Paleo Italian Meatballs with Marinara Sauce {Oven Baked!}

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Unbelievably easy Paleo Italian Meatballs! (Gluten Free and Whole 30 too) Perfect for a weeknight dinner and on the table in LESS than 30 minutes
Unbelievably easy Oven Baked Paleo Italian Meatballs! (Gluten Free and Whole 30 too) Perfect for a weeknight dinner and on the table in LESS than 30 minutes

Paleo Italian Meatballs with Marinara Sauce

I wanted to make a simple Paleo Italian meatballs recipe for a weeknight family dinner that would be easy, quick, gluten and dairy free, and my kids had to love it too.

I came up with my Paleo Italian Meatballs with Marinara sauce that can be cooked and on the table in less than thirty minutes!

What could be easier than throwing all the ingredients in a bowl and mixing them together?

Baking them 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.

Most Italian Meatballs recipes I’ve seen have cheese in them which is no doubt very tasty but two out of the four people in our house can’t tolerate dairy so I left it out.

I also didn’t think gluten free breadcrumbs would add any extra flavor to the meatballs so I omitted them too.

We served our meatballs over gluten free spaghetti, but zoodles (we use the Paderno Spiralizer to make them) or even mashed potatoes would be also be good options, I hope you enjoy them!

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MORE OF MY FAVORITE EASY RECIPES!

Unbelievably easy Oven Baked Italian Meatballs! Perfect for a weeknight dinner and on the table in LESS than 30 minutes, Gluten Free and Paleo too!

NUTRITION FACTS FOR PALEO ITALIAN MEATBALLS

Weight Watchers SmartPoints: 5 POINTS 

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Oven Baked Paleo Italian Meatballs with Marinara Sauce
 
Prep time
Cook time
Total time
 
Unbelievably easy Oven Baked Paleo Italian Meatballs! (Gluten Free and Whole 30 too) Perfect for a weeknight dinner and on the table in LESS than 30 minutes
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 12
Ingredients
  • 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
  • SAUCE:
  • 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
Instructions
  1. preheat your oven to 400f
  2. line a sheet pan with foil
  3. 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.
  4. Bake in a 400f oven for 20 minutes, or until cooked through.
  5. MARINARA SAUCE
  6. 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.
  7. Cook on a low - medium heat for 20 - 30 minutes.
  8. Serve over the cooked meatballs and sprinkle with chopped parsley

Unbelievably easy Oven Baked Paleo Italian Meatballs! (Gluten Free and Whole 30 too) Perfect for a weeknight dinner and on the table in LESS than 30 minutes
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Sheena Strain

Living gluten free needn’t be daunting! As a Celiac, and a mom to a Celiac child, I want to show you how to cook delicious, easy,weeknight, gluten free meals for your family, and how to successfully navigate your gluten free life!
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Comments

  1. says

    it’s always so hard to find meatballs that don’t have cheese – thank you for creating this one! and i love the presentation in the skillet. so lovely.

    • says

      Hey Kathy, the recipe makes approximately 24 meatballs, I couldn’t fit them all in the pan for the photo! 🙂 In the recipe widget that I use to write the post it asks for ‘yield’ so I put in 24, I didn’t realise until you commented that it doesn’t say actually say ‘yield’ in the post, it says ‘serves’. I’ve amended it, I would say it would feed eight or more people, it’s quite a lot of meat and I couldn’t eat more than three.

      • Kathy R says

        Ok. Thank you for the clarificationiclarification. I’m making these for my grandsons tonight! They can eat a lot. Wanted to be sure it would be enough.

  2. Janet Bradley says

    Could you also put these meatballs into the sauce to finish cooking them. Say take out of the oven a little early and
    put in sauce and finish cooking there.

    This recipe sounds absolutely amazing. I’m gonna make it regardless. I am rating it a 5 even before making, because it sounds AWESOME!!!!!

    • says

      Hey Janet! You could cook them in the sauce, but if you make the amount in the recipe you’ll need a pretty big pot! I like to make the sauce while the meatballs are cooking in the oven.

  3. Elizabeth F. says

    I try to avoid pork, would turkey work as a sub-in or would you make them 100% turkey if that were the case?

    • says

      Hi Elizabeth, Thanks for your question. I’m confident that 100% turkey would be just fine! You could do half beef and half turkey, whatever you prefer really.

  4. says

    These look yummy but instead of omitting the cheese have you tried CABOT cheese? It comes in a block and is gluten free and lactose free, comes in sharp (yellow cheese) and extra sharp( which is white)
    I am GF and LF so this is a great find for me
    I purchase this at Walmart it comes in a large block and I shred it myself cost is about $8.50
    Hope this helps anyone missing cheese in their dish’s

    • says

      Hi Sheena, I’m familiar with Cabot cheese, it’s very nice but I’m generally not able to tolerate any cheese unfortunately, even the lactose free kind. Any cheese that says 0% carbs is lactose free, most hard cheeses and even mozzarella are lactose free. My Celiac son can tolerate cheese a lot better than I can as long as he doesn’t have it too often.

        • says

          Hi Sue, I don’t have the calorie count but if you go to caloriecounter.com I think it has a feature where you can paste in the ingredients. You will need to input the type of ground meat along with the fat content for it to be accurate. It also depends how many meatballs you make, but you will get a count for the total amount and then you can divide by the number of meatballs you make.

  5. Michelle says

    I just made these using all ground beef and dried parsley (didn’t want to go to the store) the sauce was very thick (I used Cento brand with no added ingredients 😉 ) and I put the meatballs in the sauce for extra flavor. It looks great and tastes awesome! Tyvm!

  6. Melissa says

    Why does it say to use a foil lined sheet pan and you have it pictured in a cast iron pan? What am I supposed to use?

    • says

      Hi Melissa, you should use a lined sheet pan. I have it in the pan just for the photos, I didn’t have a pretty serving dish to photograph it with the sauce so I used my pan.

  7. Jim says

    Delicious! We sprinkled nutritional yeast on top in lieu of parmesean cheese and it really rounded out this fantastic recipe. Next time I think we will add more veggies to the sauce but my wife and I agree. The recipe for the meatballs is better than our previous recipe with gluten and dairy! Thanks for sharing .

  8. rach says

    looks like an excellent recipe except i don’t eat pork. i’m finding a lot of these paleo recipes call for pork. it’s very frustrating. has anyone tried cooking this without it?

    • says

      Hi Rach, You can use any ground meat you like really, all beef with no pork is nice too but unless you’re counting calories I might avoid the very lean beef so they don’t dry out. I have made them with beef, venison and turkey (not all in the one meatball, separately 🙂 )

  9. Mel says

    Made these last night for dinner and it was a HUGE success!! I was all out of parsley, so I used Cilantro instead. Other than that, I followed the recipe exactly. We all loved it! This was my first time making my own marinara sauce and the amount of olive oil worried me at first, but it turned out perfect. Thank you so much for this recipe.

    • says

      Hi Regina,
      It depends how big you make the meatballs and how hungry your peeps are! There’s 3 lbs of meat total so for the calorie count I divided it by 12 servings, giving you 4oz meat per serving, you should have about 24 meatballs total more if you make them smaller.
      If you have big eaters in your house who could eat up to 1/2 lb of meat each then it would be more like 6-8 servings.

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