Whole30 Meatballs Recipes

WHOLE30® MEATBALLS

Whole30® Meatballs image

I make these Whole30® meatballs almost every week and the leftovers are gone by the next day because they're so good. Serve over zucchini noodles with your favorite sauce.

Provided by SheLovesPaleo

Categories Main Dish Recipes Meatball Recipes

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 medium yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1 pound ground beef
1 pound ground pork
1 large egg
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 tablespoon red pepper flakes
1 teaspoon grapeseed oil, or as needed

Steps:

Combine onion and garlic in the bowl of a food processor; puree until finely minced.
Transfer onion mixture to a large bowl and add beef, pork, egg, salt, pepper, basil, oregano, balsamic vinegar, tomato paste, and red pepper flakes. Mix with your hands until all ingredients are evenly distributed.
Grease a cast iron griddle or pan with grapeseed oil and place over low heat until hot.
Use an ice cream scoop to form meatballs; place them directly onto the heated griddle. Don't overcrowd.
Cook, turning occasionally, until browned on all sides, 15 to 20 minutes per batch. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 256 calories, Carbohydrate 5.1 g, Cholesterol 95.5 mg, Fat 16.6 g, Fiber 1.8 g, Protein 21.3 g, SaturatedFat 6 g, Sodium 1832.8 mg, Sugar 1.3 g

WHOLE30 MEATBALLS AND SAUCE

Whole30 Meatballs and Sauce image

Easy, DELICIOUS Italian Whole30 meatballs and sauce with ground turkey, almond flour, and Italian seasoning. A healthy, low-carb recipe that families love!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 40m

Number Of Ingredients 22

Ingredients

1/4 cup blanched almond flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon fennel seeds
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
1/4 teaspoon ground nutmeg
2 pounds 93% lean ground turkey
1 large egg (lightly beaten)
3 tablespoons finely chopped fresh parsley (plus additional for serving)
24 ounces jarred prepared tomato-based pasta sauce* ( or homemade pasta sauce, see below)
For serving: Zucchini noodles (shredded spaghetti squash, or sweet potato noodles)
1 teaspoon extra-virgin olive oil
2 cloves garlic (minced)
1 small onion (finely chopped)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can crushed tomatoes ((28 ounces))
1 can diced tomatoes (I like to use fire roasted for extra flavor) ((14 ounces))
1 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil and lightly coat them with nonstick spray, or line them with parchment paper or silicone baking mats. (If you are making vegetable noodles to serve with the meatballs, I recommend prepping them now so that they are ready to serve when the meatballs finish cooking. If you are making homemade sauce, I like to start this simmering before the meatballs go in the oven so that it is ready as well.)
In a small bowl, whisk together the almond flour, garlic, oregano, onion powder, fennel, salt, red pepper flakes, and nutmeg until the ingredients are evenly combined.
Add the turkey to a large bowl. Sprinkle the almond flour mix over the top. Add the beaten egg and parsley. With a fork or your hands, gently combine the ingredients until everything is evenly distributed. Be careful not to overwork or compact the meat, or the meatballs will be tough.
With a small scoop or spoon, scoop the meat and shape into 1 1/2-inch balls, again being careful not to compact the meat. Arrange on the baking sheets. You will have about 34 meatballs total. If using store-bought sauce, warm it up while the meatballs cook.
Bake for 10 minutes, and then remove the baking sheet from the oven. Using tongs, gently turn the meatballs and return them to the oven, switching the position of the sheet pans on the upper and lower racks. Continue baking until cooked through, about 5 additional minutes. Serve hot with vegetable noodles, sauce, and a sprinkle of fresh parsley.
For Homemade Whole30 Tomato Pasta Sauce: Heat the olive oil in a large, deep skillet over medium high. Add the garlic, onion, salt, and pepper. Cook for 5 minutes, until the onion is soft. Add the crushed tomatoes, diced tomatoes, basil, and oregano. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, about 14 minutes. Taste and adjust the seasoning with more salt and pepper as desired.

Nutrition Facts : ServingSize 4 meatballs, Calories 185 kcal, Carbohydrate 3 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 236 mg, Fiber 1 g

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