Sun-dried tomato turkey meatballs with walnut pesto

Continuing our quest to get rid of the massive amounts of ground turkey in our freezer (who am I kidding, this is a problem I love to have!), we decided to make some meatballs.

Abby has been doing Crossfit lately, and Crossfitters are all about the Paleo diet. She found this recipe from Everyday Paleo on her gym’s message board, and it looked delicious so we decided to try it out. We didn’t have any coconut cream, but the internets state that sweetened condensed milk and coconut extract is a viable substitute. We thought that might be a better idea for baking than cooking but went for it anyway.

Sun Dried Tomato Meatballs

2 lbs ground turkey
2 tablespoons minced chives
2 tablespoons minced fresh basil
1/2 cup minced sun dried tomatoes packed in olive oil
2 – 3 garlic cloves minced
1 teaspoon sea salt
1 teaspoon black pepper
olive oil

Creamy Pesto

1 cup walnut halves
1/2 cup extra virgin olive oil
2 – 3 garlic cloves
1/2 teaspoon sea salt
2 cups fresh basil leaves
1/4 cup sun dried tomatoes
1/2 cup sweetened condensed milk

Preheat your oven to 375.

Mix all of the meatball ingredients together except the olive oil and shape into golf-ball sized meatballs. Heat a skillet over medium-high heat and add a little olive oil. Once the skillet is hot, add the meatballs and cook until browned on all sides.

If your skillet is oven safe, cover it and transfer it to the oven to cook for an additional 7 – 10 minutes. While that’s going on, let’s make the pesto!

Add the walnuts, olive oil, garlic, and salt to a food processor or blender and process until the mixture is smooth. Add the rest of the ingredients and blend until everything is smooth.

Once the meatballs are done, put them on a plate and spoon some pesto over them. Then, eat!

The result

The brown meatballs covered in dull green pesto didn’t make for the most appetizing-looking dish, but they tasted amazing! The pesto was pretty sweet (maybe a little too sweet) and our Magic Bullet didn’t quite get it as smooth as we wanted, but it went well with the savory flavor of the meatballs. Abby took some leftovers to work the next day and the smell made all of her coworkers jealous.

I’d make these again but I think it would be interesting to try using the coconut cream instead of the sweetened condensed milk. I imagine it would result in a more subtle sweetness and perhaps make the pesto a little bit creamier, both of which would be lovely changes.