Turkey Pesto Meatballs

You could eat these pesto meatballs with spaghetti squash and pasta sauce, or you could also make a sort of meatball sandwich with them. They are good on their own and could be served as an appetizer as well. This recipe makes a lot of meatballs, if you are feeding a lot of people, or it provides excellent leftovers for the next couple of days. The meatballs also freeze well, if you want to save a batch for next week’s spaghetti dinner.
Photo by Kristyn P.
Adapted from paleogrubs.com

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

24

meatballs

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

24

servings

Adapted from paleogrubs.com

Ingredients

  • 2

    lbs. ground turkey (optional: use ground beef or ground chicken)

  • 1/2

    cup almond flour

  • 1/2

    cup pesto

  • 2

    egg whites

  • 1/2

    tsp salt

  • 1/4

    tsp freshly ground pepper

Directions

1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and then place a wire cooling rack on top of the baking sheet. Coat the wire rack well with coconut oil spray. 2. In a large bowl, mix together all of the ingredients. Roll the mixture into small balls using your hands and place on the wire rack. Bake for 20-25 minutes until cooked through.

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