Paleo Turkey Meatballs With Pesto

Low Carb Whole30 Turkey Meatballs with Pesto Cream Sauce - These healthy turkey meatballs are simmered in a coconut milk basil pesto cream sauce for an easy, weeknight meal that is keto and paleo friendly and so tasty! | #Foodfaithfitness |

Paleo Turkey Meatballs With Pesto

These gluten free whole30 paleo turkey meatballs are simmered in coconut milk basil pesto cream sauce for an easy, weeknight meal that's healthy and tasty!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 458kcal

Author FoodFaithFitness

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