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To ensure your Pesto Turkey Meatball Skillet is both delicious and nutritious, it's important to understand the key components that make this dish stand out. Below, we explore each ingredient in detail, highlighting their benefits and how they contribute to the overall flavor profile.

Pesto Turkey Meatball Skillet

Looking for a healthy and delicious dinner option? Try the Pesto Turkey Meatball Skillet, a perfect blend of lean ground turkey, vibrant spinach, juicy cherry tomatoes, and aromatic basil pesto. This easy-to-make dish is not only full of flavor but also packed with nutrients, making it an ideal choice for busy weeknights or family meals. With its colorful ingredients and satisfying taste, this skillet meal is sure to please everyone at the table!
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Ingredients
  

1 lb (450g) ground turkey

1/2 cup whole wheat breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh basil pesto (store-bought or homemade)

1 large egg

2 garlic cloves, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup low-sodium chicken broth

Additional pesto for drizzling (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Meat Mixture: In a spacious mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, basil pesto, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands or a spoon until all ingredients are just combined; avoid overmixing to keep the meatballs tender.

    Form Meatballs: Using your hands, portion the mixture into meatballs about 1-1.5 inches in diameter. You should yield approximately 16-20 meatballs, depending on size preference.

      Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer. Cook them for 5-7 minutes, turning occasionally, until they are evenly browned on all sides.

        Add Tomatoes and Spinach: After browning the meatballs, gently add the halved cherry tomatoes to the skillet, cooking for an additional 2 minutes to let them soften. Then, stir in the baby spinach and continue cooking until it's wilted and vibrant.

          Add Broth: Carefully pour in the low-sodium chicken broth, using a spatula to scrape up any flavorful browned bits stuck to the skillet. Bring the mixture to a gentle simmer, cover the skillet, and let the meatballs cook through for 10-12 minutes, or until they reach an internal temperature of 165°F (75°C).

            Serve: Once cooked, remove the skillet from the heat. For an extra flavor boost, drizzle with additional pesto and garnish with fresh basil leaves. You can serve directly in the skillet for a rustic presentation or transfer to a serving dish.

              Enjoy: This dish pairs beautifully with pasta, rice, or crusty bread, perfect for soaking up the tasty juices!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings