Turkey Pesto Meatballs

By á-178187

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.

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

Details

Servings 24
Preparation time 20mins
Cooking time 45mins
Adapted from paleogrubs.com

Preparation

Step 1

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.