I eat a fair amount of chicken, in fact, it is a go-to in my diet. When eating chicken, I really only eat the breast because it is lower in calories and fat, but very high in protein. However, I do go through phases where chicken does not sound appealing because I have eaten too much of it. So, I decided I needed a change.
My second go-to meat is always lean ground turkey. I love it’s versatility and protein content. I personally buy 99% lean, because I tend to add healthy fats (like olive oil and coconut oil) to my cooking and do not need the extra fat from meat. However, for some, 99% lean is way too dry. If this is you, I suggest trying 90% lean! With that being said, I couldn’t decide how I wanted to cook it up. I wasn’t in the mood for tacos or burgers…then I realized something I haven’t had in awhile…MEATBALLS!
Now, this brings up a fun fact. For my friends that know me, you know I love Jersey Shore. So, I thought why not make some versatile, Italian flavored meatbawls, in honor of Jersey Shore Family Vacation finally airing and being so successful! I am a huge fan of a few shows on MTV, but Jersey Shore is literally the reason I pay for a Hulu account. I just love a good reality tv show!
My first step was to think about the flavors that I like most in Italian cooking. My number one is always basil! I love how it can make a meal taste fresh and so flavorful while also being a leafy green (that counts right?) But what’s better than just basil? Pesto. I had a jar of pesto from Trader Joe’s that I have been using in various ways, but this seemed like a great way to add flavor to my meatballs. I also love dried oregano, minced garlic, and to my father’s disapproval, dried parsley. These flavors can easily be used in many ways and with many sauces, pastas, and salads.
Now, normally meatballs call for breadcrumbs. However, I am gluten-free (if you haven’t noticed). I decided to try to make them with almond flour instead of any type of bread crumb. This also eliminated any high carbs or extra/unneeded starches. If you have a nut allergy, I am sure rice flour would work as well, but like I said, I didn’t want the extra carbs. The use of almond flour also made my meatballs paleo friendly, so enjoy babes!
Pesto Turkey Meatballs Recipe
I was able to make 13 large meatballs, but if you wanted to make more, you could just use less meat in each ball. PS: these are better enjoyed while watching Snooki and Deena day drink and dance their hearts out (;
- 1 pound lean ground turkey
- 1 egg
- 1/4 cup almond flour
- 3 cloves garlic, minced
- 2 tablespoons dried or fresh oregano
- 2 tablespoons dried or fresh parsley
- 2 tablespoons pesto
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Preheat your oven to 400 °F. Line a baking sheet with foil. This creates easier clean up for you!
- In a mixing bowl, add egg, garlic, almond flour, parsley, oregano, pesto, salt, and pepper. Mix until all ingredients are combined.
- Add your lean ground turkey. Be sure to mix really well so all of the turkey is covered in flavors, egg, and flour!
- Using a tablespoon for measurement, take a scoop of turkey and using your hands, roll into a tight ball and place on your baking sheet. If this thought totally disgusts you, you can also use a cookie scoop so you aren’t touching the raw meat. When making your meatballs, remember to try to make them all a similar size so you can be sure they cook through all the way.
- Put baking sheet in the oven and allow your meatballs to cook for 20 minutes.
- Using tongs, flip your meatballs so they brown on both sides. Cook for 10 more minutes.
- Allow to cool.
- You can enjoy them on pasta, add them to my Spaghetti Squash with Avocado Pesto or how I decided to enjoy them tonight, with some veggies and homemade tzatziki! Just because they are Italian meatballs, it doesn’t mean they can’t go well with Greek (;