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Pesto Parm Turkey Meatballs

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Ingredients
  

  • 2 Tbsp olive or avocado oil (DIVIDED)
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1/2 cup dairy-free basil pesto - I used Gotham Greens
  • 1/2 cup panko breadcrumbs 
  • 1/4 cup parmesan cheese
  • 1/4 tsp sea salt
  • 1 pound ground turkey (or ground chicken)

Instructions
 

  • Heat 1 tablespoon (15 ml) oil in a large cast iron skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and red pepper flakes and sauté until fragrant — about 1 minute. Transfer the onion mixture to a large bowl and let cool slightly. Wipe out the skillet and set aside for later. - original recipe instructions
    ( I just baked them in the oven at 375f for about 20 minuted and then broiled a few minutes at the end)
  • Add the pesto, panko breadcrumbs, dairy-free parmesan cheese, and salt to the bowl, and stir to combine. Add the turkey (or chicken) and use your hands to gently combine everything into an even mixture, being careful not to overwork the meat, which can cause it to become tough.
  • Shape the mixture into 18 (~1 ½-inch) meatballs (adjust accordingly if altering the default number of servings) and place on a large plate.
  • Heat 1 tablespoon (15 ml) oil in the skillet over medium heat. Once hot, add the meatballs, working in batches if necessary, and cook, turning frequently, until firm, browned, and crisp on all sides, and the internal temperature reaches 165 degrees F (74 C) — about 10-12 minutes. Reduce the heat as necessary to prevent burning.
    (skip is using oven method as I did above)