Get ready to transform your dinner routine with these mouthwatering Baked Paleo Meatballs with Kale Pesto - a dish that proves healthy eating can be incredibly delicious! Imagine tender, juicy meatballs packed with protein and flavor, topped with a vibrant green pesto that'll make your taste buds dance. Whether you're a strict Paleo follower or just someone who loves amazing food, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup almond flour
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup kale, chopped
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- In a large mixing bowl, combine the ground beef, almond flour, egg, garlic powder, and salt. Use your hands or a fork to mix the ingredients until they are well incorporated. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, form it into meatballs, about 1 to
- 5 inches in diameter. Place the meatballs on the prepared baking sheet, ensuring they are spaced evenly apart.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through. You can check for doneness by using a meat thermometer; the internal temperature should reach 160°F (70°C).
- While the meatballs are baking, prepare the kale pesto. In a food processor, combine the chopped kale, olive oil, and nutritional yeast. Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl to ensure all ingredients are well blended.
- Taste the pesto and adjust the seasoning if necessary. If you'd like a thinner consistency, you can add a little more olive oil or a splash of water.
- Once the meatballs are done baking, remove them from the oven and let them cool for a few minutes. Serve the meatballs warm, drizzled with the kale pesto on top or on the side for dipping.
- Enjoy your Baked Paleo Meatballs with Kale Pesto as a nutritious and delicious meal!
Tips
- Use your hands to mix meatball ingredients for the most even distribution - cold hands work best!
- Don't overwork the meat mixture, as this can make meatballs tough and dense.
- Use a meat thermometer to ensure perfect doneness without drying out the meatballs.
- For extra flavor, try using grass-fed ground beef for a richer taste.
- If the kale pesto is too thick, thin it out with a little extra olive oil or water.
- These meatballs freeze beautifully - make a double batch for quick future meals.
- Serve over cauliflower rice for a complete Paleo-friendly dinner experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 28g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 120mg
