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Baked Pesto Meatballs

Baked Pesto Keto Meatballs

  • Prep Time: 15 - 20minutes
  • Cook Time: 30 - 40 minutes
  • Total Time: 1 Hour
  • Yield: 4 1x
  • Category: Main



500g grass-fed Beef Mince
1 egg
1/4 cup basil pesto
1/4 cup Almond Meal
2 tablespoons olive Oil
1 tin organic crushed tomato
1 small onion finely chopped
1 bay leaf
1 clove garlic chopped
1 cup bone broth
1 tablespoon fresh herbs (thyme, Oregano, Rosemary)
Himalayan Salt & Pepper

For the Cauliflower Mash:
1 head cauliflower
3 tablespoons almond or coconut milk
1 tablespoon olive oil
Himalayan salt to taste
freshly ground black pepper

To serve:
Basil Leaves
Basil Pesto


  1. Preheat oven to 200C
  2. Combine pork & beef mince, pesto, almond meal, egg, salt, and pepper in a bowl and mix thoroughly. Shape into meatballs. You should get about 20 meatballs from the mixture.
  3. Heat olive oil in an ovenproof frying pan on medium. Fry meatballs for 7-8 minutes until browned on all sides then remove from pan and set aside.
  4. Add onion and garlic, saute until translucent. Then add tomato, bone broth, fresh herbs and salt & pepper to the pan and bring to a simmer for a few minutes. Then return the meatballs to the pan
  5. Place the dish in the oven for 15-20 mins until the cheese is melted, and bubbling
  6. While the dish is in the oven, make the cauliflower mash. Separate the cauliflower into florets and discard the core.
  7. Bring about 2 cups of water to a simmer in a pot, then add the cauliflower or you can steam it. Cook the cauliflower for 12-15 minutes or until very tender.
  8. Drain and discard all of the water (the drier the cauliflower is, the better) and add the ‘milk’, butter or olive oil, salt, and pepper and mash with a masher until it looks like “mashed potatoes.”
  9. Once the meatballs are ready, serve with basil leaves, additional pesto, and the cauliflower mash.

Baked Pesto Meatballs

Baked Pesto Meatballs

Baked Pesto Meatballs

Baked Pesto Meatballs

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