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Paleo Italian Meatballs
Paleo Italian Meatballs are an easy healthy family dinner option. Make in advance and reheat in the slow cooker!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 30
Calories: 93 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds ground beef
- 1 pound ground turkey or ground pork
- 2 large eggs
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder or 1 teaspoon minced garlic cloves
- 2 3/4 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon dried minced onions
- 1 teaspoon salt
- 1/4 cup almond flour
- 6 cups spaghetti sauce
Instructions
- In a large bowl, mix together the ground meat, eggs, seasonings and almond flour until well combined. 2 pounds ground beef, 1 pound ground turkey, 2 large eggs, 1/2 teaspoon dried basil, 1/2 teaspoon garlic salt, 1/2 teaspoon garlic powder, 2 3/4 teaspoons Italian seasoning, 1 teaspoon dried parsley, 3/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1/4 teaspoon paprika, 1/2 teaspoon dried minced onions, 1 teaspoon salt, 1/4 cup almond flour
- Preheat oven to 350ºF.
- Form meatballs about 1 1/2"- 2" in diameter. There will be about 30 meatballs.
- Bake on a rimmed baking sheet that has been sprayed with cooking spray (or a nonstick sheet) at 350 degrees for 22-25 minutes.
- Pour the spaghetti sauce in a large saucepan and set it to medium heat. Add the meatballs. Heat the sauce through and allow the meatballs to simmer in the sauce for 20 minutes before serving. 6 cups Spaghetti Sauce
- You can also place the sauce and meatballs in a slow cooker set to low and allow them to simmer for 6-8 hours. This is our favorite way to prepare the meatballs.
- Serve the meatballs over spaghetti squash.
- If you don't need all the meatballs at once, you can allow the meatballs to cool and freeze them in ziploc bags.
Cup of Yum
Notes
- If you'd like, you can cook these meatballs in a large frying pan on the stovetop over medium heat. Turn the meatballs and brown them on all sides. Cook for 12-15 minutes until they are thoroughly cooked and no longer pink inside. Add the spaghetti sauce directly to the saucepan and allow them to simmer for 20 minutes.
- The calories shown are based on the recipe making 30 meatballs, with 1 serving being 1 meatball (no sauce). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition Information
Calories
93kcal
(5%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
40mg
(13%)
Sodium
381mg
(16%)
Potassium
297mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
251IU
(5%)
Vitamin C
3mg
(3%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 93
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 381mg | 16% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.