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Bowl of spaghetti with pesto meatballs and sauce.

Pesto Meatballs

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: American


Pesto Meatballs – a delicious and easy pesto meatball recipe that is perfect with spaghetti! Easily baked or cooked on stove-top!


  • 1 lb ground turkey, chicken or beef
  • 1 egg
  • 1/2 cup Bob’s Red Mill Super Fine Almond Flour
  • 1/4 cup basil pesto (dairy-free or store-bought)
  • 1 tablespoons grated parmesan cheese or nutritional yeast
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon zest, chopped


  1. Preheat oven to 375 degrees F. 
  2. Combine all ingredients in a medium-sized mixing bowl. 
  3. Use a tablespoon-sized cookie dough scoop to create meatballs; roll out between your hands. 
  4. Place meatballs on a parchment-lined baking sheet. 
  5. Bake (middle rack) for 18-22 minutes or until fully cooked. 
  6. Remove from oven and serve immediately. 
  7. We love serving with a traditional spaghetti and meatballs (feel free to use regular or gluten-free noodles). 


  • Stove Top: alternatively you can cook these on the stove top in a cast iron skillet. Bring skillet to medium-high heat and coat with olive oil. Sear meatballs on all sides and then reduce heat a bit and continue cooking/turning meatballs until fully cooked (about 15-25 minutes). 
  • Serving: you can serve these with regular spaghetti and marinara, spaghetti squash and marinara, gluten-free pasta and marinara or you can just serve them in additional pesto. Whatever works best for you. 
  • Storage: store extra meatballs in an airtight container in the refrigerator for up to 3 days.