Paleo Turkey Meatballs with Pesto
User Reviews
4.7
42 reviews
Excellent
Paleo Turkey Meatballs with Pesto
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These gluten free whole30 paleo turkey meatballs are simmered in coconut milk basil pesto cream sauce for an easy, weeknight meal that's healthy and tasty!
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Ingredients
For the meatballs:
- 1 pound ground turkey 85% lean
- 1 egg
- 1/4 cup basil sliced + additional for garnish, fresh
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic minced, fresh
- 1 teaspoon lemon packed, zest
- 1/2 teaspoon salt sea salt
- 4 teaspoons coconut flour
- 1/2 cup chicken broth reduced sodium
- 4 zucchini spiralized with blade d, small
For the sauce:
- 1/3 cup black walnuts Hammons brand
- 2 1/4 cups basil very tightly packed (35 grams, fresh
- 2 tablespoons lemon juice fresh
- 2 teaspoons lemon zest
- 1 teaspoon garlic minced, fresh
- 3/4 teaspoon salt sea salt
- 2 tablespoons extra virgin olive oil
- 6 tablespoons coconut milk full fat
- 6 tablespoons chicken broth reduced sodium
Instructions
- In a large bowl, mix together all of the meatball ingredients up to the coconut flour until well mixed. Add in the coconut flour and stir until well mixed. Form into 20 lightly heaping Tbsp sized balls (I used a cookie scoop.)
- Heat a large, non-stick pan (or 2 mediums pans) over medium-high heat. Brown the meatballs on each side - about 1 minute per side- until golden brown. Add in the chicken broth, reduce the heat to medium/low and cover. Cook, stirring occasionally, until the meatballs are cooked and have absorbed the broth, about 8-11 minutes.
- While the meatballs cook, add the black walnuts into a SMALL food processor (mine is 3 cups) and process until broken down. Add all the remaining ingredients up to the olive oil and pulse until broken down and combined.
- With the food processor running, stream in the olive oil until well mixed.
- In a large, high-sided frying pan, combine the coconut milk and chicken broth on medium/high heat. Bring to a boil.
- Once boiling, whisk in all of the pesto until well combined and boil for 1 minute, stirring constantly. Then, reduce the heat to medium/low and simmer for 2-3 minutes, until the sauce begins to thicken up.
- Heat a dry frying pan on medium high heat and cook the zucchini noodles until they just begin to soften, about 3-4 minutes. Transfer to a layer of paper towel and lightly press out the excess moisture. Divide between 4 bowls.
- Stir the meatballs into the sauce and serve over the zoodles, garnishing with fresh basil and a squeeze of lemon, if desired.
- DEVOUR!
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
11.1g
(4%)
Protein
26.4g
(53%)
Fat
34.6g
(53%)
Saturated Fat
9.1g
(46%)
Polyunsaturated Fat
4.1g
(24%)
Monounsaturated Fat
6.8g
(34%)
Cholesterol
131mg
(44%)
Sodium
935mg
(39%)
Potassium
521mg
(11%)
Fiber
3.9g
(16%)
Sugar
3.7g
(7%)
Vitamin A
2050IU
(41%)
Vitamin C
11.6mg
(13%)
Calcium
39mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 11.1g | 4% |
| Protein | 26.4g | 53% |
| Fat | 34.6g | 53% |
| Saturated Fat | 9.1g | 46% |
| Polyunsaturated Fat | 4.1g | 24% |
| Monounsaturated Fat | 6.8g | 34% |
| Cholesterol | 131mg | 44% |
| Sodium | 935mg | 39% |
| Potassium | 521mg | 11% |
| Fiber | 3.9g | 16% |
| Sugar | 3.7g | 7% |
| Vitamin A | 2050IU | 41% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 39mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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