Grape-Nuts Turkey Meatballs with Zucchini 'Noodles' and Pesto

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Prep Time: 45 Min

Total Time: 60 Min

Servings: Serves 6 (4 meatballs each)



  • 1/2 cup Post Grape-Nuts cereal
  • 1/3 cup 1% milk
  • 1 lb lean ground turkey
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup shallot, finely chopped
  • 1 Tablespoon tomato paste
  • 1 large egg
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Pesto Sauce:

  • 1 cup fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese
  • 3 Tablespoons cup pine nuts
  • 2 cloves garlic
  • 4 Tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste


  • 4 large zucchini
  • 1 cup grape tomatoes, halved


  • Freshly grated Parmesan cheese, sprigs of fresh basil


  1. Preheat the oven to 400 degrees F. In a small bowl, soak Grape-Nuts cereal in milk until all the milk is absorbed and the cereal is moist. Set aside.
  2. Once cereal is moistened, combine turkey, Parmesan, parsley, shallot, tomato paste, egg, garlic, salt, pepper and moistened cereal in a large bowl. Using fingers, gently mix all the ingredients until thoroughly combined.
  3. Using a small ice cream scoop or meat baller, form the meat mixture into 1 1/2-inch balls (24 meatballs). Place the meatballs on baking sheet covered in non-stick foil. Bake 15 minutes or until cooked through.
  4. While the meatballs are cooking, prepare the pesto sauce. In a food processor, place basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse several times to combine. With the food processor running, slowly add the olive oil in a steady stream. Season with salt and pepper, to taste.
  5. Using a spiralizer, cut each zucchini into “noodles.” In a large saucepan, gently warm the pesto sauce, zucchini noodles and tomatoes.
  6. When ready to serve, divide the noodles into serving bowls. Top with turkey meatballs. Garnish with freshly grated Parmesan cheese and a sprig of fresh basil.


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