Paleo Pesto Turkey Meatballs with zucchini noodles
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Paleo Pesto Turkey Meatballs

Paleo pesto turkey meatballs are so tender and juicy. They are bursting with flavor from the homemade dairy-free basil pesto sauce. Super easy to make in less than 40 minutes.
Course Main Course
Cuisine Italian
Keyword gluten-free meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 45 meat balls
Calories 87kcal
Author Audrey from Mama Knows Gluten Free



  • 3 pounds ground turkey
  • 2 eggs whisked
  • 2/3 cup almond flour
  • 2 tablespoons  of onion powder

Pesto Sauce:

  • 1/2 cup olive oil
  • 10 oz package of fresh basil leaves or 4 tablespoons of dried basil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 cup cashews
  • 2 tablespoons lemon juice


  • Preheat oven to 425º F.

Pesto Sauce:

  • In a food processor chop fresh basil. If using dried basil add to the food processor when you add the cashews.
  • Add cashews to the food and chop until fully combined with basil.
  • Add minced garlic, salt, lemon juice and olive oil to the cashew mixture and chop until fully combined.


  • In a large bowl whisk eggs.
  • Add ground turkey, almond flour, onion powder and pesto sauce. Mix together with a large spoon or your hand until fully combined.
  • Line two baking sheets with parchment paper.
  • Using a medium cookie scoop ( 1 1/2 teaspoon) or a heaping tablespoon scoop meatball mixture out to form a ball and place on the baking sheet.
  • Cook for 30 minutes.
  • Enjoy!


Mama says, "Check your labels!"


Serving: 6meatballs | Calories: 87kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 137mg | Vitamin A: 350IU | Vitamin C: 1.7mg | Calcium: 21mg | Iron: 0.8mg
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