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Pesto Meatballs (gluten and grain free, paleo) ~

Pesto Meatballs (gluten and grain free, Paleo)

  • Author: Katja from Savory Lotus
  • Yield: 48 small meatballs 1x


  • 1 bunch fresh basil, leaves only
  • 1 clove fresh garlic, minced
  • 1 tsp fresh lemon juice
  • 1 tsp unrefined sea salt (I use this one)
  • 1/8 tsp black pepper
  • 3 TBS coconut oil (like this) or ghee (like this), melted
  • 2 eggs, beaten
  • 2 pounds ground meat


  1. Preheat oven to 400’F and line baking sheets with unbleached parchment paper (like this).
  2. TO MAKE PESTO: In a food processor, process basil leaves until completely broken up. Add garlic, lemon juice, salt, pepper, and fat of choice and continue to process until well incorporated and smooth.
  3. Mix ground beef and eggs together in a large bowl. Add basil pesto and mix again. I just get in there with my hands.
  4. Form into small balls and place onto lined baking sheets.
  5. Bake for 22-24 minutes, or until cooked all the way through and starting to brown.
  6. Enjoy! To freeze for later, freeze in single layers then place into airtight container.