Boyfriend was out of town for several days.

Wanting to make him dinner when he returned I asked what he wanted.

“Pesto” he said.

But the same pan-fried chicken and pesto sauce had been done just the night before he left.

So the quest for a pesto dinner began, and ended with these pesto meatballs and their cream sauce.

Meatballs:

1 pound extra lean ground turkey

1/2 cup gluten free breadcrumbs (I used crushed Glutino basic crackers)

1/2 cup pesto (I use and LOVE the refrigerator Burtoni brand pesto sauce)

1/4 cup milk

1/4 grated parmesan

Mix well. I use my hands. It’s messy, but you have to roll them anyway…

Roll into 1inch balls.

Cook 10-15 minutes in pan lightly coated in olive oil.

*Beware these do stick! I use a high-heat test rubber spatula and wooden spoon to gently roll the meatballs over as I cook them. “Stir” gently by sliding the spatula under each meatball and lifting it off the pan surface carefully. It is possible to make 20-something of these and not end up with meatball mush, I promise.

Cream Sauce:

To the pan of cooking meatballs add-

3/4 cup chicken broth

1/4 cup additional pesto

Simmer until tender. (5-10 minutes)

Add:

1/2 cup cream

1/2 cup dry white wine (I used toasted head chardonnay)

Simmer 5-7 minutes and serve over gluten free pasta.

(I use HEB brand gluten free spaghetti or spiral pasta with excellent results. Their penne is not as good but still works.)