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 min
- Cook time
- 30 min
- Yield
- 45 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds ground turkey
- 2 eggs (whisked)
- 2/3 cup almond flour
- 2 tablespoons of onion powder
- 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
- 1
Preheat oven to 425º F.
- 2
In a food processor chop fresh basil. If using dried basil add to the food processor when you add the cashews.
- 3
Add cashews to the food and chop until fully combined with basil.
- 4
Add minced garlic, salt, lemon juice and olive oil to the cashew mixture and chop until fully combined.
- 5
In a large bowl whisk eggs.
- 6
Add ground turkey, almond flour, onion powder and pesto sauce. Mix together with a large spoon or your hand until fully combined.
- 7
Line two baking sheets with parchment paper.
- 8
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.
- 9
Cook for 30 minutes.
- 10
Enjoy!