This Paleo Meatballs recipe is the finest you’ll ever cook!
Homemade Meat and veggie-packed Whole30 meatballs are slathered in a creamy tomato sauce for a filling Italian meal that’s also dairy-free and low-carb.
What Gives This Recipe Its Flavour?
- They’re cooked with shredded zucchini, which keeps the meatballs incredibly tender while also increasing your daily vegetable intake (and the kids won’t even notice!).
- The creamy tomato sauce is not only easy to make, but it also has the potential to change your life. The coconut cream balances out the acidity of the tomatoes just enough to make you want to eat the sauce straight from the bowl as a soup… Slurp it up, my pals.
- These paleo Italian meatballs are really simple to make, especially if you use a disher to portion out the individual meatballs, making them ideal for meal prep. They also keep so wonderfully!
The Best Way to Make Them
- The whole recipe and ingredients list can be found below, but you’ll also get a quick explanation of how to make this recipe precisely, as well as helpful tips and information!
- Combine all of the meatball ingredients in a mixing bowl.
- Portion out the meatballs using a disher and roll gently to form uniform spheres. If you don’t have a disher, try portioning out the meatball mixture evenly with a spoon, then roll it between your palms.
- Working in batches, fry meatballs in coconut or avocado oil on a big skillet. Place on a plate to cool.
- In the same pan, sauté garlic with a little oil, then add the remaining sauce ingredients. Bring to a low boil, then lower to low heat and continue to cook until the sauce has thickened somewhat. Return the meatballs to the skillet and cook for a few minutes in the sauce. Serve with zoodles or on its own!
- This recipe makes a lot of sauce, which is excellent because the sauce is life. If you wish, you can reduce the ingredients to 1 can of crushed tomatoes and 1/2 cup of coconut cream. Simply cut the sauce components in half, and you’re done!
- To make the preparation of zucchini even easier, use a food processor fitted with a shredding blade.
- To make the spinach merge nicely with the meat mixture, chop it finely.
- Use a disher to serve out the meatballs evenly and fast. This one appeals to me.
In this dish, ground chicken or beef can be used instead of a ground pig. For these Italian Whole30 meatballs, I prefer chicken and pork since it stays more tender, but any ground beef that isn’t too lean would be OK!
Substitute chopped chard leaves or even kale for the chopped spinach.
To make a creamier tomato sauce, add more coconut cream.
|10 minutes to prepare
30 minutes to cook
40 minutes in total
Tender Italian paleo meatballs in a thick, creamy, garlicky tomato sauce. Low carb and Whole30.
Italian Paleo Meatballs
- 1 pound ground pork
- 2 cups chopped fresh spinach
- 1 pound ground chicken or more ground pork
- 2 cups shredded zucchini
- 1 1/2 teaspoons Italian seasoning
- 2 cloves garlic minced
- 1 teaspoon salt
- refined coconut oil or avocado oil for frying
Creamy Tomato Sauce
- 2 teaspoons avocado or refined coconut oil
- 4 cloves garlic
- 2 14-ounce cans of crushed tomatoes
- 1 cup coconut cream just the solid white part from 1-2 cans of coconut cream or milk
- 2 teaspoons Italian seasoning
- 1 – 1 1/2 teaspoons salt
- fresh chopped parsley for garnish
Instructions For Paleo Meatballs
- In a large mixing basin, combine all meatball ingredients and mix until well incorporated, using your hands. Do not overmix the ingredients.
- Using a disher, portion out the meatball mixture into even balls; continue until all of the meatball mixtures has been utilized.
- In a large skillet, heat a layer of refined coconut or avocado oil over medium heat. Fry meatballs in batches until golden and cooked thoroughly on all sides. Place on a plate to cool.
- If there is any remaining oil, pour it out. Over medium-low heat, add 2 teaspoons avocado or refined coconut oil to a skillet. Cook, stirring regularly, for 30 seconds, or until garlic is aromatic.
- Stir in the other sauce ingredients until everything is properly combined. Bring to a low boil, then reduce to low heat and cook for 5-10 minutes, or until somewhat thickened.
- Return the meatballs to the skillet and cook for another 3-5 minutes to allow the sauce to absorb. Serve with zoodles or on their own, garnished with fresh chopped parsley.
Use 1 teaspoon oil, 2 garlic cloves, 1 can crushed tomatoes, 1/2 cup coconut cream, 1 teaspoon Italian spice, and 1/2 to 3/4 teaspoon salt for a meal with less sauce.
Calories: 414kcal, Carbohydrates: 12g, Protein: 23g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 89mg, Sodium: 502mg, Potassium: 997mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1000IU, Vitamin C: 19.1mg, Calcium: 80mg, Iron: 3.7mg, Net Carbs: 9g