Ingredients
Scale
- 1 bunch fresh basil, leaves only
- 1 clove fresh garlic, minced
- 1 tsp fresh lemon juice
- 1 tsp unrefined sea salt (I use this one)
- 1/8 tsp black pepper
- 3 TBS olive oil, coconut oil (like this) or ghee (like this), melted
- 2 eggs, beaten
- 2 pounds ground meat
- 1 tablespoons coconut flour (like this) **see note
Instructions
- Preheat oven to 400’F and line baking sheets with unbleached parchment paper (like this).
- TO MAKE PESTO: In a food processor, process basil leaves until completely broken up. Add garlic, lemon juice, salt, pepper, and fat of choice and continue to process until well incorporated and smooth.
- Mix ground beef, eggs, and flour together in a large bowl. Add basil pesto and mix again. I just get in there with my hands.
- Form into small balls and place onto lined baking sheets.
- Bake for 22-24 minutes, or until cooked all the way through and starting to brown.
- Enjoy! To freeze for later, freeze in single layers then place into airtight container.
Notes
I use 1 tablespoon of coconut flour as a binder. You can sub any flour that you have like almond or cassava, but you will have to use at 2-3 tablespoons of any other flour. Start with 2 and add another if mixture seems too sticky to roll.