Unbelievably easy Paleo Italian Meatballs with marinara sauce Perfect for a weeknight dinner and on the table in LESS than 30 minutes.
Paleo Italian Meatballs with Marinara Sauce
Can you believe that I’d never eaten a meatball in my life until I moved to the USA in 2008?
I know, I know, I can hardly believe it myself! As a child, I lived in a small rural fishing village with a tiny local store and I’m fairly sure they never had anything quite as exotic as Italian Seasoning.
Well skip forward thirty-something years and I now find myself living in Mississippi, so it’s meatballs for everyone!
These Paleo Italian Meatballs are as easy as could be to make and are packed with flavor. I decided to forego the traditional addition of breadcrumbs, they are Paleo meatballs after all.
I went back and forth trying to decide whether I should substitute breadcrumbs with almond flour but I figured it’s kind of pricey to have to buy a bag just for a few meatballs, so I’ve left them out.
My husband told me they would be better with cheese, and he’s probably right. I can’t tolerate very much cheese so I haven’t added them but if you can then, by all means, sprinkle some over the top.
I like Parmesan, or Pecorino Romano which is a sheep’s milk cheese with a similar flavor
Baking the meatballs in the oven is so much simpler than on the stove top when you are cooking a large batch like this and ensures they are cooked evenly, plus you don’t need to watch them closely and can get on with making the sauce, or setting the table.
I like to use parchment paper on the sheet pan, it makes for less scrubbing and cleaning later on.
Our non-paleo family members served the meatballs over gluten free spaghetti, sometimes I serve them over mashed potatoes too.
If you are following the Paleo diet then the best option would be to make some simple zucchini noodles like you see in the photos. For that you need a spiralizer, it’s such a fun gadget!
There are several different models out there but the one we have is the Paderno Spiralizer, I really love it and it’s simple to use.
I’ve found if you cut the zucchini in half and trim the ends off it will fit better on the spiralizer.
The first time I used it I just got little half moon shapes and no spirals, but I didn’t have the zucchini centered on the tool properly.
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MORE OF MY FAVORITE EASY RECIPES!
- Oven Baked Italian Meatballs (Paleo, Whole30)
- Easy Shepherd’s Pie (Paleo and Whole30 Option)
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- Carrot Raisin Pineapple Salad (Paleo, Whole30, Vegan option)
NUTRITION FACTS FOR PALEO ITALIAN MEATBALLS
Weight Watchers SmartPoints: 5 POINTS
- 2lb Lean ground pork (95/5%)
- 1lb Lean ground beef (95/5%)
- 2 tbsps Italian Seasoning
- 1 egg
- 1 tbsp parsley, finely chopped
- 2 tsp salt
- 1 tsp ground black pepper
- 1 28oz can crushed tomatoes
- 1 medium onion, finely chopped
- 2 tbsps olive oil
- 1 bay leaf
- 1 garlic clove, chopped
- 1 tbsps parsely, finely chopped
- 1 tsp black pepper
- preheat your oven to 400f
- line a sheet pan with foil
- Mix the meat, egg and seasonings together in a large bowl, then form about two tablespoons of the meat mixture into even sized meatballs and place them on the linedsheet pan.
- Bake in a 400f oven for 20 minutes, or until cooked through.
- MARINARA SAUCE
- add the olive oil to a pan and heat up on a medium heat, then add the chopped onion and saute for five minutes. Add the chopped garlic, canned tomatoes, bay leaf and pepper.
- Cook on a low - medium heat for 20 - 30 minutes.
- Serve over the cooked meatballs and sprinkle with chopped parsley