Italian Paleo Meatballs
Gluten-Free, Dairy-Free, Low-Carb, Paleo, Keto, Minimal Ingredients, Easy
30-minute Italian Paleo meatballs are gluten-free and are perfect for quick weeknight dinners. Or immerse these in a bed of zoodles and spaghetti sauce.
These meatballs are perfect for busy weeknights and families! With minimal prep work, you’ll be enjoying these meaty balls in 30-minutes!
Our favorite way to eat these Italian meatballs is with a side of marinara or topped over Paleo-approved noodles and immersed in spaghetti sauce.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your meatballs turned out, so please leave a comment and share it with your friends and family.
How to Make Italian Paleo Meatballs
Perfect Italian flavored meatballs that sure will please even the pickiest eaters (yes, that means your kid(s) and significant other)!
1. Preheat the oven to 350 degrees. Line a baking sheet with tin foil and place an oven-safe wire rack on top.
Tip: Fold the tin foil around the edges for a mess-free cleanup!
2. In a large bowl, combine ground beef, egg, diced onions, minced garlic, almond flour, Italian seasoning, black pepper, and sea salt.
3. Roll mixture into 1 to 2-inch balls and place onto the prepared wire rack without overlapping.
4. Bake in the preheated oven for 30 minutes or until they have a crisp outer layer and are no longer pink in the middle.
How to Store Italian Paleo Meatballs
These meatballs can be stored in an airtight container in the refrigerator for 3 to 5 days.
Essential Equipment to Make Italian Paleo Meatballs
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with tin foil or parchment paper).
Oven-Safe Wire Rack – Wire racks are perfect for obtaining an all-around even crisp to the meatball without having to turn them during the baking process.
More Paleo Beef Recipes
Southwest Chili – Homemade Chili makes the perfect game day meal. It is loaded with beef and an authentic Southwest spice!
Unstuffed Peppers – Take your traditional stuffed peppers and turn them into a crockpot casserole meal!
Simple Paleo Meatloaf – A title that does not lie! Throw dinner together easily tonight with this deliciously moist meatloaf.
Basic Staples for Making Italian Paleo Meatballs
Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.
Italian Seasoning – My favorite Italian seasoning spice blend is made of Simply Organic. Feel free to make your own with the spices in your pantry to save money!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Other Items Needed:
Ground Beef – Grass-fed beef is always preferred.
Egg – Pasture-raised eggs are always best!
Onion – Onions are also a staple in our household. I use them in just about every meal. My favorite onion is the yellow onion, but occasionally you’ll see a recipe that uses red or white.
Garlic – Garlic is a staple in our household. I use it in just about every meal. We have our own garlic garden, so we are usually set for the year. In cases that I run out (because it has happened), I try and source local or organic garlic heads.
Italian Paleo Meatballs
- Baking Sheet
- Wire Rack
- Preheat the oven to 350 degrees. Line a baking sheet with tin foil and place a oven safe wire rack on top and fold the tin foil around the edges for a mess-free clean up.
- In a large bowl, combine ground beef, egg, diced onions, minced garlic, almond flour, Italian seasoning, black pepper, and sea salt.
- Roll mixture into 1 to 2-inch balls and place onto the prepared wire rack without overlapping.
- Bake in the preheated oven for 30 minutes or until they have a crisp outer layer and are no longer pink in the middle.