These Paleo-friendly Pesto Meatballs are made with a quick and easy Dairy Free Pesto. Totally Gluten and Grain Free, these meatballs are going to be a hit with the whole family! Serve with your favorite pasta or over zucchini noodles to keep it low carb!
Originally Posted: 8/2/2013 | Updated: 4/12/2018
Meatballs are just plain old comfort food for me.
Growing up we had spaghetti and meatballs at least once a week, it was always topped with a lot of Locatelli, accompanied by a big salad and sometimes even garlic bread.
My grandmother used to make her meatballs first thing in the morning (like 8am) and simmer them all day long.
I would love to tell you that it was because she was a master cook who knew something we don’t, but the truth is she was pretty into watching afternoon soap operas and didn’t want anything to get in the way of that. We all have our things right?
I started making these Paleo Pesto Meatballs because they are super quick to whip up (assuming you have the Paleo Pesto made) and make an easy weeknight dinner my whole family loves.
The Pesto adds such a nice flavor to the meat and the sauce, all that is left to do is decide what to serve them on top of.
TIPS, TRICKS + HELPFUL INFO:
- I have also made these Pesto Meatballs to serve alongside vegetables or over a salad and omitted simmering in the red sauce. If you do this, reduce the Paleo Pesto to 1/2 cup and make sure to cook the meatballs completely (no pink in the center!) in the frying pan. To do this, I typically lower the heat to medium low and they take around 1/2 hour.
- I have baked them but I really prefer the crispy edges of the frying pan.
- They freeze really well, both raw or after being cooked (and cooled).
- If you want to make some homemade sauce for these Pesto Meatballs, try my Quick Homemade Pasta Sauce with Sausage
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These Pesto Meatballs are made with a quick and easy Dairy Free Pesto. Serve with your favorite pasta or over vegetable noodles to keep it low carb!
- 2.5 pounds lean ground beef 15% fat
- 1/2 cup blanched almond flour
- 1 large egg
- 1.5 teaspoons kosher salt
- 3/4 cup Paleo Pesto
- 2 24-ounce jars Sugar Free Organic Pasta Sauce of Choice
In a large mixing bowl, combine ground meat with almond flour, egg, salt and pesto. I like to use my hands and mix and just incorporated, don’t overwork the meat or it will become tough.
If you have a kitchen scale and want to get the exact portion size, weigh out 2.5 ounce mounds of the meat mixture. You should get 20 of them. Alternately, just try to make them the size of a golf ball and do your best to get them even.
Use the palms of your hands to roll the meat into balls.
Heat a large nonstick frying pan over medium high heat and cook the meatballs in batches, taking care not to overcrowd the pan. Cook each batch for 15 minutes, turning every 5 minutes, until the sides are nice and brown.
Carefully remove meatballs from frying pan and gently drop into sauce. Simmer over a low light for at least ½ hour (longer is not a problem) until cooked through, serve and Enjoy!
Individual Serving is 2 Meatballs — Serves 10