Pesto Turkey Meatballs

Name: Pesto Turkey Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 20
Cuisine: Italian
Ingredients: 2 cup Basil (2 cups fresh basil, packed); 2 cup Baby Spinach (2 cups fresh baby spinach, packed); ⅔ cup Pine Nuts (⅔ cup pine nuts); ½ cup Pecorino Cheese (1/2 cup pecorino romano cheese + 2 tablespoons grated pecorino Romano cheese + shaved ir grated pecorino Romano cheese); 6 cloves Garlic (6 cloves garlic); 1 ½ tsp Table Salt (1 tsp salt + 1/2 teaspoon salt); ¾ tsp Red Pepper Flakes (½ tsp red pepper flakes + 1/4 tsp red pepper flakes); ½ cup Extra Virgin Olive Oil (½ cup extra-virgin olive oil); 1 tbsp Lemon Juice (1 tbsp fresh lemon juice); ½ tsp Lemon (1/2 teaspoon lemon zest); 0 pieces Black Pepper (black pepper); 2 lb Whole Turkey (2 pounds ground turkey (I used ground thighs)); 2 pieces Egg (2 eggs, whisked); ⅓ cup Pesto (1/3 cup pesto + extra pesto); 2 tbsp Almond Flour (2 tablespoons almond flour); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); 0 pieces Avocado Oil (Avocado or olive oil, for frying); 32 oz Marinara Sauce (32 oz marinara sauce); 0 pieces Spaghetti (gluten free spaghetti)

Pesto Turkey Meatballs - Dinner (Italian)

60 minItalian

Servings20

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Ingredients

For 20 servings

Basil2 cup · 2 cups fresh basil, packed
Baby Spinach2 cup · 2 cups fresh baby spinach, packed
Pine Nuts⅔ cup · ⅔ cup pine nuts
Pecorino Cheese½ cup · 1/2 cup pecorino romano cheese + 2 tablespoons grated pecorino Romano cheese + shaved ir grated pecorino Romano cheese
Garlic6 cloves · 6 cloves garlic
Table Salt1 ½ tsp · 1 tsp salt + 1/2 teaspoon salt
Red Pepper Flakes¾ tsp · ½ tsp red pepper flakes + 1/4 tsp red pepper flakes
Extra Virgin Olive Oil½ cup · ½ cup extra-virgin olive oil
Lemon Juice1 tbsp · 1 tbsp fresh lemon juice
Lemon½ tsp · 1/2 teaspoon lemon zest
Black Pepper0 pieces · black pepper
Whole Turkey2 lb · 2 pounds ground turkey (I used ground thighs)
Egg2 pieces · 2 eggs, whisked
Pesto⅓ cup · 1/3 cup pesto + extra pesto
Almond Flour2 tbsp · 2 tablespoons almond flour
Italian Seasoning1 tsp · 1 teaspoon Italian seasoning
Avocado Oil0 pieces · Avocado or olive oil, for frying
Marinara Sauce32 oz · 32 oz marinara sauce
Spaghetti0 pieces · gluten free spaghetti

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Steps

1Preheat your oven to 400 degrees.
2Make the pesto by adding all of the ingredients to a food processor and pulsing until well combined. Set aside.
3Add all of the meatball ingredients, except the marinara sauce, in a large mixing bowl. Use your hands to mix until everything is well combined. Use a cookie dough scoop and wet hands to roll the meat mixture into golf ball sized meatballs, roughly 2 tbsp of meat per ball.
4Place the meatballs in a baking dish that had been drizzled with a little avocado or olive oil. Bake at 400 degrees for 10 minutes.
5Remove the meatballs from the oven and pour the marinara evenly over the meatballs. Return the dish to the oven and bake for another 15 to 20 minutes until the sauce begins to bubble and the meatballs are fully cooked.
6Serve with gluten free pasta, extra pesto, and pecorino Romano cheese and enjoy!