Healthy Turkey Pesto Meatballs with Lime Ginger Sauce
These Healthy Turkey Pesto Meatballs are made with ground turkey, homemade or store-bought pesto, baked in the oven, then smothered in a unique. light and delicious Lime Ginger Sauce! 2 WW points per meatball with sauce.
¾cupbasil pesto (See recipe in NOTES) * You can use any homemade or store-bought basil pesto
1teaspoonminced garlic**Only add this if you use store-bought basil pesto another basil pesto recipe (not mine/the one I linked to). Mine has enough garlic that you don't need to this additional garlic.
½cupnon- fat plain Greek yogurt (0%)
14ounce- can of light coconut milk400 ml
1tsp fresh ginger, grated
1tablespoonagave syrup* you can substitute honey, but you'll need at least 1.5 tablespoon - 2 tbsp
2teaspooncornstarch (to thicken)* Only add if needed- you may need to add more
Preheat oven to 375 degrees F/190 degrees C. Line 2 baking sheets with aluminum foil and spray with non- stick cooking spray.
Mix ground turkey, fennel, orange zest, bread crumbs, parmesan cheese, salt and basil pesto (See recipe in NOTES) together. Add minced garlic (if you are not using my basil pesto recipe)
* If you can't find ground fennel, use a pestle and mortar to grind fennel seeds.
Form into balls, using an ice cream scoop (see video in NOTES)
Then place, spaced evenly on baking sheets.
Bake in preheated oven for 18-20 minutes or until lightly browned and meat is cooked through (no longer pink). * don't worry if some oil from the pesto runs out onto baking sheet - this is normal.
Meanwhile, whisk sauce ingredients together over medium-low heat for about 10 minutes, stirring regularly. Add cornstarch to thicken, if necessary. It should be the consistency of a thin gravy. * However, add additional cornstarch if you want it a little thicker.
Garnish with cilantro, additional parmesan cheese and lime, as desired.
Serve meatballs with sauce (over rice or cauliflower rice) and vegetables * add additional WW points for rice