Homemade Pesto with Italian Meatballs and Heirloom Tomato Jam


What You Will Need:

For the Pesto:

1 Large Bunch of Basil

1/2 C Parmigiano-Reggiano

1/2 C Olive Oil

6 Cloves of Garlic

1/2 C Pine Nuts

*If You do not wish to make your own pesto, you can buy a jar and use that. Just read the ingredient list to make sure there are no additives and extras.

For the Meat:

1 Pkg 99% Lean ground White Turkey Breast

4 Cloves of Garlic, minced

1 Bunch of Green Onions, minced

1 Shallot, minced

1/4 C Parmigiano-Reggiano

1 Tbsp Dried Oregano

1 Tbsp Olive Oil

2 tsp Dried Red Chili Flakes

1 Small Green Bell Pepper, minced

Sea Salt

For The Tomato Jam:

3 Heirloom Tomatoes, chopped

1/2 C Fresh Basil, chopped

1/2 Tsp Black Pepper

1/2 Tsp Sea Salt

1 Tbsp Balsamic Vinegar

Fresh made Ciabatta bread, sliced then toasted


Set up your wonderful Mis en Place


Heat Your oven to 400

In a glass bowl combine all the ingredients to make your meatballs.

Mix well.


In a small muffin tin, scoop out the turkey mixture and form into small balls to where the meat barley comes over the edge.

Cook in the oven for 10 Minutes, set aside.

At this time place the sliced Ciabatta bread in the oven brushed with olive oil and bake for 8 minutes.


While the meat balls are cooking, combine all the ingredients to make your tomato jam. Mix well then chill in the refrigerator until you are ready to use.


In a blender add the basil, garlic, pine nuts, Parmigiano, sea salt and mix for 30 seconds.

On a slow setting, slowly add in your olive oil until you reach your desired consistency.

Assemble your Hors d’ oeuvre

Ciabatta, pesto, (extra Parmigiano  if you want) meatball, and tomato jam


Serving size is 6 squares

320 Calories, 13.5 G fat, 25 G carb, 3 G fiber, 24.5 G pro, 2 G sugar

Extra: You can make a larger batch of pesto and freeze it for another time.  Jars of homemade pesto make great gifts.

I had a lot of meat balls left so the next day I made my family open-faced meatball sandwiches, they were delicious!



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