Italian Meatballs with Basil-Mint Pesto

Italian Meatballs with Basil-Mint Pesto

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian, Paleo
Servings 6 servings


  • 2 pounds grass fed ground beef
  • 1 large egg lightly beaten
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh mint leaves
  • 2 cloves garlic peeled
  • 1/4 cup pine nuts toasted
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice


  • Preheat oven to 350 degrees.
  • Place the first 6 ingredients (beef through garlic powder) in a large bowl.
  • Using your very clean hands, gently blend ingredients well; form mixture into 2-inch meatballs then place them 1/2 inch apart on a large baking sheet lined with parchment paper.
  • Bake for 20 to 25 minutes or until internal temperature reaches 160 degrees and meatballs are golden-brown.
  • In a food processor, place the next 4 ingredients (basil through pine nuts); pulse until almost smooth.
  • Gradually drizzle in olive oil and lemon juice; pulse until smooth.
  • Serve with meatballs.
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