Easy Paleo, Whole30 + Keto Italian Meatballs Recipe & Video – made with almond flour and served with marinara sauce over zoodles. The most delicious, moist, flavorful meatballs! Gluten free, grain free, dairy free, sugar free, clean eating, freezer friendly.
You guys! These are hands down the best meatballs I have EVER HAD! I’m serious. Juicy, flavorful, tender, and packed with tons of Italian flavor.
The best part? They’re paleo, whole30, gluten free, grain free, dairy free, sugar free, and 100% clean eating. I tweaked my previous go-to meatball recipe, and made some adjustments to make these completely diet friendly.
How To Make Paleo + Whole30 Italian Meatballs
The first key to the meatballs is using both ground beef and ground pork because this adds a lot of flavorful and fat to keep these meatballs juicy. I personally prefer 85% lean beef and 80% pork, and always from ButcherBox.
Rather than using a panade of bread crumbs and milk, I make a panade using almond flour and chicken stock. Works beautifully! I cannot even tell the difference. In fact, I like it even better. The almond flour adds even more protein to the meatballs, and the chicken stock adds a light flavor that doesn’t compete with the beef and pork.
Ingredients in Paleo + Whole30 Italian Meatballs
These meatballs also have 2 eggs, onions + garlic that have been sauteed until golden, italian seasonings, salt, pepper, and fresh chopped parsley. All simple, real ingredients.
I mix it all together, and use a large cookie scoop to keep the meatballs because it keeps them uniform in size so they bake at the same rate. Plus, it’s much easier to scoop them out than doing it all by hand.
Cooking and Freezing Paleo + Whole30 Meatballs
I like to roast my meatballs on a rimmed baking sheet with baking rack. By baking them on the wire baking rack the meatballs get crisp and golden because they don’t have to sit in the juice as they bake.
Once they’re done baking, they’re ready to serve! I like serving mine on zoodles or spaghetti squash noodles with marinara sauce. These can also be kept warm in a slow cooker or on the stove with the marinara sauce, and they freeze beautifully! See the recipe and notes for instructions on that.
These paleo & whole30 meatballs are also my favorite way to get red meat into my 2 year olds diet. He has a hard time chewing steak, so these meatballs are the perfect way to get him a chewable red meat dinner that is packed with iron, zinc and B12.
Paleo + Whole30 Italian Meatballs Meal Prep
This meatball recipe is perfect for meal prep for lunch or a make ahead dinner. See recipe notes for meal prep instructions.
Watch How To Make Paleo + Whole30 Italian Meatballs Recipe Video
3/4 cup almond flour
1/2 cup chicken stock
1 tablespoon olive oil
1 yellow onion, finely chopped
3 cloves of garlic, grated or finely minced
1 pound ground pork (80% lean)
1/2 cup packed finely chopped fresh parsley (about 1/4 of a bunch of fresh parsley)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried Italian herb seasoning
1 jar of your favorite paleo/whole30 marinara sauce
Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and place the wire rimmed baking rack on top.
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.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. When meal prepping, I prefer serving these with spaghetti squash noodles since they reheat better.
Freezing: After baking, allow the meatballs to cool completely, then freeze the baked meatballs in a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a baking sheet in a 350ºF oven for 15-20 minutes until heated through.
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