Broccoli and Cheese Turkey Meatballs
Serves 415 mins prep15 mins cook
Delicious turkey meatballs made with broccoli florets served over spaghetti squash and paired with a flavorful broccoli-stem pesto. This meal is unintentionally paleo and Whole30-friendly and can be prepared in under 30 minutes.
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What you need
Instructions
1: In a large bowl, combine ground turkey, broccoli florets, onion, almond flour, nutritional yeast, garlic powder, onion powder, salt and pepper. Mix until well combined. 2: Roll the mixture into balls about 1.5 inches in diameter and place on a plate. 3: Heat a large sauté pan over medium high heat and add about a tablespoon of oil. 4: Add the meatballs to the pan, leaving about an inch between them, and cook on each side for about 1.5 to 2 minutes until browned. 5: Reduce heat to low, cover, and allow to finish cooking until turkey is fully cooked. 6: For the pesto, add basil, broccoli stems, olive oil, garlic, nutritional yeast, cashews, lemon juice, salt, and black pepper to a food processor. 7: Process for about 2 minutes until it forms a slightly chunky pesto consistency.View original recipe