Main Course

Paleo Italian Meatballs

Name: Paleo Italian Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 450 g ground beef lean; 225 g ground pork lean; 0.25 cup almond flour; 1 pcs egg large; 0.25 pcs yellow onion finely minced; 2 clove garlic minced; 2 tbsp fresh parsley chopped; 1 tsp fresh oregano chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp olive oil (optional)

These flavorful paleo meatballs are made with ground beef and pork, seasoned with fresh herbs, and bound with almond flour instead of breadcrumbs. They are baked until golden and can be served with your favorite compliant sauce or vegetables.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 522 kcal

Gluten-free

Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gground beef, lean
225 gground pork, lean
0.25 cupalmond flour
1 pcsegg, large
0.25 pcsyellow onion, finely minced
2 clovegarlic, minced
2 tbspfresh parsley, chopped
1 tspfresh oregano, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground
1 tbspolive oil(optional)

Equipment

baking sheet · parchment paper · large mixing bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
In a large mixing bowl, combine the ground beef, ground pork, almond flour, and egg.
About 2 min
3
Add the minced yellow onion, minced garlic, chopped fresh parsley, chopped fresh oregano, salt, and black pepper to the bowl.
About 1 min
4
Gently mix all ingredients until just combined, being careful not to overmix, which can make the meatballs tough.
About 2 min
Cook’s note: Overmixing develops the protein strands, leading to a tougher texture.
5
Form the mixture into uniform 1.5-inch meatballs and place them on the prepared baking sheet, leaving some space between each.
About 10 min
Cook’s note: Use a small scoop or your hands to ensure consistent sizing for even cooking.
6
Lightly brush the meatballs with olive oil, if using, for extra browning.
About 1 min
7
Bake for 20-25 minutes, or until the meatballs are cooked through and nicely browned on the outside.
About 25 min
Cook’s note: An internal temperature of 71°C (160°F) ensures they are fully cooked.
8
Serve hot with your favorite paleo-friendly tomato sauce or alongside roasted vegetables.

Per serving

Nutrition

45%Score

Calories: 522.1kcal
Protein: 32g
Carbs: 3.8g
Fat: 42.1g
Fibre: 1.1g
Sugar: 1.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover meatballs in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or in a pan over medium heat until warmed through.