Healthy meatballs are simmered in coconut milk pesto cream for an easy weeknight meal—as tasty as it is beautiful!
Are meatballs the ultimate comfort food? Could be! They’re warm and satisfying, take on familiar flavors well, and are easy to spear on your fork for tender two-bite treats. Making them is a cinch (enlist someone to help with rolling, and they’re even quicker to make), and they’re typically inexpensive and popular with just about any crowd.
Enter these not-so-ordinary, amazingly tasty meatballs packed with great nutrition. A bonus? They’re compliant with a number of eating plans, something that’s not always easy to find when you’re craving fresh Italian flavors. But even if you’re not looking for anything pegged to a special diet, there are some ingredients here worth getting to know better; if they’re not already in your pantry or in your usual meal rotation, this is an excellent recipe for giving them a try!
The vibrantly fresh basil pesto just might be the hero of this dish. This one forgoes the usual cheese and adds a dose of lemon zest and juice for punch and black walnuts for robust flavor and a hit of umami. Simmering the pesto with coconut milk makes a luscious cream sauce, no actual cream involved. Add in zucchini noodles (“zoodles”) instead of regular spaghetti for a gluten-free base that’s also a welcome serving of veggies. And then the meatballs themselves: Lean ground turkey stands in for the usual beef and gets a boost from more basil and seasonings and uses coconut flour as a binder in place of the more usual breadcrumbs. Kind of brilliant.
The total picture? Familiar flavors and textures with just a touch of originality. Add in some feel-good nutritional benefits, and it might be the definition of a great meal!
Are Paleo Turkey Meatballs With Pesto Healthy?
This main course emphasizes unprocessed, nutrient-dense ingredients. It’s a source of protein, potassium, vitamin A, and other important nutrients. It’s not only appropriate for Paleo but also for Whole30 diets, and it’s gluten-free, grain-free, dairy-free, and low in carbohydrates. The dish is slightly high in sodium. If this is a concern, you can halve or omit the sea salt in the meatballs and sauce. And if you want an egg-free version, you can omit the egg in favor of a vegan egg replacer or a flax egg made of one tablespoon of flax meal mixed with three tablespoons of water and allowed to sit for five minutes before adding it to the meat mixture.
What Makes Black Walnuts So Special?
Black walnuts are the only native nut that grows only wild in the United States. They are closely related to English walnuts (which actually originated in Asia) but with several differences in taste and nutrition. Black walnuts are more intensely flavored than regular walnuts, with a taste that’s robustly earthy with smoky and bittersweet flavors. They also have a higher protein content than regular walnuts and a higher percentage of heart-healthy fats.
The meat of the black walnut is famously difficult to harvest, so much so that many people with one of these stately trees on their property don’t even bother. Additionally, the nuts, which mature in the fall, need to age for several weeks after hulling and before the time-consuming process of cracking and removing the meat from the shell. Thankfully for fans of this boldly flavored nut, black walnuts are available commercially and sometimes at farmers’ markets in the fall. Hammons, a family-owned business located in Missouri, is the top producer of black walnuts and collects wild-grown nuts from across the country. But if you prefer to use English walnuts in the pesto, by all means do—it will still be wonderful.
How Do I Store Leftovers?
Cool the meatballs and sauce and refrigerate them in an airtight container for up to 4 days. Because the zoodles are best if reheated separately, it’s better to store them that way—but if you can’t, it’s no big deal. Reheat the meatballs in the microwave or in a saucepan on the stovetop until hot. If you can, reheat the zoodles by pouring off any excess liquid and tossing them in a hot skillet on the stove until just warmed through.
Serving Suggestions
After a fantastic, comforting meal, what could be better than a wonderful dessert? Keep with the Paleo theme with these unforgettable Pumpkin Spice Paleo Magic Cookie Bars or bright Tropical Paleo Lemon Bars. Or go with a healthy, fruit-forward dessert like colorful Fruit Kabobs or beautiful Vegan Banana Ice Cream Bars. Or try the FFF version of the Italian favorite Panna Cotta topped with fresh berries.
Ingredients
For The Meatballs And Zoodles:
- 1 pound 85% lean ground turkey
- 1 egg
- 1/4 cup fresh basil sliced, plus additional for garnish
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh garlic minced
- 1 teaspoon lemon zest packed
- 1/2 teaspoon sea salt
- 4 teaspoons coconut flour
- 1/2 cup reduced-sodium chicken broth
- 4 small zucchinis spiralized with blade D
For The Pesto And Sauce:
- 1/3 cup black walnuts
- 2 1/4 cups fresh basil very tightly packed, 35 grams
- 2 tablespoons fresh lemon juice plus more for garnish, optional
- 2 teaspoons lemon zest
- 1 teaspoon fresh garlic minced
- 3/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons full-fat coconut milk
- 6 tablespoons reduced-sodium chicken broth
Instructions
- For the meatballs and zoodles: In a large bowl, mix together they turkey, egg, basil, Italian seasoning, garlic, zest, and salt until combined. Add in the coconut flour and mix in gently. Form into 20 balls, each made with a slightly heaping tablespoon (I use a cookie scoop).
- Heat a large nonstick skillet (or 2 medium skillets) over medium-high heat. Add the oil. Cook the meatballs, turning frequently, 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 to 11 minutes.
- While the meatballs cook, spiralize the zucchini. Set aside.
- For the pesto and sauce: Add the black walnuts to a small food processor (mine is 3 cups) and process until broken down. Add the basil, lemon juice and zest, garlic, and salt and pulse until combined. With the motor running, stream the olive oil in until well mixed.
- In a large, high-sided skillet, combine the coconut milk and chicken broth and place over medium-high heat. Bring to a boil.
- Once boiling, whisk in all of the basil pesto until well combined and boil for 1 minute, stirring constantly. Reduce the heat to medium-low and simmer for 2 to 3 minutes, until the sauce begins to thicken up.
- Heat a dry skillet over medium-high heat and cook the zoodles until they just begin to soften, about 3 to 4 minutes; don't overcook. Transfer the zoodles to a layer of paper towel and lightly press out 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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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