"Moneyballs" - Turkey Pesto Meatballs with Lemon Saffron Aioli

by Rachael Ray Show Staff 3:00 AM, February 24, 2012

Aired February 24, 2012

Serves 24-26 mini meatballs
1 cup basil leaves
1/2 cup parsley leaves
1/4 cup Parmigiano-Reggiano, grated
2 tablespoons pine nuts, toasted
2 garlic cloves
1/4 to 1/3 cup EVOO Extra Virgin Olive Oil
1 1/4 pounds lean ground turkey
1/3 to 1/2 cup breadcrumbs
1 egg, beaten
Salt and ground black pepper
For the Lemon Saffron Aioli:
2 organic egg yolks
Pinch of fine sea salt
2 teaspoons Dijon mustard
1 cup grapeseed or other mild-flavored oil
Pinch saffron
Zest and juice of 1 lemon

Preheat oven to 375F.

In a food processor, mix up the basil, parsley, cheese, pine nuts and garlic with EVOO until paste-like and set aside.

Place the ground turkey, breadcrumbs, egg, pesto, salt and pepper in mixing bowl and combine thoroughly.

Use a 1 tablespoon or mini ice cream scoop to portion meat, roll into balls and place onto a baking sheet. Bake 15-20 minutes or until golden brown and cooked through.

Meanwhile, whisk up egg yolks, salt and Dijon, and slowly stream in the grapeseed oil while you continue to whisk. Once the mayo emulsifies, you can start to go a bit faster; the mayo will come together in 4-5 minutes. Season with saffron, lemon juice and zest.