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Turkey Pesto Meatballs

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These turkey pesto meatballs are a fresh, flavorful and easy recipe! They're paleo, whole30, and AIP-friendly.
Servings 4 servings
Calories 498
Author Michelle

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