clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Pesto Meatballs

  • Author: Michelle
  • Yield: 4 servings 1x


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


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)


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.


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


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