proud to say that this recipe is freezer friendly.  Hells yeah!  #mealprepmoday anyone?

When it comes to sourcing pesto, most brands are quite comparable.  When I have extra time on my hands, I’ll even whip some pesto up myself (but honestly, that rarely happens). If you’re concerned you might not use that jar up right away and it will go waste just hold up!  Pesto is extremely versatile! You can use it instead of pizza sauce, add it into marinades and use it as the base of a dressing for this Confetti Quinoa Salad.

Okay, okay…on to important things. The recipe, below.

Pesto Turkey Meatballs
 
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Serves: 4
Ingredients
  • 1lb Ground turkey or chicken
  • 3 cloves garlic, minced
  • ⅓ cup Pesto
  • 1 large egg
  • ½ bread crumbs, or more depending on moistness of meat (for gluten free, use alternative)
  • ¼ cup Feta
  • Pinch of ground black pepper
  • 1 tsp cayenne (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix all of the ingredients. It's okay for the mixture to be a bit "gooey"--poultry tends to be very moist.
  3. Shape into 2" balls (or patties, you'll get about 5 or so).
  4. Place on a baking sheet lined with parchment paper. Bake for 20 minutes or until ready.

Enjoy!

Nita Sharda, Carrots and Cake

Nita Sharda, Carrots and Cake                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

 

Honey Ginger Chicken – Slow Cooker Friendly

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Nita Sharda, Carrots and Cake

Always a crowd pleaser.

When the hubs tells me that the boys are coming over for dinner, I can always turn to this no-fail recipe! Stir up the dressing, throw in the chicken and let the slow cooker do its thing. Now that’s my kinda meal. But beyond the simplicity in preparing this dish, it’s actually insanely delicious. I was inspired by a recipe posted by fellow blogger, Foodie with Family. I adapted the recipe to suit our taste buds and we’ve never looked back.

Honey Ginger Chicken - Slow Cooker Friendly
 
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Serves: 5-6
Ingredients
  • 4lb boneless skinless chicken thighs (approx 16 – 18 thighs, trim the fat)
  • Black pepper
  • ½ cup honey
  • ½ cup sodium reduced soy sauce
  • ½ cup minced onion
  • ¼ cup ketchup
  • 1 tablespoon sesame oil
  • 2 tablespoon minced ginger
  • 1 teaspoon crushed red pepper flakes
  • 4 teaspoons cornstarch
Instructions
  1. Very lightly season the chicken thighs with pepper and place them in the slow cooker.
  2. Whisk the honey, soy sauce, onion, ketchup, sesame oil, ginger and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.
  3. Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.
  4. Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Re-cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes. (Note: This step is optional and most desired for a thicker sauce).
  5. Carefully transfer the chicken back into the slow-cooker.
  6. Garnish with sesame seeds and cilantro. Serve!

This chicken entree pairs nicely with quinoa or even on a bed of rice. As far as veg, I like to enjoy this recipe with green beans or stir fried vegetables. Don’t forget to top with cilantro or toasted sesame seeds. Oh and it’s the kind of recipe that tastes better the next day.  L O V E.

Let me know how you’d change up the recipe, and don’t forget to leave a comment. Happy long weekend!

Nita Sharda, Carrots and Cake

            – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda