Turkey Pesto Meatballs
These turkey pesto meatballs are a fresh, flavorful and easy recipe! They're paleo, whole30, and AIP-friendly.
Ingredients
For the pesto
- 1 cup arugula
- 1 cup fresh basil
- ½ cup olive oil
- 3 tbsp fresh lemon juice
- 1 clove of garlic peeled and minced
- ½ tsp sea salt
For the meatballs
- 2 tbsp olive oil divided
- ¼ white onion diced
- 3 cloves garlic minced
- 1 lb ground turkey
- 2 tbsp coconut flour
- 2 tbsp fresh basil chopped
- 2 tsp nutritional yeast
- ½ tsp sea salt
- ¼ tsp black pepper omit for AIP
Instructions
For the pesto
- Using a highspeed blender, blend all of the ingredients until smooth. Set aside in the fridge.
For the meatballs
- Preheat the oven to 375 F and line a baking sheet with parchment paper. Set aside
- 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.
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 5.2g | Protein: 24g | Fat: 44.2g | Fiber: 1.8g