Half Baked Harvest's Pesto Zuppa Toscana Meatballs {So Comforting}

 Who doesn't love a giant casserole full of cheesy flavorful meatballs? Why haven't I made these before?

I was checking my email at work when I saw the recipe for these meatballs and I immediately stopped what I was doing to write down the list of ingredients so I could make them asap!

I could hardly wait to tuck into these meatballs in a creamy and flavorful sauce of onions, garlic, fresh herbs, sun-dried tomato pesto, cream, and broth. The sauce is thick and creamy and the flavor is just on point.

 

Then you top the meatballs and sauce with mozzarella cheese and bake! It is the perfect dish  for those comfort food cravings you are having right now! Serve this with pasta or bread, either way it is delicious. I will be making this on repeat all winter long. So yummy!

 

Pesto Zuppa Toscana Meatballs

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 4-6

1 pound ground spicy Italian chicken sausage*

1/2 pound ground chicken, turkey or pork* 

1/2 cup panko

1/4 cup grated Parmesa

1 egg

3 teaspoons Italian seasoning, divided

1 yellow onion, sliced

2 tablespoons fresh thyme*

2 cups finely shredded kale

1/3 cup pesto*

3/4 cup heavy cream or whole milk

1 cup broth

2 tablespoons lemon juice*

1 cup shredded mozzarella cheese

*Note: I made a few changes to these meatballs, namely using all ground turkey (because it's what I had on hand. I also subbed fresh basil for fresh thyme, omitted the kale (I didn't have any), used sundried tomato pesto instead of basil pesto, and omitted the lemon juice. I also want to mention that you might need to cook the meatballs in batches, unless your pan is huge.

Preheat the oven to 400F.

Add the sausage, chicken, panko, parmesan, egg, and 1 teaspoons Italian seasoning to a bowl. Mix until just combined. Roll into meatballs and place each in a skillet. Add the onions to the skillet.

Set the skillet over medium heat, then cook the meatballs for 5 minutes, turning them 2-3 times, until crisp. Add the garlic, thyme, 2 teaspoons Italian seasoning, kale and pesto. Pour over the cream, broth, and lemon juice. Simmer for 5 minutes.

Remove from heat. Add the mozzarella, then bake until the cheese is melted, 10 minutes.

Spooktacular @ I Heart Cooking Clubs!