Keto Turkey Meatballs with Dairy-Free Pesto

Ingredients makes 4 servings, 16-20 meatballs

• Meatballs:
• 300 g good quality ground turkey (10.6 oz)
• 250 g good quality ground pork, 20% fat (8.8 oz)
• 1 small red onion (45 g/ 1.6 oz)
• ¹/₄ cup fresh parsley (15 g/ 0.5 oz), plus extra for garnish
• 2 cloves garlic
• zest of 1 lemon
• 1 tsp of paprika
• Optional: fresh chilli to taste
• pinch sea salt and black pepper
• extra virgin olive oil or duck fat for frying
• Dairy free basil pesto:
• ¹/₃ cup pine nuts (45 g/ 1.6 oz)
• 1 cup fresh basil (35 g/ 1.2 oz)
• 1 clove garlic
• 3 tbsp of extra virgin olive oil (45 ml)
• 1 ¹/₂ tbsp fresh lemon juice
• pinch sea salt

• Note

  you can try other keto-friendly pesto sauces.

Instructions

1. Simply place all the ingredients in a high speed food processor. Blitz until combined. It should still have textured, so not too smooth.

2. Peel and finely dice the onion and garlic. Zest the lemon. Finely chop the parsley.

3. Place the mince, onion, garlic, lemon zest, parsley, paprika and optional chilli in a bowl. Season with salt and pepper and mix well with your hands. Shape into 16 to 20 meatballs.

4. To pan fry - Add a little olive oil to a non stick frying pan. When hot add the meatballs. Fry for 15 minutes, turning regularly until golden on the outside and cooked through. Alternatively you can place on a greaseproof lined baking tray and roast in the oven (190 C fan assisted/ 375 F) for 20 - 30 minutes until lovely and golden brown.

5. Drain the juices after about 15 minutes and turn. Serve the pesto over the meatballs or on the side for dipping.