Paleo Turkey Meatballs with Pesto

These healthy turkey meatballs are simmered in coconut milk basil pesto cream sauce for an easy, weeknight meal that will please even picky eaters!

This one goes out to all my friends who:

1. Like to feel VRY VRY fancy
2. But also REALLY like to just hang out inside in their pyjamas. I get you. The struggle is REAL.

why you will LOVE this recipe

• These paleo meatballs, with their lusciously smooth, flavor-packed, VIBRANTLY fresh walnut basil pesto CREAM SAUCE and ZOODLES, feels like an ULTRA fancy restaurant meal but you get to eat it in the COMFORT of your pyjamas. Ain’t no one gonna care if you slurp up those zoodles, causing creamy pesto goodness to splatter ALL over your face.
• They’re going to save your real-life “what am I going to make for dinner that tastes good, and is as easy as a sandwich, but doesn’t taste like a sandwich, because I am craving something more exciting” problem on MORE than one occasion.
• It starts with the easiest gluten-free turkey meatballs that are made of simple, panty-essential kind of ingredients. Even though these whole30 turkey meatballs have an ingredient list that seems a little “HOO-HUM” once you put ‘em in your mouth, you’re gonna be liiike “OH YUM.”

what makes black walnuts so special?

Aside from a depth of flavor like no other, black walnuts add a triple threat of heart-healthy Omega-3s, Magnesium and plant protein (the most of any tree nut!)

Their unique, complex flavor is brightened up by bursts of punchy, fresh lemon, vibrant basil and a little steamy-stove-time with creamy, rich coconut milk to create the most luscious pesto cream sauce that your taste buds will hardly believe came out of YOUR very own kitchen.

INGREDIENTS

For The Meatballs:

• 1 lb 85% lean ground turkey
• 1 egg
• 1/4 cup fresh basil, sliced + additional for garnish
• 2 tsp Italian seasoning
• 2 tsp fresh garlic, minced
• 1 tsp lemon zest, packed
• 1/2 tsp sea salt
• 4 tsp coconut flour
• 1/2 cup reduced-sodium chicken broth
• 4 small zucchinis, spiralized with blade D

For The Sauce:

• 1/3 cup black walnuts
• 2 1/4 cups fresh basil, very tightly packed (35g)
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 1 tsp fresh garlic, minced
• 3/4 tsp sea salt
• 2 tbsp extra virgin olive oil
• 6 tbsp full-fat coconut milk
• 6 tbsp reduced-sodium chicken broth

INSTRUCTIONS

• In a large bowl, mix together all of the meatball ingredients up to the coconut flour until well mixed. Add in the coconut flour and stir until well mixed. Form into 20 lightly heaping Tbsp sized balls (I used a cookie scoop.)
• Heat a large, non-stick pan (or 2 mediums pans) over medium-high heat.  Brown the meatballs on each side — about 1 minute per side — 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 8-11 minutes.
• While the meatballs cook, add the black walnuts into a food processor and process until broken down. Add all the remaining ingredients up to the olive oil and pulse until broken down and combined.
• With the food processor running, stream in the olive oil until well mixed.
• In a large, high-sided frying pan, combine the coconut milk and chicken broth on medium/high heat. Bring to a boil.  
• Once boiling, whisk in all of the pesto until well combined and boil for 1 minute, stirring constantly. Then, reduce the heat to medium/low and simmer for 2-3 minutes, until the sauce begins to thicken up. 
• Heat a dry frying pan on medium high heat and cook the zucchini noodles until they just begin to soften, about 3-4 minutes. Transfer to a layer of paper towel and lightly press out the 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!

tips and tricks for making delicious turkey meatballs

• Use a small food processor (mine is three cups) for the black walnuts. It’s more effective. It’s also easier to clean — and who doesn’t want that!
• Be careful not to overdo the zoodles. Just 3-4 minutes is long enough. Any longer and you run the risk of them becoming zucchini soup.
• I use blade D when running the zucchini through the spiralizer but you do you. If you prefer a thicker “noodle”, try a different setting (and add a minute to the cooking time).

FAQs

how to store turkey meatballs and zoodles

The meatballs can be stored in a container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

As for the zucchini noodles, they can be refrigerated for 4 days. When you are ready to eat the noodles, simply reheat them in a saucepan on the stovetop or in the microwave. To avoid running the risk of turning the noodles into mush, try them cold as part of a salad or in a wrap. Just do so in a few days to ensure the best taste and texture.

Other Recipes You Might Like:

Whole30 Sweet and Sour Paleo Meatballs

Zucchini Noodles with Everything Pesto and Fried Eggs

Indian Salmon Curry Zucchini Noodles

Low carb buffalo chicken meatballs 

Recipe

Paleo Turkey Meatballs With Pesto

4.70 from 13 votes

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Serves: 4 People

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Ingredients

For the meatballs:

• 1 Lb 85% Lean ground turkey
• 1 Egg
• 1/4 Cup Fresh basil, sliced + additional for garnish
• 2 tsp Italian seasoning
• 2 tsp Fresh garlic, minced
• 1 tsp Lemon zest, packed
• 1/2 tsp Sea salt
• 4 tsp Coconut flour
• 1/2 Cup Reduced sodium chicken broth
• 4 Small zucchinis, spiralized with blade D

For the sauce:

• 1/3 Cup Hammons Black Walnuts
• 2 1/4 Cups Fresh basil, very tightly packed (35g)
• 2 Tbsp Fresh lemon juice
• 2 tsp Lemon zest
• 1 tsp Fresh garlic, minced
• 3/4 tsp Sea salt
• 2 tbsp Extra Virgin Olive oil
• 6 Tbsp Full fat coconut milk
• 6 Tbsp Reduced sodium chicken broth

Instructions

• In a large bowl, mix together all of the meatball ingredients up to the coconut flour until well mixed. Add in the coconut flour and stir until well mixed. Form into 20 lightly heaping Tbsp sized balls (I used a cookie scoop.)
• Heat a large, non-stick pan (or 2 mediums pans) over medium-high heat.  Brown the meatballs on each side – about 1 minute per side- 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 8-11 minutes.
• While the meatballs cook, add the black walnuts into a SMALL food processor (mine is 3 cups) and process until broken down. Add all the remaining ingredients up to the olive oil and pulse until broken down and combined.
• With the food processor running, stream in the olive oil until well mixed.
• In a large, high-sided frying pan, combine the coconut milk and chicken broth on medium/high heat. Bring to a boil.  
• Once boiling, whisk in all of the pesto until well combined and boil for 1 minute, stirring constantly. Then, reduce the heat to medium/low and simmer for 2-3 minutes, until the sauce begins to thicken up. 
• Heat a dry frying pan on medium high heat and cook the zucchini noodles until they just begin to soften, about 3-4 minutes. Transfer to a layer of paper towel and lightly press out the 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:

Calories: 458kcal (23%) Carbohydrates: 11.1g (4%) Protein: 26.4g (53%) Fat: 34.6g (53%) Saturated Fat: 9.1g (57%) Polyunsaturated Fat: 4.1g Monounsaturated Fat: 6.8g Cholesterol: 131mg (44%) Sodium: 935mg (41%) Potassium: 521mg (15%) Fiber: 3.9g (16%) Sugar: 3.7g (4%) Vitamin A: 2050IU (41%) Vitamin C: 11.6mg (14%) Calcium: 39mg (4%) Iron: 1.3mg (7%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dinner

Cuisine:American

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WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 11 POINTS+: 12. OLD POINTS: 11

(Per 1/4 of the recipe)

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