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!

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