Turkey Meatballs + Basil Pesto (AIP, Paleo, GF, DF)

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Meatballs! Since I don't eat tomatoes or pasta, I almost never make these little things anymore. What am I thinking, right? They're so tasty and delightful. My new solution: basil pesto and spaghetti squash. A nice healthy meal for those time when I'm missing spaghetti and meatballs. 

For Cameron and I, I picked a small spaghetti squash. To cook it: cut off the stem, stand the squash on its new flat end and halve from navel to stem end. Scoop out seeds. Lightly rub cut sides with olive oil. Roast cut sides down on a lined baking tray in a 400 degree oven for 45 minutes (small squash) to an hour (larger squashes). Flip over and shred with a fork, Discard skins. 

To make this AIP, omit almond flour or substitute with coconut flour. 

Serves 6. 

Turkey Meatballs + Basil Pesto

for the meatballs

2 lbs ground turkey 

1/4 cup almond flour

1 yellow onion, grated

5 cloves garlic, peeled, grated

2 tablespoons nutritional yeast

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 1/2 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

for the pesto

1 large bunch basil, leaves only

2 garlic cloves

juice of one lemon

1/2 cup olive oil (I like half olive oil, half avocado oil, personally)

salt, to taste

Heat oven to 450 degrees. Line a baking tray with a silpat or parchment paper. Set aside. 

In a medium sized bowl, combine all the ingredients for the meatballs. Mix well. Form into tablespoon sized balls and arrange on prepared tray. Roast 15 minutes, flip and cook 15 minutes more. 

While meatballs are cooking, make the pesto by blending all pesto ingredients in a blender or food processor. Serve with meatballs.