Paleo Pesto Turkey Meatballs
Give your plain, boring turkey meatballs and upgrade by adding pesto! These Paleo Pesto Turkey Meatballs are super easy to make, require only 4 ingredients, can be served on or with anything, and are perfect to meal prep for the week ahead.
What’s better than turkey meatballs? PESTO turkey meatballs. Pesto is a game-changer in this simple pesto turkey meatball recipe. These meatballs are a weekly staple for me. They’re super versatile – you can serve them on pasta, zoodles, in a sub, cut up on pizza, whatever! Plus, they’re paleo and gluten-free. Winner, winner turkey dinner.
Meal prep for the week ahead
Figuring out what to make for dinner during the week is a constant struggle, am I right? One thing that’s definitely helped me is doing a little meal planning and prepping on Sundays for the week ahead. That’s where these pesto turkey meatballs come into play. The recipe makes enough for 4 servings, and you can easily store them in the freezer if you don’t think you’ll use them all over the next few days.
How to store turkey meatballs in the freezer
These pesto turkey meatballs are best stored frozen in their raw state. Here’s how: place the raw pesto turkey meatballs on a parchment-lined baking sheet. Cover it with plastic wrap and freeze until firm, about 2 to 3 hours. Transfer the meatballs to a freezer-safe, air-tight container or bag. That’s it! Let thaw in the refrigerator before cooking.
Why add pesto to turkey meatballs?
Why NOT add pesto to turkey meatballs should be the real question here. Pesto easily upgrades the flavor of these meatballs without you having to add a ton of different spices. Plus, pesto is a fat source, so it helps make the turkey meatballs nice and moist.
Here’s what you’ll need:
Lean ground turkey
Give these Pesto Turkey Meatballs a try! They’re gluten-free, grain-free, dairy-free and paleo. Try served on zucchini noodles or legume-based pasta. They’re perfect to meal prep for the week ahead.
- 1 pkg. lean ground turkey (typically ~1.3 lbs.)
- 1 egg white
- ¼ cup pesto
- 3 Tbsp almond flour
- ¼ tsp salt
- ¼ tsp pepper
1. Preheat oven to 400 °F. Combine meatball ingredients in a large bowl and mix with your hands. Use a cookie scoop and/or your hands to form the mixture into small balls, and either:
a. Cook right away: Place onto a greased, foil-lined baking sheet. Bake until cooked through, about 20 to 22 minutes.
b. freeze for later: place raw meatballs on a parchment-lined baking sheet; cover with plastic wrap and freeze until firm (~2 hours). Transfer to a freezer-safe, air-tight container or bag.