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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!
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
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.