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

turkey pesto meatballs

 

Turkey Pesto Meatballs

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!

 

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.
  • Preheat the oven: Preheat the oven to 375 F and line a baking sheet with parchment paper. Set aside.
  • 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 mixture into meatballs and place on the baking sheet. Bake in the preheated oven for 30-35 minutes, flipping halfway through. The internal temperature should read 165 F. Serve topped with pesto and a side of vegetables.

turkey pesto meatballs

 

The Ingredients

Arugula, Fresh Basil, Olive Oil, Lemon, Garlic & Salt

These make up the delicious homemade pesto sauce!

Ground Turkey

The main star protein of the dish!

Coconut Flour

This is used as a binder for the meatballs

Onion, Garlic, Fresh Basil, Nutritional Yeast, Salt, 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.

turkey pesto meatballs ingredients

 

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Turkey Pesto Meatballs


  • Author: Michelle
  • Yield: 4 servings 1x

Description

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


Scale

Ingredients

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