Paleo and Whole30 Italian Meatballs
Try this Paleo and Whole30 Italian Meatballs recipe, or contribute your own.
Try this Paleo and Whole30 Italian Meatballs recipe, or contribute your own.
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 2 teaspoons salt
- 1/2 cup chicken stock
- 3/4 cup almond flour
- 1 teaspoon dried italian herb seasoning
- 1 yellow onion finely chopped
- 3 cloves of garlic grated or finely minced
- 1 pound ground beef (85% lean)â (i get my meat from butcher which i highly recommend)
- 1 pound ground pork (80% lean)
- 1/2 cup packed finely chopped fresh parsley (about 1/4 of
- 1 jar of your favorite paleo/whole30 marinara sauce
- Carbohydrate 1.93782172171935 g
- Cholesterol 0.708333333586939 mg
- Fat 1.80907885967029 g
- Fiber 0.449102347007037 g
- Protein 1.26919626623867 g
- Saturated Fat 0.219507292636958 g
- Serving Size 1 1 meatball (66g)
- Sodium 25.2552405302521 mg
- Sugar 1.48871937471231 g
- Trans Fat 0.0983882866006146 g
- Calories 28 calories
Step-by-step
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place the wire rimmed baking rack on top.
- In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
- Heat a medium size skillet over medium heat. Add olive oil, onions, garlic and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.
- In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper and Italian seasonings. Use a spatula or hands to mix until completely combined.
- Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 23-24 meatballs.
- Bake the meatballs in the oven for 25 minutes, or until golden brown.
- Serve immediately while warm, topped with your favorite marinara sauce. Delicious on top of zucchini noodles or roasted spaghetti squash.
- Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.
My Paleo and Whole30 Italian Meatball Adventure: A Busy Mom's Guide to Healthy Eating
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and endless to-do lists, finding time for healthy, home-cooked meals often feels impossible. But for me, nourishing my family is a non-negotiable. That’s why I’ve become a huge fan of recipes that are both delicious and easy, and these Paleo and Whole30 Italian meatballs are a perfect example.
I stumbled upon this recipe while searching for something that met my family's dietary needs (we’re mostly Paleo and Whole30, with a few flexible exceptions). Initially, I was skeptical. Could meatballs, a dish I associate with heavy sauces and hidden sugars, be made healthy? The answer, happily, is a resounding yes! These meatballs are surprisingly light and flavorful, and the preparation time is surprisingly quick. I usually make a double batch on the weekends, portion them out, and store them in the freezer for those crazy weeknights when all I want is a quick, healthy dinner.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process is straightforward. No complicated techniques or hard-to-find spices are needed. It’s a recipe even a novice cook can master, a comforting thought on a busy day. I especially appreciate the fact that I can control the ingredients. I know exactly what's going into my family's food, ensuring that it's free from hidden sugars, preservatives, and other things I’d rather avoid. I buy my ground beef and pork from a local butcher – a small detail, but it makes a huge difference in the flavor!
Beyond the Meatballs: A Weeknight Staple
These meatballs aren’t just delicious on their own; they’re incredibly versatile. My kids love them served over zucchini noodles, creating a vibrant and healthy pasta alternative. Other times, I'll roast some spaghetti squash and top it with the meatballs and a generous dollop of marinara sauce. It's a fantastic way to introduce a variety of flavors and textures into our meals, even if it’s just a simple weeknight dinner. The recipe also makes a great addition to meal prepping. I usually make a large batch, portion them out, and store them in the freezer for quick and easy meals throughout the week.
Tips for Success:
1. Butcher Quality Meat: The quality of your meat significantly impacts the flavor. I highly recommend sourcing your ground beef and pork from a local butcher. The difference in flavor is noticeable.
2. Don't Overwork the Meatball Mixture: Gently mix the ingredients to avoid making the meatballs tough. Overmixing can result in dense, hard meatballs. A light hand is key here.
3. Perfectly Cooked Meatballs: Using a wire rack on top of your baking sheet ensures that the meatballs cook evenly and get crispy on all sides. Avoid overcrowding the pan; this could lead to steaming rather than browning.
4. Get Creative with Toppings and Sides: Don’t be afraid to experiment with different sauces and sides. These meatballs are a blank canvas for your culinary creativity. Try different herbs, spices, or vegetables to create unique flavor combinations.
5. Embrace Leftovers: These meatballs are just as delicious cold or reheated, making them perfect for meal prepping or packed lunches. They’re a great addition to salads, grain bowls, or even as a snack on the go.
This Paleo and Whole30 Italian meatball recipe isn’t just a recipe; it’s a time-saver, a healthy choice, and a testament to the fact that wholesome, delicious food doesn't have to be complicated or time-consuming. It’s a recipe that’s become a staple in my busy household, and I hope it becomes one in yours too.
