Description
The perfect paleo meatballs! These yummy paleo meatball recipe is packed with flavor without any “fillers.” Don’t miss the notes for perfect meatballs!
Ingredients
Scale
- 1 lb. ground beef
- 1 green onion, sliced
- 1.5–2 cups grated zucchini (excess water squeezed out)*
- 3–4 Tbsp minced fresh basil
- 2–3 cloves garlic, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2–3 cups of your favorite marinara sauce
Instructions
Food processor directions:
- Fit the processor with your metal S-blade. Place green onion, grated zucchini, basil, and garlic in the bowl of the processor and pulse to break up a bit. Add ground beef, salt, and pepper, and pulse to combine. Try not to over process, but to get the ingredients combined.
Standard preparation directions:
- Place sliced green onion, grated zucchini, minced basil, and minced garlic on a cutting board. Mince with your knife further, until the veggie mixture is very fine. Transfer to a large mixing bowl. Add ground beef, salt, and pepper and stir with your hands or a fork until the veggie mixture is well distributed.
To bake:
- Scoop mixture and roll into meatballs. (I got 20 meatballs out of my mixture). Place in a baking dish (I use a 9×13″ pan) and pour sauce over meatballs to coat. Shake the pan a bit to distribute the sauce.
- Bake at 375 degrees for 20-25 minutes, or until meatballs are cooked through.
Notes
Don’t Forget!!! Be sure to squeeze some of the excess moisture out of your zucchini with paper towels or a clean kitchen towel. This will prevent your meatballs from falling apart and will give them the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Meatballs
- Method: Baking, Oven
- Cuisine: American, Italian American