Information
- Serves
- 8
Ingredients
-
- 1 1/2 lbs (750 g)
- ground turkey
-
- 5 Tbsp (65 mL)
- pesto, divided
-
- 1 tsp (5 mL)
- hot pepper flakes
-
- 1/3 cup (75 mL)
- grated Parmesan cheese
-
- 1
- onion, chopped
-
- 1/2 tsp (2 mL)
- salt
-
- 2 tsp (10 mL)
- canola oil
-
- 2 - 28 oz (796 mL)
- cans diced tomatoes
-
- 1 - 5.5 oz (156 mL)
- can tomato paste
-
- 1 tsp (5 mL)
- granulated sugar
-
- 1/4 cup (50 mL)
- red wine
Directions
In a large bowl, combine ground turkey, 4 Tbsp (60 mL) of pesto, hot pepper flakes, Parmesan cheese, onion and salt. Shape mixture into 30 - 1 1/2 inch (3.5 cm) meatballs. In a large non-stick skillet, heat oil. Place meatballs in skillet and cook 1-2 minutes per side, until lightly browned.
Place meatballs in slow cooker. Add diced tomatoes, remaining 1 Tbsp (15 mL) of pesto, tomato paste, sugar and red wine, stir carefully to combine. Cook on high 4-6 hours or until meatballs are cooked through. Serve over hot cooked pasta.
Recipe and photo courtesy of Turkey Farmers of Ontario.
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