Meatballs (Paleo, Gluten Free, Dairy Free, Egg Free)
When I decided to write down my meatball recipe I knew I wanted to keep it simple. Not only did I want it to be gluten free and dairy free, but I knew I could make an amazing tasting meatball that was naturally paleo.
Meatballs are one of those things that feel like a lot of work. All of the meatball recipes I made in the past contained eggs and breadcrumbs. When you are GF, breadcrumbs are not as easy to come by.
Not only is this a super healthy meatball, but it is insanely simple to make.
If you want to keep the meal paleo then serve this with zoodles and your favorite paleo sauce. I served ours with gluten free noodles and French bread from my cook book. Everyone went crazy for them and there was plenty of leftovers the next day.
If you make the French bread, it makes 2 loaves. Have one loaf with dinner and use the other loaf to make a meatball sub, yum!!
You can make these meatballs as big or as little as you want. Before experimenting with different ways to make them I would just fry them. I found that it dried them out and made them a bit crisp on the outside. I like a soft and juicy meatball. When you just brown them in the pan and then transfer to the oven in a dish full of sauce, it allows the meatballs to soak up that moisture and flavor. It provides you with a juicy and flavorful meatball that you will love.
I had planned to freeze half of the meatballs, but they were so good that we finished them off the next day.
This recipe makes 20 or so meatballs depending on the size. You could make them on the smaller side and get quit a few. We like a decent sized meatball though, so I would consider the ones I made on the medium to large size.
I grew up not eating homemade meatballs. The only ones I ever had (other than restaurants) were the frozen ones. My family is Spanish, so that is what we primarily ate at my grandmas. I liked meatballs, but it wasn’t something I got overly excited for.
My husband always loved meatballs, and in fact I found out I was pregnant shortly after craving meatballs (I was vegetarian at the time too). My kids love them and ask for them all of time. That is another reason I created this recipe. I wanted a delicious, healthy, and simple meatball that I could turn to whenever they asked for it.
This recipe calls for 2 lbs. of ground meat. I used half ground turkey and half ground beef. This helped to make the recipe more affordable and a little more lean than using all beef.
This will be the perfect dinner to serve for guests, or just on a weeknight for your family. I haven’t made them in the crock pot yet, but the next time I make these I would love to brown these on the stove top and then slow cook them in the crock pot. You could even brown them the night before and then pop them in the slow cooker in the morning before you head out to work.
I am confident this will become your go-to meatball. Enjoy!
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- 2 lbs. Ground Beef, You can use half beef and half turkey
- 1 Onion, (diced)
- 5 Cloves Garlic, (diced)
- 1 Green Bell Pepper, (diced)
- 1 tsp. Oregano, Fresh or dried
- 1 tsp. Parsley, Fresh or dried
- 1 tsp. Basil, Fresh or dried
- 1/2 tsp. Sage
- 1 tsp. Garlic Powder
- 1/2 tsp. Rosemary
- 1/2 tsp. Marjoram
- 1/2 tsp. Thyme
- 1 tsp. Pepper
- 1 tsp. Salt
- 4 Cups Marinara or Spaghetti Sauce, Homemade or your favorite store bought brand.
1. Preheat oven to 425°F.
2. Add all the ingredients to a bowl and blend well with your hands.
3. Heat a large skillet on medium high heat.
4. Form and shape the meatballs with your hands.
5. Cook the meatballs in the skillet for 5 minutes.
6. Flip the meatballs and cook for another 5 minutes.
7. Pour 2 cups of spaghetti sauce on the bottom of the baking dish (9×13).
8. Transfer the meatballs to the baking dish and pour the remaining sauce on top of the meatballs.
9. Cover the dish with foil and bake for 20 minutes.
10. Remove from oven and serve. Enjoy!