© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs GROUND TURKEY
1/4 c pesto sauce
1 tsp hot pepper flakes
1/3 c grated Parmesan cheese
1 sweet onion, minced
1/2 tsp salt
2 tsp vegetable oil
2 28-oz cans diced tomatoes
1 tbsp pesto sauce
1 5.5-oz can tomato paste
1 tsp granulated sugar
1/4 c dry red wine
Hot cooked pasta As needed
In large bowl, combine ground turkey, pesto, hot pepper flakes, Parmesan cheese, onion and salt.
Shape mixture into 30 1-1/2 inch balls.
Slow cooking
In large non-stick skillet, heat oil.
Place meatballs in skillet, cook 1 to 2 minutes per side, until lightly browned.
Place meatballs in slow cooker.
Add diced tomatoes, 1 tablespoon pesto sauce, tomato paste, sugar and wine. Stir carefully to combine.
Cook on HIGH for 4 to 6 hours or until meatballs are cooked through.
Serve over hot cooked pasta.