Pesto Meatballs + What I'm Eating on Whole30
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These pesto meatballs are a perfect use for your summer basil harvest! Make them teeny and serve as party appetizers, or larger for an Italian feast.
Recipe type: Entree
Cuisine: Italian
Serves: 10 servings
  • 2.5 pounds of ground meat (I used ground beef and turkey)
  • 3 eggs, beaten
  • 3 cloves of garlic, minced
  • juice of one lemon
  • 1 tsp. salt
  • ½ tsp. fresh ground black pepper
  • 3 tbsp. coconut oil, melted
  • 4-5 cups of fresh basil leaves
  1. Preheat oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. In a food processor, pulse basil leaves a couple times.
  3. Add garlic, lemon juice, salt/pepper, and melted coconut oil to the food processor and blend until smooth.
  4. In a large mixing bowl, whisk together 3 eggs. Combine with ground meat.
  5. Pour the pesto mixture into the ground beef and use your hands to combine.
  6. Roll into 30 meatballs, ~2 inches in diameter.
  7. Bake for ~25 minutes, or until fully cooked and beginning to brown.
  8. Serve and enjoy!
Nutrition Facts
Serving size: 3 meatballs Calories: 375 Fat: 29 Saturated fat: 13 Carbohydrates: 2 Sugar: 0 Sodium: 330 Fiber: 1 Protein: 21 Cholesterol: 135
Recipe by You Should Craft at