BBQ Cranberry and Pesto Meatballs

BBQ Cranberry and Pesto Meatballs

This recipe combines two Thanksgiving essentials—turkey and cranberries—and molds them into one delicious dish! These are seriously irresistible, with hints of savory flavors from the pesto and parmesan, as well as tangy flavors from the cranberries. A great meal prep recipe, or in-anticipation-of-Thanksgiving recipe!


  • 2 celery stalks diced
  • 1 cup cranberries (fresh/frozen/dried), chopped
  • 1 egg
  • 2 pounds (lbs) ground turkey (or ground meat of choice)
  • 1/3 cup parmesan cheese
  • 1/4 tsp pepper
  • 1/2 cup pesto
  • 1 cup quick oats
  • 1/2 tsp salt
  • Procedure

  • In a mixing bowl, combine all ingredients.
  • Mix together, and don’t be afraid to get your hands dirty!
  • Form meat mixture into balls. (I used a cookie scoop to portion them out and rolled them in my hands!)
  • Add 1-2 Tbsp coconut oil to a pan over medium heat. Allow to heat 1-2 mins.
  • Add half of meatballs and cook ~8 minutes until cooked through, turning to brown on all sides.
  • Repeat until all meatballs are cooked.
  • Serve with barbecue sauce for dipping, and enjoy!
  • Yields ~50 meatballs.
  • 11g total carbs | 2g fiber | 9g net carbs
  • Nutritional Info

    Serving: 6 meatballs (depending on size)
    8 servings
    Calories: 305

    • 11g Carbs

    • 17g Fat

    • 27g Protein

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