Pesto Meatballs (gluten and grain free, Paleo

• Gluten free
• Paleo

• Meat

  • 2 lbs Ground meat

• Produce

  • 1 bunch Basil, fresh
  • 1 clove Garlic, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tsp Sea salt, unrefined

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on savorylotus.com

Description

Ingredients

• 1 bunch fresh basil, leaves only
• 1 clove fresh garlic, minced
• 1 tsp fresh lemon juice
• 1 tsp unrefined sea salt (I use this one)
• ⅛ tsp black pepper
• 3 TBS coconut oil (like this) or ghee (like this), melted
• 2 eggs, beaten
• 2 pounds ground meat

Directions

• Preheat oven to 400F and line baking sheets with unbleached parchment paper (like this).
• TO MAKE PESTO: In a food processor, process basil leaves until completely broken up. Add garlic, lemon juice, salt, pepper, and fat of choice and continue to process until well incorporated and smooth.
• Mix ground beef and eggs together in a large bowl. Add basil pesto and mix again. I just get in there with my hands.
• Form into small balls and place onto lined baking sheets.
• Bake for 22-24 minutes, or until cooked all the way through and starting to brown.
• Enjoy! To freeze for later, freeze in single layers then place into airtight container.