Pesto Turkey Meatball Skillet

I love Pesto, especially during the Spring and Summer months. The vibrant flavors of the basil, parsley, oil, and lemon can bring any dish to life. My Pesto Turkey Meatball Skillet is easy to make, and it is paleo friendly, gluten and dairy free!

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As I started to plan out my Elimin8 menu (a program designed by Dr. Will Cole, author of The Inflammation Spectrum) I wanted to create some new recipes that were flavorful and packed with nutrients. I recently heard about hearts of palm, and so I wanted to give it a try. Hearts of palm is a crunchy vegetable that is harvested from a palm tree. People will often use this ingredient as a pasta substitute for many dishes to keep them gluten free and paleo compliant, but you can substitute any vegetable based noodle here such as zucchini or spaghetti squash. The brand of hearts of palm I used was Natural Heaven’s Angel Hair, which can be found on Amazon or I found mine at T.J. Maxx!

This time of year I love using fresh herbs, because they are so plentiful as everything is in bloom. I will often purchase the whole basil plant when I am at Whole Foods, because it is more cost affective than buying a prepackaged option. Added bonus, you can get more out of the plant if you look after it a bit. For the pesto I substituted nutritional yeast for the traditional cheese found in pesto dishes, and I added some into the meatballs as well. Overall, this dish is pretty easy to make. All you need is one pan, and the ingredients listed below. I hope you love this easy to make beauty as much as I did, enjoy!

Pesto Turkey Meatballs

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Main Course
Servings 4 people

Ingredients
  

Pesto

  • 1/2 cup extra virgin olive oil
  • 2 whole garlic cloves
  • 1/2 lemon juiced
  • 3/4 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 tsp nutritional yeast

Meatballs

  • 1 pound ground turkey
  • 1 garlic clove, minced
  • 1 tsp avocado oil
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 2 tsp Italian seasoning
  • 1 tsp coconut flour
  • 1 tbsp chicken bone broth
  • 1 tbsp avocado oil

16 oz package of frozen, organic broccoli florets

    1 package of Natural Heaven's Angel Hair hearts of palm noodles

      Instructions
       

      Pesto

      • Add all of the ingredients (except for the olive oil) into a food processor, and pulse a few times to break up the garlic cloves
      • Slowly add in the oil and process until smooth. Transfer the sauce into a small dish, and set it aside in the refrigerator while you prep the rest of the meal.

      Meatball Skillet

      • Add the 1 tsp of avocado oil into a skillet over medium heat, and toss in the minced garlic. Stir frequently to avoid burning. Once the garlic is fragrant, remove it from the heat and add it into a medium mixing bowl.
      • Add in the turkey, nutritional yeast, salt, Italian seasoning, coconut flour, and chicken broth in with the garlic, and mix until well combined. Then, form into 12 meatballs.
      • Add 1 tbsp of avocado oil into the skillet over medium heat, and gently place the meatballs into the pan to brown. Turn the meatballs every so often for an even crisp along the edges, and cook until they are no longer pink.
      • Toss in the frozen broccoli florets, and cover to steam
      • Once the broccoli is tender, turn the heat to medium-low, and add the hearts of palm angel hair into the skillet. Pour the pesto sauce over the skillet, and stir until well combined.
      • Remove the skillet from the heat, and serve with fresh lemon wedges and freshly torn basil. Enjoy!

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