Paleo Italian Meatballs are great with your favorite spaghetti or marinara sauce and served over spaghetti sauce or zucchini or squash noodles. They are also a perfect snack to take to a pot-luck in a slow cooker.
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Ingredients for Paleo Italian Meatballs
2 pounds ground beef (grass-fed and finished preferred)
4 garlic cloves, minced
2 teaspoons dried parsley
1 medium onion, finely chopped (We used a red onion.)
1 ½ teaspoons dried oregano
2 large eggs
1 ½ teaspoons sea salt
½ cup almond flour/meal (We have used Bob’s Red Mill Almond Meal Flour
¼ cup coconut flour (We use Nutiva Organic Coconut Sugar.)
⅛ cup water
Ingredients for Paleo Italian Meatballs
Preheat oven to 375°F.
In large bowl, mix all ingredients. Shape mixture into 20-24 (1 ½-inch) meatballs.
Place one meatball into each cup of a muffin pan.
Bake uncovered 20 to 25 minutes or until no longer pink in center and internal temperature reaches 170° F.
Enjoy plain or top with your favorite Paleo-approved marinara or spaghetti sauce.
- 2 pounds ground beef (grass-fed and finished preferred)
- 4 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 medium onion, finely chopped
- 1 ½ teaspoons dried oregano
- 2 large eggs
- 1 ½ teaspoons sea salt
- ½ cup almond flour/meal (We have used Bob's Red Mill Almond Meal Flour, Kirkland, and Simple Truth Organic)
- ¼ cup coconut flour (We use Nutiva Organic Coconut Sugar.)
- ⅛ cup water
- Preheat oven to 375°F.
- In large bowl, mix all ingredients. Shape mixture into 20-24 (1 ½-inch) meatballs.
- Place one meatball into each cup of a muffin pan.
- Bake uncovered 20 to 25 minutes or until no longer pink in center and internal temperature reaches 170° F.
- Enjoy plain or top with your favorite Paleo-approved marinara or spaghetti sauce.
