Paleo Pesto Meatballs


I have to say, it is really hard to make a plate of meatballs look appetizing, but I promise these are DELICIOUS and packed with flavor! They use my nut-free pesto, but you can also use whatever you have on hand!

Making a good grain free meatball recipe is not easy. Traditional meatballs use bread and milk as a binder, which not only stretches the meat a little further, but also gives the meatballs a tender, more fluffy consistency. Often times grain free meatballs are weighed down with almond flour or contain no binders at all and lack the tenderness of the traditional meatball.

When I was experimenting with this recipe, I knew I couldn’t use a nut flour, so I wound up using a combination of tapioca and coconut flour, remembering how well these two balance each other in baked goods. I also used a trick that I’ve learned from Mel Joulwan, which is to dissolve baking soda and cream of tartar in water to add fluffiness to the meatballs. The combination of the flours and this technique created the perfect texture!

I also wanted to make sure these meatballs were packed with enough flavor to stand on their own or be eaten with traditional marinara sauce, so I decided to add some of my leftover pesto into the mix. I used ground turkey here, but feel free to use ground beef, or a mixture of ground beef, pork, or turkey. These are so versatile!


Recipe: Paleo Pesto Meatballs


  • 2 lbs Ground Meat of Your Choice (turkey, beef, pork, or a mixture)
  • 3 TBS Water
  • 1/2 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1 TBS Coconut Flour
  • 1 TBS Tapioca Starch
  • 1.5 tsp Coarse Kosher Salt
  • 1/2 tsp Pepper
  • 1.5 tsp Coarse Kosher Salt
  • 1/2 tsp Pepper
  • 1/4 Cup of Onion (Green Onion for Low FODMAP)
  • 2 Cloves Garlic, crushed (Omit for Low FODMAP)
  • 1/3 Cup of Pesto


  1. Preheat Oven to 425 Degrees.
  2. Chop onion and garlic, set aside.
  3. Combine water, baking soda, and cream of tartar
  4. Combine coconut flour, tapioca starch, salt, and pepper in a small bowl
  5. In large bowl, combine all ingredients and mix until fully incorporated.
  6. Use a tablespoon to form meatballs and drop onto a large baking sheet.
  7. Bake in the oven at 425 until done.
  8. Serve with your favorite sauce and enjoy!

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