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hands holding a cream bowl full of meatballs and marinara sauce

Paleo Meatballs

Course dinner
Cuisine Italian
Keyword paleo meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Servings 15 meatballs
Calories 88kcal
Author Amy


  • 1 lb ground beef
  • 2 tbs onion finely minced or grated
  • 2 cloves garlic finely minced - grate or use garlic press
  • 1 large egg
  • 1.5 tbs almond meal
  • 1 tbs Italian seasoning
  • 1/4 tsp salt
  • 1 jar pasta sauce paleo friendly


  • Finely chop the onion and place garlic in a garlic press (or mince).
    In a medium to large bowl, add ground beef, eggs, seasonings, garlic, onion, and almond flour. Mix together well.
    Make small balls about the same size, and place them in a hot frying pan with a little bit of oil on medium-high heat, or place them on a baking rack on top of a baking sheet if you're going to bake them.
    Turn meatballs every 3-4 minutes when they start to turn golden brown.
    Continue flipping until all sides are brown and cooked. I usually flip them 4-5 times.
    Optional step: I like to place meatballs on a plate and pour out any extra juices leaving a tablespoon or two left in the pan. Add marinara sauce into pan and place meatballs back in. Cook until sauce is bubbly.
    If baking: preheat the oven to 400 degrees and bake the meatballs for 20-25 minutes. They should start to turn slightly brown and be even in color.
    Serve with zoodles if paleo, or gluten-free spaghetti if you're gluten-free. Or regular spaghetti if you're not on any kind of restriction.


Serving: 1g | Calories: 88kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 65mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg