Gluten Free Turkey Pesto Meatballs

Turkey Pesto Meatballs - My Name is April

This week’s meal prep we decided to branch out. Go a little crazy. Spice it up! Normally we would shy away from things that sound like they require effort but apparently today, we felt a little frisky.

And surprisingly, it didn’t take much time at all! On average, we spend around 3 hours meal prepping including the initial grocery shop and we didn’t exceed this time by much at all. We did cheat a little though.

Ground Turkey Pesto Meatballs. Probably the only type of ball you will enjoy in your mouth. Naughty thoughts, cheeky! I was, of course, referring to brussell sprouts ;-).

Turkey Pesto Meatballs - My Name is April

Turkey is not a regular protein in our diet but after finding some inspirational online recipes, we decided to have a crack at using it. One of my favourites for recipes these days is The Iron You – check him out if you want to read about a triathlete’s life!

Turkey Pesto Meatballs - My Name is April

The results were amazing. The added kick of pesto takes the meatballs to a whole new level while the addition of almond meal in replacement of breadcrumbs really adds depth and meatiness to it.

Turkey Pesto Meatballs - My Name is April

Turkey Pesto Meatballs - My Name is April

Gluten Free Turkey Pesto Meatballs

Serving Size: 8 servings (24 meatballs)

Calories per serving: 490

Fat per serving: 29

Carbs per serving: 16

Protein per serving: 39

Ingredients

  • 1kg lean turkey mince
  • 190g jar of basil pesto
  • 1/2 cup almond meal
  • 1/3 cup parmesan cheese
  • 2 teaspoons ground paprika
  • 2 jars of Italian meatball sauce (you can make your own but we used GF meatball sauce, I will update post with which one!)
  • 1 teaspoon sea salt
  • Pepper to your liking
  • 1/4 cup water
  • Italian Herbs
  • Olive oil
  • Large Pan

Instructions

  1. In a large bowl, combine all the ingredients except the marinara sauce and water until the mixture is evenly distributed amongst each other.
  2. Using a heaped tablespoon, roll out as many balls as your mixture allows. (I made 24)
  3. Drizzle some olive oil in your pan and over a medium-high heat, cook one side of your meatball until golden brown; turn it over and repeat the process. Do this in batches if you need to, I definitely did!
  4. Once all meatballs are seared, add them back into the pan with your sauce and water and simmer for approx 15 minutes or until the meatballs are cooked through. Again, if you need to do this in batches then please do, but I found they fit fine in one pan. As long as the meatballs are nearly submerged in sauce it should be fine.
  5. Top with a bit of extra parmesan and your Italian Herbs and you are done!

Notes

Eat with zoodles or by themselves!

You can serve this on a bed of zoodles if you are being carbohydrate conscious, or with some normal pasta (go the zoodles!!) or even just eat them by themselves like what I will do!

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