Mix the turkey, bread crumbs, cheese, egg, garlic and 3
tablespoons pesto in a large bowl. Season with the salt and black
pepper. Shape the turkey mixture into 36 (1-inch) mini meatballs.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high
heat. Add half the meatballs and cook for 10 minutes or until well
browned on all sides. Remove the meatballs from the skillet.
Repeat with the remaining oil and meatballs.
Heat the oven to 400°F.Sprinkle the flour on the work surface.
Unfold the pastry sheet on the work surface. Cut the pastry sheet
into 3 inch by 2 inch approx. Top each meatball with 1/4 teaspoon
pesto sauce and one half of a tomato .
Wrap 1 pastry strip around each and press the seams to seal. Place
the pastries, seam-side down, into 36 mini muffin-pan cups. Bake for
15 minutes or until the pastries are golden brown and
the meatballs are cooked through. Serve with the remaining pesto
sauce and the marinara sauce for dipping.
Originally Submitted
2/8/2014
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