Step 1

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.

Step 2

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.

Step 3

Shape the mixture into 18 (~1 ½-inch) meatballs (adjust accordingly if altering the default number of servings) and place on a large plate.

Step 4

Optional (to help the meatballs have a more round shape): cover and chill in the freezer for 15 minutes or the fridge for 30 minutes.

Step 5

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.

Step 6

These meatballs are delicious served with pasta and marinara, or served with other Italian-inspired dishes like our Creamy Tuscan Kale White Bean Soup, Spaghetti Squash Pasta with Basil Pesto, or Rosemary Roasted Root Vegetable Panzanella.

Step 7

Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or the freezer for 1 month. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed throughout.

Step 8

If you want to freeze before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.