Turkey Pesto Meatballs Recipe (Dairy Free, Gluten Free, Paleo)
These delicious and healthy turkey pesto meatballs are made with just five ingredients, are ready in under 30 minutes and are a hit with my family every single time I make them.
Ingredients
- 1 pound extra lean ground turkey
- 1/2 cup almond flour
- 1 egg
- 1/2 cup store bought dairy free pesto (I use Trader Joe's vegan kale cashew basil pesto)
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 2 cups marinara sauce (I use Rao's Homemade Marinara)
Instructions
- In a large bowl, mix together all ingredients besides the marinara sauce. Use your hands to make sure all ingredients are well combined.
- Roll the meatballs into uniform sized balls, about an inch and a half in diameter. Place the meatballs on a plate or baking sheet.
- Heat a large heavy skillet over medium heat, and spray the skillet with cooking spray.
- When the skillet is heated, place the meatballs into the skillet and allow them to cook for about 5 or 6 minutes, depending on the size of your meatballs. Turn the meatballs onto another side and allow them to cook for another 5 or 6 minutes. Turn the meatballs a third time onto another side and allow them to cook for another 5 or 6 minutes. Then, turn the heat down to low and add the marinara sauce to the skillet with the meatballs. Let them meatballs simmer over low or medium low for about 5 minutes.
- Check one of the meatballs to ensure they are cooked all the way through, and serve immediately.
- This turkey pesto meatballs recipe will keep in a covered container in the refrigerator for about 3 days and make great leftovers.