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Paleo Pesto Turkey Meatballs

By May 16, 2017Eat, Recipes

Man, I love meatballs. These ones are super easy to make, they’re filling, and they’re delicious. For those who care, they’re Whole30 and Paleo-friendly, too!

Pesto Turkey Meatballs  

Time: 30 minutes

When to Eat Them: breakfast, lunch, dinner, dessert, snack time 

Perks: Whole30-compliant, Paleo-friendly, gluten-free 

Sh*t You Need:

Base

1 pound lean ground turkey (or chicken) 
1/3 cup almond flour 
1 tablespoon melted ghee or butter 
1 egg 
2 tablespoons dried cranberries

Herbs: 

5 stalks of fresh rosemary leaves (leaves stripped from the brown stalks) 
2 tablespoons fresh or freeze-dried chives 
2 tablespoons fresh or freeze-dried parsley 
1 tablespoon fresh basil 
1 teaspoon dried thyme 
1/2 teaspoon dried oregano 
1 teaspoon sea salt 
1 teaspoon black pepper 

The Recipe:

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

2. Whisk the egg in a large bowl; then, mash/combine all of the other base ingredients in that same bowl and mix well 

3. In a blender or food processor, combine all of the herbs ingredients and blend until finely chopped.

4. Pour herbs into the large bowl, and combine well with the turkey.

5. Using a spoon, scoop out a ping-pong sized amount of batter; roll into a ball.

6. Place the meatball on parchment paper; repeat until all batter is used.

7. Bake for 20 minutes, turning meatballs over at the 10-minute mark.

8. Let cool and eat! They can be stored in the fridge for up to 6 days, or in the freezer for months.

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Author Hannah Liistro

Hannah is a third-year at Northeastern University in Boston. A yogi, chocolate & coffee lover, and grocery store aficionado, she writes recipes, college advice, and skincare reviews on wholesomelyhannah.com (@wholesomelyhannah on Insta).

More posts by Hannah Liistro