Pesto and Cranberry Turkey Meatballs with Pesto Yogurt Dipping Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- pepper (to taste)
- 454 g (1 pound) ground lean turkey
- 43 g (about 3 tbsp) soft goat cheese (i used kirkland g
- 2 tbsp pesto (store bought or homemade. i used kirkland p
- 2 tbsp dried cranberries (i used reduced sugar craisins)
- 1/4 cup egg whites (or 2 egg whites)
- 1/2 cup quick cooking oats
- 1/4 cup non-fat greek yogurt
- 1 tbsp pesto
- Carbohydrate 1.3741655 g
- Cholesterol 0 mg
- Fat 0.132193 g
- Fiber 0.205850007724762 g
- Protein 0.266835 g
- Saturated Fat 0.0225265 g
- Serving Size 1 1 Serving (27g)
- Sodium 0.1237 mg
- Sugar 1.16831549227524 g
- Trans Fat 0.0228895 g
- Calories 8 calories
Preheat your oven to 375 degrees FAlso, warm a skillet over medium heat on the stoveIn a large bowl, mix together all the meatball ingredients. Clean hands work bestThe meatballs will be quite wet, so from here drop meatballs onto your skillet (sprayed or misted with oil). I was able to fit all 20 meatballs in my large skillet pan. If not, do a couple batchesOnce the meatballs have cooked until golden on one side, flip and cook another 4-5 minutesOnce they are browned on both sides, transfer to a cookie sheet lined with parchment paper or sprayed to prevent stickingPlace meatballs in oven and cook until meat is fully cooked (I put mine in for 10 minutes and they came out perfect)Meanwhile, while the meatballs are in the oven, mix together the yogurt dip in a small bowl.Remove meatballs from oven. Serve with a side for dinner, or put on a plate with toothpicks for an appetizer.
