These turkey pesto meatballs are a fresh, flavorful and easy recipe! They’re paleo, whole30, and AIP-friendly.

I’m always looking to mix it up with some simple and cheap ground turkey. Meatballs are always an easy way to go, but when you’re looking to spice it up, these turkey pesto meatballs are just the thing!

These turkey pesto meatballs seriously make healthy and delicious eating easy! They have protein, healthy, fat and veggies all in one bite, making them perfect for healthy dinners or meal prep. This recipe is gluten-free, dairy-free, paleo, whole30, and AIP.

Why are these Turkey Pesto Meatballs amazing?

  • They’re made with nourishing ingredients. These turkey pesto meatballs are made free of gluten, dairy and flour, all while retaining delicious flavor!
  • They’re super easy to make. Just blend up the sauce, saute the veggies, and bake the meatballs! So quick and easy!

The Ingredients for the Turkey Pesto Meatballs

  • Ground turkey. You can also use ground chicken.
  • Arugula, Fresh Basil, Olive Oil, Lemon, Garlic & Salt. These make up the delicious homemade pesto sauce!
  • Coconut Flour. This is used as a binder for the meatballs
  • Onion, Garlic, Fresh Basil, Nutritional Yeast, Salt, and Black Pepper. These really round out the flavor of the meatballs to give them their classic taste! You can omit the black pepper for AIP.

How To Make These Turkey Pesto Meatballs

  • Prepare the pesto: Using a highspeed blender, blend all of the ingredients until smooth. Set aside in the fridge.
  • Saute the onion & garlic: Using a medium pan, heat 1 tbsp of olive oil over medium-low heat. Saute the onion for 3-4 minutes or until lightly translucent. Add the garlic and saute for another 2 minutes. Set aside and allow to cool slightly.
  • Prepare the meatballs: Add the ground turkey, basil, coconut flour, salt, pepper, along with the remainder of the olive oil and onion and garlic mixture. Mix well to combine.

  • Form the meatballs.

  • Bake. Serve topped with pesto and a side of vegetables.

Tips & Tricks

  • Use a storebought pesto if tolerated. This recipe is nut-free and dairy free, but if you can tolerate a store-bought pesto, feel free to use that instead!

What to serve these meatballs with…

  • Zucchini noodles
  • Spaghetti squash
  • Gluten-free pasta of your choice

 

 

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Turkey Pesto Meatballs


Description

These turkey pesto meatballs are a fresh, flavorful and easy recipe! They’re paleo, whole30, and AIP-friendly.


Ingredients

Units Scale

For the pesto

  • 1 cup arugula
  • 1 cup fresh basil
  • 1/2 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove of garlic, peeled and minced
  • 1/2 tsp sea salt

For the meatballs

  • 2 tbsp olive oil, divided
  • 1/4 white onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 2 tbsp coconut flour
  • 2 tbsp fresh basil, chopped
  • 2 tsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

For the pesto

  1. Using a highspeed blender, blend all of the ingredients until smooth. Set aside in the fridge.

For the meatballs

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper. Set aside
  2. Using a medium pan, heat 1 tbsp of olive oil over medium-low heat. Saute the onion for 3-4 minutes or until lightly translucent. Add the garlic and saute for another 2 minutes. Set aside and allow to cool slightly.
  3. Add the ground turkey, basil, coconut flour, salt, pepper, along with the remainder of the olive oil and onion and garlic mixture. Mix well to combine.
  4. Form the mixture into meatballs and place on the baking sheet.
  5. Bake in the preheated oven for 30-35 minutes, flipping halfway through. The internal temperature should read 165 F.
  6. Serve topped with pesto and a side of vegetables.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 498
  • Fat: 44.2g
  • Carbohydrates: 5.2g
  • Fiber: 1.8g
  • Protein: 24g

This recipe was originally published in 2020 and updated in 2023. Photos by Modern Food Stories.