Turkey Pesto Meatballs with Broccoli

I've realized why people don't like diets, especially ones with turkey. It tastes like nothing. I've made dozens of recipes with ground turkey and this is only the second that I would make again. It tastes good because the pesto makes it good. Turns out turkey is a little like tofu, add stuff/sauce, to make it taste edible. Thank you, HelloFresh for this idea. This serves 4 people. 

Turkey Pesto Meatballs with Broccoli

INGREDIENTS

1 lemon

3 heads of broccoli 

1 lb of ground turkey

1 8oz container of pesto (store bought)

1/2 cup of (panko) breadcrumbs

1/2 cup of parmesan cheese plus more for the table. 

1 lb of pasta

olive oil

1/2 tsp salt

1/2 tsp salt and pepper

HARDWARE

knife and cutting board

1 large pot with lid

baking sheet lined with foil

strainer 

Large mixing bowl

Timer

1. Preheat oven to 425F.
2. Fill large pot with water - half full. Salt water with 1/2 tsp of salt. Turn heat on high and bring to a boil with the lid on.
3. Cut broccoli into bite size florets. 
4. Half lemon.
5. Mix turkey, pesto, panko, and salt and pepper into mixing bowl. Shape mixture into meatballs, about the size of golf balls. Place formed meatballs onto baking sheet with foil. 
6. Bake meatballs in oven for 15mins.
7. Add pasta to boiling water. Cook 4 minutes less than instructed on packaging. Add broccoli to pot with pasta and cook 4 minutes. 
8. Strain pasta and broccoli and return to pot
9. Add cooked meatballs to the pot with pasta and broccoli.
10. Squeeze lemon and sprinkle parmesan into the pot.
11. Stir to combine. Add more parmesan if desired.