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Baked Paleo Meatballs with Kale Pesto

Baked Paleo Meatballs with Kale Pesto -- a complete #whole30 meal! | thealmondeater.com

4.5 from 2 reviews

These baked paleo meatballs are made with beef, paired with cauliflower rice and topped with kale pesto for a complete whole30 meal.

Scale

Ingredients

for the meatballs:

for the pesto:

Instructions

  1. Preheat oven to 400°.
  2. Add beef, onion and egg to a large bowl and use a spoon or your hands to combine; then, add in the almond flour.
  3. Line a baking sheet with parchment paper; then, use your hands to form meat into meatballs and place them 1″ apart on baking sheet.
  4. Bake meatballs for 15-20 minutes, or until meat is cooked.
  5. 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.
  6. Serve meatballs with cauliflower rice and pesto.
  7. 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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