1/2cupstore bought dairy free pesto (I use Trader Joe's vegan kale cashew basil pesto)
Black pepper to taste
2cupsmarinara sauce (I use Rao's Homemade Marinara)
In a large bowl, mix together all ingredients besides the marinara sauce. Use your hands to make sure all ingredients are well combined.
Roll the meatballs into uniform sized balls, about an inch and a half in diameter. Place the meatballs on a plate or baking sheet.
Heat a large heavy skillet over medium heat, and spray the skillet with cooking spray.
When the skillet is heated, place the meatballs into the skillet and allow them to cook for about 5 or 6 minutes, depending on the size of your meatballs. Turn the meatballs onto another side and allow them to cook for another 5 or 6 minutes. Turn the meatballs a third time onto another side and allow them to cook for another 5 or 6 minutes. Then, turn the heat down to low and add the marinara sauce to the skillet with the meatballs. Let them meatballs simmer over low or medium low for about 5 minutes.
Check one of the meatballs to ensure they are cooked all the way through, and serve immediately.
This turkey pesto meatballs recipe will keep in a covered container in the refrigerator for about 3 days and make great leftovers.