Pesto Meatballs

Jessica Stewart
Nov 19, 2014
2 min read

Sometimes I have no desire to make anything fun or special. Oh wait, that’s 90% of the time. I don’t want to make lavish creations but yet I don’t want to eat just bland meat and veggies.

I always buy more meat than what I need at the moment. Some people may not agree with that and only buy what they need but that’s not how I roll. I like to always have my freezer stocked so when I don’t want to go buy more food, I have backup food.

During the week if I find I’m getting low on meat I look into the freezer and pull something out. In this case, it was a pound package of venison. I then stare into the fridge, cupboards, and everywhere else trying to decide what to make with this lonely little package of meat.

Well, why not make them into balls?!? Perfect!!

Here’s what I had and here’s about what I used. I don’t measure a ton. I go by feeling. And usually it’s my hands freezing off when mixing meat mixtures.

INGREDIENTS:

1 pound ground meat of your liking
1 egg
¼ cup of pesto
¼-1/3 cup of almond flour
sprinkle of cayenne pepper, black pepper
OPTIONAL: minced jalapeno. I usually put in about half a jalapeno with a little bit of seeds.

INSTRUCTIONS:

Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil.
Put all ingredients into a bowl and mix with hands.If it feels too wet then add more almond flour in. This is guess and check work. Start with a little.
Use a cookie scooper to make perfect sized meatballs. Or use your hands. Now that I have a cookie scooper I try to use it for everything.
Bake for about 22-24 minutes. They should be browned and amazing.