These baked turkey meatballs are one of my sneakiest and most delicious ways to get tons of healthy greens and lots of raw protein into the belly of any picky eater. Using gluten free rolled oats and cheesy pesto, these balls don’t need eggs or any additional ingredients to make them perfectly plump. Make ahead, store in the fridge for weeknight meal prep or freeze some for last minute dinners in the future.
- 1 packed cup of spinach
- 1 packed cup of fresh basil
- 1/2 cup raw almonds
- 1/4 cup freshly grated asiago cheese
- 1 tsp. salt
- 1 large lemon, zest + juice
- 1 tsp. raw organic honey
- 3 Tbsp. olive oil
- Meatballs: 1 lb. ground organic turkey
- 2 Tbsp. yellow onion, diced into 1/2
- 2 Tbsp. gluten free rolled oats
- 1/4 cup pesto
- 1/2 tsp. salt
- Preheat oven to 400° F.
- In a food processor, pulse together all of the pesto ingredients, except the olive oil, until it forms a thick paste. Add the olive oil, continue to pulse until it becomes more creamy, about 1 minute. If still very thick and paste like, add in 1 Tbsp. water.
- In a large bowl, combine all of the meatball ingredients.
- Roll into 1 inch thick balls and place into an oven safe dish or pan. I used a cast iron skillet because it was convenient but you can use any kind of oven safe dish.
- Place into the oven for 15-20 minutes, until cooked through and slightly browned on top.
- Top the meatballs with the additional pesto and serve with your favorite sides.
Meatballs can be 2 days ahead of time and refrigerated in an air tight container. Save left over pesto in an airtight container.