Keto Turkey Meatballs with Pesto

In a large bowl, mix together all of the meatball ingredients except the coconut flour and broth, until well-mixed. Add coconut flour and stir until well mixed. Form into 20 lightly heaping tablespoon-sized balls (I used a cookie scoop.)

Heat a large, nonstick pan (or 2 mediums pans) over medium-high heat. Brown meatballs on each side, about 1 minute per side, until golden brown. Add chicken broth, reduce heat to medium/low and cover. Cook, stirring occasionally, until meatballs are cooked and have absorbed the broth, about 8–11 minutes.

While the meatballs cook, prepare the pesto. Add black walnuts into a small food processor (mine is 3 cups) and process until broken down. Add all the remaining ingredients except olive oil and pulse until broken down and combined. With the food processor running, stream in olive oil until well-mixed.

In a large, high-sided frying pan, combine coconut milk and chicken broth on medium/high heat. Bring to a boil. Once boiling, whisk in all of the pesto until well-combined and boil for 1 minute, stirring constantly. Reduce heat to medium/low and simmer for 2–3 minutes, until sauce begins to thicken up.

Heat a dry frying pan on medium high heat and cook zucchini noodles until they just begin to soften, about 3–4 minutes. Transfer to a layer of paper towel and lightly press out the excess moisture. Divide between bowls.

Stir meatballs into sauce and serve over the zoodles, garnishing with fresh basil and a squeeze of lemon, if desired. Devour!