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Pesto Meatballs (gluten and grain free, paleo) ~ savorylotus.com

Pesto Meatballs (gluten and grain free, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 3 reviews
  • Author: Katja from Savory Lotus
  • Yield: 48 small meatballs 1x

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

  1. Preheat oven to 400’F and line baking sheets with unbleached parchment paper (like this).
  2. 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.
  3. 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.
  4. Form into small balls and place onto lined baking sheets.
  5. Bake for 22-24 minutes, or until cooked all the way through and starting to brown.
  6. 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.