The Perfect Paleo Meatballs – Comfort food done right! This paleo meatball recipe is packed with flavor without any fillers. The end result is tender, light, and bursting with flavor!
I know it’s a bold statement to make, but these paleo meatballs are exactly what I’m looking for in a meatball recipe. And here’s what I love about them: there are no fillers– no eggs, no breadcrumbs, nada. Simple seasonings, fresh herbs, and a little veggie power make these paleo meatballs tender, light, and bursting with flavor.
I took my favorite method for adding veggies to meatballs from my Chicken Zucchini Popper recipe and gave the recipe an Italian spin. I used grass-fed beef and added plenty of fresh basil, garlic, and seasonings to re-create my favorite meatballs in marinara. The end result was light (not dense at all!), and so flavorful. I was blown away by the amazing texture and flavor.
Another plus is that these paleo meatballs are allergy free, so there’s no gluten, dairy, soy, egg, nuts, etc. to worry about if you’re having company over or taking a meal to a friend. I love them plain with a side salad, but there are loads of ways to enjoy them. Depending on your dietary needs, you could serve these over spaghetti squash, zucchini noodles, or pasta, or tuck them into a bun for meatball subs.
NOTES ON THESE PALEO MEATBALLS
Tools of the trade
If you’re using a food processor (which I recommend) this will be SO easy. You can use the grating attachment for the zucchini (which you can grate in seconds), and then switch to the metal S-blade to pulse together the ingredients a bit.
Also, by pulsing the veggie mixture a bit before stirring it into the beef, you’ll get a finer texture and the meatballs will be even more tender and juicy. If you don’t have one, they’ll still totally work.
Also, cookie scoop makes getting perfectly-sized paleo meatballs a cinch. I don’t love handling raw meat and this minimizes the amount of time I have to get my hands in the mix.
Paleo meatballs make a dynamite freezer meal. You can put them into an 8×8″ pan or a 9×13″ pan (I prefer the larger pan), cover it with foil, and freeze uncooked. When you’re ready to cook, you’ll want to add an additional 15-20 minutes to the cook time.
Likewise, if you have leftovers and want to freeze them, it works like a charm.
If you’d like to substitute ground chicken or turkey in place of the beef, it will work just fine! I don’t personally care for ground turkey, but I love these with chicken, too. Also, if you’re not paleo or doing Whole30, I have no doubt these would be amazing sprinkled with mozzarella or parmesan.
Don’t skip the most important step!
Be sure to squeeze some of the liquid out of your zucchini in paper towels or a clean kitchen towel. This will give your paleo meatballs the very best texture.
Like this recipe? You might also like:
- Chicken Zucchini Poppers
- Perfect Pasta Sauce (also paleo & whole30 approved)
- Noodles with Tomato Basil Olive Sauce
- Salisbury Steak Meatballs