Last week Kyle and I decided meatballs sounded good for dinner. We googled “Whole30 Meatballs” and found a plethora of recipes that looked beautiful!
Once we came across this one, we knew what we were making for dinner:
Paleo Pesto Meatballs
I only made a few changes to the recipe and it turned out great. I was a little nervous because I don’t think I’ve ever had beef meatballs (I’m not a big beef eater) but I loved them and ate every single bite! I didn’t feel like putting them over any veggies, so I just ate them with the sauce- and mmmmmmm. SO good. Kyle at his with pasta and parmesan.
- 1 lb ground beef (try to get local, grass-fed if you can. Mine was about 89% lean)
- 1 egg
- 1/4 cup almond flour
- 1/2 cup paleo pesto
- homemade sauce (or 1 jar of marinara sauce that suits your liking- I couldn’t find any without sugar so I made my own)
Paleo Pesto Ingredients:
- 2 cups basil leaves
- 1/2 cup toasted pine nuts
- 1 tbs nutritional yeast
- 2 small cloves of garlic
- 1/3 cup olive oil
- salt and pepper
- 2 cans of tomato sauce
- 1 white onion, chopped
- 1 tbs ghee or olive oil
- 1 tbs garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Start by making your pesto. Combine basil, nutritional yeast, pine nuts, and garlic in a food processor. The nutritional yeast gives it that cheesy flavor.
Turn your food processor on and slowly add olive oil as you process it.
Season with salt and pepper.
Next up, make the meatballs. In a large bowl, combine meat, egg, and almond flour.
Add pesto and stir until combined.
Shape into golf-ball sized meatballs. Brown in a frying pan until they are browned on all sides.
Now, make your sauce. Add chopped onions to a large sauté pan with ghee or olive oil and cook until translucent.
Add 2 cans of tomato sauce to the onions. Keep heat at medium and add in garlic powder, salt, and pepper. You can add red pepper flakes as well if you like!
Once the sauce is boiling and flavored to your liking (we added a LOT of garlic powder- I think it depends on the brand of tomato sauce you use) nestle the meatballs in the sauce.
Turn the sauce down to med/low and simmer for about 20 minutes until the meatballs are cooked through.
Out meatballs wanted to fall apart a little bit- I think we used too much pesto. But they were spectacular!
Serve over zucchini noodles, roasted veggies, cauliflower rice, or regular pasta if you have a husband who’s not doing the Whole30.
Nom nom nom
Have a good monday!
Andrea Tooley MD, A Doctor In The House