Directions

• Adjust the oven rack to the middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with vegetable oil spray.
• In a large bowl, combine turkey, pesto, panko, salt and pepper. Use your hands to gently mix until well combined.
• Lightly wet your hands. Use your wet hands to roll turkey mixture into 16 meatballs. Arrange meatballs evenly on the baking sheet. Wash your hands
• Place the baking sheet in the oven and bake until meatballs are just beginning to brown, about 15 minutes.
• While meatballs bake, add oil to Dutch oven. Heat over medium heat for 1 minute (oil should be hot but not smoking). Stir in garlic with wooden spoon and cook for 30 seconds. Stir in tomatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
• Use oven mitts to remove the baking sheet with meatballs from the oven. Place the baking sheet on a cooling rack.
• Use tongs to carefully transfer meatballs to sauce in Dutch oven. Cook, gently stirring occasionally, until meatballs are cooked through and register 165 degrees on instant-read thermometer, about 5 minutes. Turn off heat. Serve.