These turkey pesto meatballs are a fresh, flavorful and easy recipe! They're paleo, whole30, and AIP-friendly.
Servings 4servings
Calories 498
Author Michelle
Ingredients
For the pesto
1cuparugula
1cupfresh basil
½cupolive oil
3tbspfresh lemon juice
1cloveof garlicpeeled and minced
½tspsea salt
For the meatballs
2tbspolive oildivided
¼white oniondiced
3clovesgarlicminced
1lbground turkey
2tbspcoconut flour
2tbspfresh basilchopped
2tspnutritional yeast
½tspsea salt
¼tspblack pepperomit 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.