Paleo, Whole30 + Keto Pesto Meatballs

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


3/4 cup super fine blanched almond flour

1/2 cup pesto

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 cloves of garlic, grated or finely minced

1 pound 85% ground beef (I get my beef from ButcherBox, here’s why it’s the best)

1 pound 80% ground pork (I get my pork from ButcherBox, here’s why it’s the best)

2 eggs

1/2 cup packed finely chopped fresh basil

1 tablespoon dried basil

2 teaspoons salt

1 teaspoon pepper


Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place in a wire rimmed baking rack.

In a large mixing bowl, combine the almond flour and pesto. Stir and set aside while it absorbs the liquid.

Heat a medium size skillet over medium heat. Add olive oil, onions, garlic and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 10-15 minutes.

In the same large mixing bowl that has the almond flour and pesto, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, chopped fresh basil, dried basil, salt and pepper. Use a spatula or hands to mix until completely combined.

Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 23-24 meatballs.

Bake the meatballs in the oven for 25-30 minutes, or until golden brown.

Serve immediately while warm, topped with pesto. Delicious on top of zucchini noodles or roasted spaghetti squash.

Leftovers will keep refrigerated in an airtight container for 5 days.

These meatballs freeze beautifully! After baking, allow the meatballs to cool completely, then freeze the baked meatballs in a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a rimmed baking sheet in a 350ºF oven for 15-20 minutes until heated through.