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.
You'll also love
- Jones Sausage, Cranberry & Apple... 3.9/5 (13 Votes)
- Grilled Cheese with Bacon and... 4.5/5 (21 Votes)
- Lettuce Wraps with Turkey &... 4.5/5 (22 Votes)
Review this recipe