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Baked Paleo Meatballs with Kale Pesto -- a complete #whole30 meal! | thealmondeater.com
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4.6 from 5 votes

Baked 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 Time25 mins
Cook Time20 mins
Total Time45 mins
Course: dinner
Cuisine: meatballs
Servings: 24 meatballs
Author: Erin


for the meatballs:

  • 1 lb. ground beef
  • 1/4 cup yellow onion diced
  • 1/4 cup fresh parsley chopped
  • 1 egg
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 1/2 cup almond flour

for the pesto:

  • 2 cups kale
  • 2 cups fresh basil
  • 3 garlic cloves
  • 1/4 cup almonds
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup water or more


  • 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!


*If you own a small blender (like the Magic Bullet), I'd use that to make the pesto. Otherwise, use a food processor.