Pesto Turkey Meatballs

Category: Main Dish

Total Time: 35 mins

Servings: 2


  • 1 lb ground turkey (dark meat is best)
  • 1 egg, whisked
  • 1/4 cup almond flour
  • 1/2 cup pesto sauce (see below)
  • 1/4 cup onion, finely chopped
  • 1 tbsp milk of your choice

Pesto Sauce

  • 2 cups fresh basil
  • 2 cloves garlic (or 1/2 tsp garlic granules)
  • 1/2 cup walnuts
  • 1/2 cup extra virgin olive oil
  • 1 tbsp fresh parsley
  • 1 tbsp lemon juice
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1/4 cup nutritional yeast flakes (optional)


To Make the Pesto:

  1. Remove stems from fresh basil leaves.
  2. Place all ingredients except extra virgin olive oil in a high-speed food processor and pulse until ingredients are minced and a thick paste is formed.
  3. Turn food processor to ‘low’ and slowly add olive oil until mixture is smooth.

To Make the Meatballs:

  1. Prepare pesto sauce as outlined above and set aside.
  2. Preheat oven to 375 F. In a large bowl, combine all ingredients until well combined.
  3. Using moistened hands, form meatballs with turkey mixture. Line in a single layer on a large glass casserole dish.
  4. Bake for 20 – 30 minutes, or until golden and cooked through (165 internal temperature). Serve over zoodles (zucchini noodles) and top with remaining pesto sauce (warmed) and fresh basil, if desired.