Turkey Pesto and Garlic Meatballs

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  2 lbs Ground Turkey, 99% Lean
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  1 cup Bread Crumbs, Dry, Plain
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  1 Egg, Whole, Large(44g)
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  4 tbsp Basil Pesto, Prepared
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  2 tbsp Tomato Paste
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  4 Garlic(12g)
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  2 tsp Paprika, Ground
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  1 Red pepper flakes
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  2 tsp 2 teaspoons salt (to season)
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  17 oz Pasta Sauce, Marinara, Canned
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  15 oz Soup, Tomato, Condensed, Undiluted, Canned
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  2 tsp 2 teaspoons salt (and pepper to taste)
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  1 Parsley, Fresh(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Combine the ground turkey, bread crumbs, eggs, basil pesto, fresh parsley, tomato paste, minced fresh garlic, paprika, red pepper flakes, and salt in a large bowl. Mix gently with your hands until just combined, then shape into 18 meatballs (approximately 2 inches in diameter).
2. 2Heat a large nonstick skillet over medium-high heat and lightly grease with olive oil. Working in batches to avoid crowding, add meatballs and cook 4–5 minutes until the undersides are golden brown, then turn and cook another 4–5 minutes until browned on all sides.
3. 3Return all meatballs to the skillet. Pour in the marinara pasta sauce and condensed tomato soup, stirring gently to coat. Reduce heat to low and simmer 12–15 minutes until meatballs reach an internal temperature of 165°F when measured at the center of the largest meatball with a meat thermometer.
4. 4Divide the meatballs and sauce evenly into 6 airtight containers while hot. Allow them to cool to room temperature before sealing.
5. 5Refrigerate for up to 4 days, or freeze for up to 3 months. To reheat, warm in a saucepan over medium heat for 6–8 minutes, stirring occasionally, until heated through to 165°F.
6. 6Serve over cooked pasta, rice, or quinoa and garnish with fresh parsley and salt and pepper to taste.