Grain-Free Turkey BEET-ballzzz and Vegan Basil-Pumpkin Seed-Yogurt Pesto!

Turkey BEET-balls! Quite possibly my favorite meal all week. I made some grain free turkey meatballs with beets today! I ALSO made this amazing vegan basil-pumpkin seed yogurt pesto! Served the Beet-balls over @organicgirl arugula, paired with roasted eggplant, peppers and mushrooms (in coconut aminos, @nutiva coconut oil and salt/pepper) and zoodles with a big puddle of this delicious pesto! This combo was EVERYTHING! Try it! Happy Thursday all!

Turkey Beet-Balls

  • One pound of organic ground turkey
  • 1 organic egg or two whites
  • 1 medium shredded beet
  • 1/2 package of mushrooms (10 oz package–I used baby bellas)
  • 1/3 cup of chopped scallions
  • 1/2 tsp himalayan salt
  • 1/2 tsp pepper
  • dash hot sauce
  • 1/2 tsp lemon zest
  • 2 tsp coconut aminos

Pre-heat oven to 400. Mix all ingredients together in a bowl by hand. Form into golf sized balls. Line a baking sheet with aluminum foil and grease with coconut or avocado oil. Line meatballs onto the sheet, leaving about 1/2 inch space in between them. Bake for about 15-20 minutes until firm and cooked through.

Basil-Pumpkin Seed-Yogurt Pesto:

  • 1 cup @foragerproject unsweetened cashew milk yogurt (or yogurt of choice)
  • 2 tbls organic olive oil
  • 2 tbls lemon juice
  • 1/4 cup raw pepitas
  • 2 cloves garlic
  • 2 cups packed fresh basil
  • 1/2 tsp Himalayan salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Place all ingredients in food processor and process until smooth! Pour over everything!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s