These baked paleo meatballs are made with beef and almond flour and topped with a simple kale flavor that packs a punch of flavor.
It’s day 3 of this unofficial whole30 dinner week, and we’re making baked paleo meatballs with kale pesto. Fun fact: meatballs make every recipe better. In fact, a few years ago I opted to go to a meatballs restaurant here in Pittsburgh for my birthday (Emporio, for anyone around here). There, they let you customize the kind of meatballs you want along with the sauce/marinade. Pesto meatballs are SO good and usually my go-to, at least when I go out to eat.
Now, they can be my and your go-to at home, too.
Most traditional meatball recipes call for breadcrumbs as a bind, but these paleo meatballs use almond flour instead. It works friends, it works.
As with many whole30 recipes, I paired the meatballs with cauliflower rice. Cauliflower rice is SUCH an easy way to squeeze in a vegetable, and it tastes extra delicious topped with the kale pesto.
For this recipe, you’ll want to start by prepping the meatballs. You can use a large spoon or even your hands to combine the ground beef, eggs, onion, and almond flour together and then form the mixture into meatballs. While you can absolutely make these in a skillet, I prefer baking them so I don’t have to keep my eyes on them the entire time. Meanwhile, you can prepare the kale pesto as the meatballs are in the oven.
Note: if you own a handheld blender, like the Magic Bullet, I recommend using that to make the pesto. If you don’t, then I recommend using your food processor.
The pesto is a simple combination of basil, kale, garlic, almonds, and olive oil. Simple ingredients that create a punch of flavor.
Last, you’ll cook the cauliflower rice according to the package instructions (typically either in a skillet or in the microwave). Then, you’ll put it all together: cauliflower rice topped with meatballs and then everything covered in kale pesto. YUM! If you try these baked paleo meatballs, be sure to tag @thealmondeater on Instagram!
Looking for more whole30 inspiration? Give these roasted carrots with carrot top pesto a try!
PrintBaked Paleo Meatballs with Kale Pesto
These baked paleo meatballs are made with beef, paired with cauliflower rice and topped with kale pesto for a complete whole30 meal.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 24 meatballs
- Category: dinner
- Method: oven
- Cuisine: meatballs
Ingredients
for the meatballs:
- 1 lb. ground beef
- 1/2 yellow onion, diced
- 1 egg
- 1/2 cup almond flour
- 1/2 tsp dried parsley
- Salt and pepper
for the pesto:
- 2 cups kale
- 2 cups fresh basil
- 3 garlic cloves
- 1/4 cup almonds
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup water, or more
Instructions
- Preheat oven to 400°.
- Add beef, onion and egg to a large bowl and use a spoon or your hands to combine; then, add in the almond flour.
- Line a baking sheet with parchment paper; then, use your hands to form meat into meatballs and place them 1″ apart on baking sheet.
- Bake meatballs for 15-20 minutes, or until meat is cooked.
- While meatballs are baking, make the pesto. Add all pesto ingredients EXCEPT the water to a food processor and pulse on high. While processor is still going, pour water in through the top, allowing everything to mix together really well.
- Serve meatballs with cauliflower rice and pesto.
- Enjoy!
Notes
*If you own a small blender (like the Magic Bullet), I’d use that to make the pesto. Otherwise, use a food processor.
Keywords: paleo meatballs, baked paleo meatballs, meatballs with pesto
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