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