Turkey Pesto Eyeballs
Baked pesto-and-Parmesan turkey meatballs topped with olive slices to look like spooky eyeballs, served in marinara sauce.
Ingredients
| 1 pound | 455 g | lean ground turkey |
| 1/4 cup | 60 ml | pesto |
| 1/4 cup | 60 ml | Italian-style breadcrumbs |
| 1/4 cup | 60 ml | grated Parmesan cheese |
| 1 tsp | 5 ml | salt |
| 1/4 tsp | 1.3 ml | black pepper |
| 3 cups | 720 ml | marinara sauce |
| — | black or green olive slices (for garnish) |
Instructions
Preheat oven to 350 degrees. Place all the ingredients except marinara sauce in a bowl and using your hands, combine until everything is incorporated. Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate. Pour the marinara sauce into a 9 x 9 inch baking pan and top with the meatballs. Cover the baking pan with foil and bake until meatballs are no longer pink and are firm to the touch, about 20 minutes. Serve. To make Turkey Pesto Eyeballs: Press one black or green olive slice into the top of an uncooked meatball. Roll around in between your hands to make sure the olive is secure. Place olive side up in sauce.