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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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Italian
Keyword:
gluten-free meatballs
Servings:
45
meat balls
Author:
Audrey from Mama Knows Gluten Free
Ingredients
Meatballs:
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
Instructions
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.
Meatballs:
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!
Notes
Mama says, "Check your labels!"
Nutrition
Serving:
6
meatballs
|
Calories:
87
kcal
|
Carbohydrates:
2
g
|
Protein:
8
g
|
Fat:
5
g
|
Cholesterol:
23
mg
|
Sodium:
71
mg
|
Potassium:
137
mg
|
Vitamin A:
350
IU
|
Vitamin C:
1.7
mg
|
Calcium:
21
mg
|
Iron:
0.8
mg