Ingredients

• 1 lb (16 oz) lean ground turkey (93% lean)
• 1/4 cup basil pesto
• 1/4 cup almond flour
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, gently combine the ground turkey, almond flour, egg, garlic powder, salt, and black pepper until just incorporated. Do not overmix to avoid tough meatballs.
3. Divide the mixture into 12 equal portions and roll them into balls.
4. Press your thumb gently into the center of each meatball to create a small, deep indentation.
5. Spoon about 1/2 teaspoon of basil pesto into the center of each meatball. Carefully fold the meat over to completely seal the pesto inside, rolling gently in your hands to reshape if needed.
6. Place the stuffed meatballs onto the prepared baking sheet.
7. Bake for 15-20 minutes, or until the meatballs are completely cooked through and reach an internal temperature of 165°F.