Baked Pesto Turkey Meatballs with Mornay Sauce
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These Baked Pesto Turkey Meatballs with Mornay Sauce may sound like a mouthful, and they are, but they are super easy to make and are beyond tender! The pesto mixed inside the ground turkey that make up these beauties is a fantastic touch. The beautiful, creamy Parmesan Mornay sauce coats each meatball, the nuanced touch of nutmeg making each bite better than the last. With a little pan fried prosciutto crumbles and julienned basil this was a perfect meal with some steamed vegetables.
Sauces transform dishes to another level. The base of most, and a thickener, is roux. I wanted something that would hold up in the oven for my pesto turkey meatballs. I originally wanted to make an Alfredo sauce, but then moved over to a Mornay sauce. See, an Alfredo sauce is made from melted butter and cream and then Parmesan cheese is introduced. As the cheese melts, it emulsifies the liquids transforming it into a smooth, rich sauce.
I felt a Mornay sauce, which is a Béchamel sauce with shredded or grated cheese added, would work best. Know as one of the mother sauces of French cuisine and Italian cuisine, Béchamel sauce is made from a roux and milk is whisked in for a thick creamy sauce. It’s also known as white sauce. The various sauces made from this are endless!
I mean, this Mornay sauce doesn’t get any easier. Butter, flour, milk and cheese, that’s it, and it’s killer if you add a pinch of nutmeg like I do.
For this pesto I decided to shake it up and use walnuts instead of pine nuts and a pinch of red pepper flakes for a little kick.
In a food processor add the walnuts, garlic, salt, red pepper flakes and process until like cornmeal in texture. Add the basil leaves and purée. With motor running add the olive oil for a thick paste. Set aside.
Pan fry the prosciutto with olive oil and drain on paper towel when crisp. Chop the basil and set both aside.
For the meatballs in a medium size bowl add the ground turkey with the pesto, egg, breadcrumbs. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet. Use a 2-inch scoop or roll into small balls, about the size of a golf ball, making 16. Spray a 9”x9” baking dish pan with oil and add the meatballs. Set aside.
In a large frying pan add the butter over medium heat. Stir in the flour using a whisk and cook until light golden in color. Gradually add the milk a little at a time, stirring often to incorporate completely. Add the pinch of nutmeg and Parmesan cheese, whisking until you have a smooth sauce.
Pour the Mornay sauce over the meatballs. Cover with foil and bake for 25 minutes. Remove foil and lightly brown the top for another 5 minutes.
Crumble crispy prosciutto and julienned basil on top and serve alongside steamed vegetables.
Baked Pesto Turkey Meatballs with Mornay Sauce
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- Pesto:
- 1 cup fresh basil leaves
- 1 cup walnuts
- 3 garlic cloves
- 1 tsp salt
- pinch of red pepper flakes
- 1/2 cup olive oil
- Mornay Sauce:
- 1/4 cup butter
- 1/4 cup all purpose flour
- 3 cups water low fat milk
- pinch of nutmeg
- 1 cup Parmesan cheese
- 6 slices prosciutto rough chopped
- 1 tbsp olive oil
- basil leaves for garnish julienned
Instructions
- Preheat oven to 350°F. In a food processor add the walnuts, garlic, salt, red pepper flakes and process until like cornmeal in texture. Add the basil leaves and purée. With motor running add the olive oil for a thick paste. Set aside.
- For the meatballs in a medium size bowl add the ground turkey with the pesto, egg, breadcrumbs. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet. Use a 2-inch scoop or roll into small balls, about the size of a golf ball, making 16. Spray a baking dish with oil and add the meatballs. Set aside.
- In a large frying pan add the butter over medium heat. Stir in the flour using a whisk and cook until light golden in color. Gradually add the milk a little at a time, stirring often to incorporate completely. Add the pinch of nutmeg and Parmesan cheese, whisking until you have a smooth sauce.
- Pour the Mornay sauce over the meatballs in a 9”x9” greased pan. Cover with foil and bake for 25 minutes. Remove foil and lightly brown the top for another 5 minutes.
- Pan fry the prosciutto with olive oil and drain on paper towel when crisp. Chop the basil and set both aside. Crumble crispy prosciutto and julienned basil on top of baked meatballs and serve alongside steamed vegetables.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin, this post is nothing less than stunning, in every sense. Your combination of simple turkey meatballs topped with the proscicutto then bathed in your mornay sauce is equally titilating to the palate and exciting to the eyes. Very, very nicely done!
Really, really appreciate the kind words and feedback Dan. It’s a fairly simple one to put together and the results were fantastic.