The other day I had made a big batch of my spinach and basil pesto and had so much leftover. Normally, I'll throw a tomato sauce over my turkey meatballs, but instead I decided to skip the sauce and add some pesto into the mixture to add more flavor. These meatballs are gluten-free, dairy free and a lighter alternative to traditional meatballs.
Prep Time: 10 minutes Cook Time: 50 minutes
Servings: Makes 12 meatballs
Serving Size: ~16 meatballs
- 1.5 lbs of lean ground turkey
- 1 large egg
- 2 tbsp almond flour
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup of dairy-free pesto
- 1 medium spaghetti squash
Optional for sauce:
- 2 tbsp Kerry Gold Unsalted Butter (for non-dairy version use extra-virgin olive oil)
- Salt & Pepper
- Pre-heat the oven to 400 degrees.
- Cut off the ends of the spaghetti squash and then slice it in half. Scoop out the inside of the spaghetti squash, removing the seeds (The spaghetti squash can be really difficult to cut so be careful!)
- Place the spaghetti squash on a baking sheet. Drizzle with olive oil and season with salt & pepper. Bake for 45 minutes.
- In a large mixing bowl, add ground turkey, egg, pesto and almond flour.
- Mix everything together and form meatballs the size of a golf-ball.
- Place the meatballs on a baking sheet with parchment paper and cook for 18-20 minutes.**
- Remove the spaghetti squash from the oven and using two forks, scrape out the flesh into long strands (so they resemble spaghetti noodles).
- In a large pan, heat butter (or olive oil for dairy-free version) over medium heat. Once the pan is hot, add the spinach and saute for 5 minutes.
- Place the spaghetti squash in a bowl, top with spinach and turkey meatballs!
**If you are just making the meatballs by themselves without the spaghetti squash, I recommend cooking at 375 for 22 minutes.