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.
Servings: 24 meatballs
Ingredients
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
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.