• 1 medium onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 4 tablespoons store-bought pesto
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1 tablespoon tomato paste
  • 1 cup fresh or dry plain breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 3/4 pounds lean ground turkey
  • 1/3 cup tomato sauce


  1. Heat oven to 350 degrees, and spray a muffin tin with nonstick spray.
  2. In the bowl of a food processor fitted with the blade attachment, add onion, carrot and garlic. Pulse until finely chopped.
  3. Add pesto, Parmesan, ricotta, egg, tomato paste, breadcrumbs and a pinch of salt and pepper. Pulse again until combined.
  4. Using a rubber spatula, scrape the mixture into a large bowl with the turkey. Use your hands to combine.
  5. Use an ice cream scoop to divide the meat mixture among the muffin cups.
  6. Top each with a spoonful of tomato sauce.
  7. Bake for 30 minutes, until cooked completely through.
  8. Rest 5 minutes before serving.