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close up photo of meatballs with pesto sauce over beet noodles
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5 from 1 vote

Gluten Free Pesto Meatballs (Whole30, AIP Option)

Pesto infused meatballs the whole family will love!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Meals
Cuisine: American
Servings: 12 meatballs
Calories: 388kcal
Author: Allianna Moximchalk
Cost: $8

Equipment

  • Food processor
  • baking sheet

Ingredients

For pesto:

  • 4 cups fresh basil
  • 1/2 cup pine nuts omit for AIP
  • 8 cloves garlic
  • 1 1/2 cup olive oil
  • 1/2 cup nutritional yeast or parmesan cheese if you tolerate cheese
  • 2 lemons juiced
  • 1/2 tsp salt

For the meatballs:

  • 1 pound ground chicken
  • 1/3 cup pesto from above
  • 1 egg skip for AIP
  • 1/4 cup gluten free flour I like cassava flour, especially for AIP. Almond flour will work for non-AIP.
  • 1/2 tsp sea salt
  • 1 tsp dried parsley
  • 1/4 tsp black pepper omit for AIP

Instructions

For the pesto:

  • Place all ingredients in the food processor and blend until smooth.

For the meatballs:

  • Preheat the oven to 350. Mix all ingredients together in a bowl. Using a cookie scooper scoop the mixture into 12 small balls and roll. Bake for 25 minutes. Pour remaining sauce over meatballs to serve.
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 6g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 142mg | Potassium: 330mg | Fiber: 2g | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg