Paleo Meatballs with Gravy

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Perfect Sage and Onion Whole 30 Paleo Meatballs served with a tasty, creamy, dairy free gravy made from coconut milk and beef broth!

Easy Whole 30 sage and onion Paleo Meatballs with Creamy Dairy Free Gravy made with coconut milk, served with zucchini noodles (zoodles)

The key to the great taste in my Paleo meatballs is the combination of sage and onion. If you are tempted to skip the step of sautéing the onions, please don’t! Cooking down the onions a little makes them much sweeter and will mean the difference between a mediocre paleo meatball with little taste and a really great flavored one.

Pork, Sage and onion stuffing is commonplace at Christmastime in the UK, I grew up having it with my Christmas turkey every year. If you can get fresh sage leaves then use those as they will give your meatballs considerably more flavor than dried sage.

We bought a spiralizer a little while back but I’m ashamed to admit that it has been languishing unused in the back of my pantry for too long.

We’ve made ‘zoodles’  (zucchini noodles) with it in the past, they are probably the most popular thing to spiralize, and the easiest. I love them and so does my husband, but my kids are going to take some convincing.

They simply don’t like summer squash or zucchini and making it into noodles didn’t entice either of them to have a taste, but that meant all the more for us! I use the Paderno Spiralizer, I did my research and it seems to be one of the best spiralizers out there and we’ve certainly been very happy with it.

I like to cook the zucchini noodles in a covered dish in the microwave, you don’t need to add any water. I can’t give you an exact time to cook, anywhere from about 40 seconds to 2 minutes depending on your microwave. You do need to watch them closely or you will end up with a big fat pile of mushed noodles if they overcook.

If you are not Paleo then you could serve this over mashed potatoes or pasta, either would work well. The cooked meatballs should freeze well. but I’m not sure about the gravy as it has coconut milk in it. If anyone tries it let me know!

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Easy Whole30 sage and onion Paleo Meatballs with Creamy Dairy Free Gravy made with coconut milk, served with zucchini noodles (zoodles)

 

 

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Easy Whole30 sage and onion Paleo Meatballs with Creamy Dairy Free Gravy made with coconut milk, served with zucchini noodles (zoodles)

Whole 30 Paleo Meatballs with gravy and zoodles
 
Prep time
Cook time
Total time
 
Easy Whole 30 sage and onion Paleo Meatballs with Creamy Dairy Free Gravy made with coconut milk, served with zucchini noodles (zoodles)
Author:
Recipe type: Main Course
Cuisine: Paleo
Serves: 4
Ingredients
  • 455g (1lb), ground pork
  • 1 tablespoon coconut oil, for frying
  • 1 onion, finely chopped.
  • 1 tablespoon fresh sage, finely chopped
  • 2 tablespoons almond meal/flour
  • 1 tsp salt
  • ½ tsp pepper
  • 375 mls (1.5 cups) Beef Broth (gluten free/paleo)
  • 5mls (1 tsp) fish sauce (I used red boat)
  • 400ml coconut milk (1 can, full fat)
  • 3 tablespoons arrowroot, (optional)
  • salt and pepper, to taste
  • 1 zucchini, (1 per person to make the noodles)
Instructions
  1. *READ NOTES FIRST*
  2. Preheat your oven to 400F
  3. Saute the finely chopped onions in about two tablespoons of coconut oil until soft (but not brown) this will take about 10-15 minutes. Add in the chopped sage for the last five minutes.
  4. In your mixing bowl add pork, onions, sage, almond meal, salt and pepper and mix well.
  5. Form the meatballs by hand, about two tablespoons of the mixture for each meatball.
  6. You now have two choices for cooking the meatballs. You can brown them in a skillet then bake them, or you can skip the skillet part and simply place the meatballs on a parchment lined baking sheet then bake as directed below.
  7. The main difference between the two methods is that if you skip the skillet part the gravy won't have any of the tasty bits from browning the meatballs.
  8. To brown the meatballs place them in a hot well oiled cast iron or non stick skillet for about 3 mins each side to get them brown on the outside, then transfer them to a sheet pan lined with parchment paper.
  9. At this point I usually try and scoop out any stray cooked onions from the skillet as they will start to burn if you brown a second batch meatballs and spoil the flavor of your gravy.
  10. Bake meatballs into your preheated oven at 400F for 20 minutes.
  11. GRAVY
  12. In the same skillet you cooked the meatballs in, add the beef broth, coconut milk, and fish sauce.
  13. Using a wooden spoon or a whisk stir well to get the bits of browned meat up from the bottom of the pan and into the gravy, simmer for five minutes.
  14. If you want to thicken it you can use about 2-3 tablespoons of arrowroot mixed with about a tablespoon of cold water or beef broth.
  15. Remove gravy from the heat and add the arrowroot mixture, stir really well then return to a low heat until the gravy thickens.
  16. Sieve gravy to get any lumps out and season with salt and pepper to taste.
  17. ZUCCHINI NOODLES (optional)
  18. To make the zucchini noodles you will need either a spiralizer (we use the Paderno Spiralizer) or julienne peeler.
  19. Steam them in a covered dish in the microwave for 40 seconds - 2 minutes, watch them closely so they don't turn to mush.
Notes
I used the Paderno Spiralizer to make my zuchini noodles.

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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. Margaret Tohill says

    Sheena–this sounds delicious! We love pork, onions, zucchini! And it’s all Paleo! WHO KNEW??? honestly, I thought Paleo was raw vegetables & weird meat (game) perhaps. But my favorite thing is your spiralizer! Never even heard of one, but we love using vegetables in place of pasta. Have used a mandoline, but matchsticks aren’t as cute as spirals! I’m going to google it. Thanks!

    • says

      Hi Margaret! So glad to have you visit my blog! 🙂 We got our spiralizer on Amazon, it’s made by Paderno. I hope you’ll try the meatballs, they are very yummy!

  2. says

    At least your spiralizer has come out of its box! I’ve had one for months and have yet to use it! I adore meatballs—and adding sage sounds terrific. What a yummy combination!

    • says

      Liz, It’s back in the box now 🙂 I’m going to try some other spiral things before the summer is out, at least that’s the plan!

  3. says

    Hi Sheena, I’m so glad I found your blog! You have a great collections of healthy recipes and I have put a few on my to-cook list!
    The paleo meatballs look wonderful. I haven’t completed abandoned carbs, but now I’m trying to cook more paleo meals. Will definitely dry out for sure!

  4. Bonnie says

    Hi I’m making this right now and I hope I understand your measurements. ..some things are in metric and some say tsp…but I know a UK tsp is different than US…we’ll see how this turns out!

    • says

      Hi Bonnie, UK and US teaspoon and tablespoon measures are the same, both 5mls. I see there was a typo in the recipe and I didn’t have the cup measure in for the liquid, I’ve added that now so I hope that helps.

  5. Yvonne says

    I just had this for dinner, well sort of, I made several changes because I’m AIP. Instead of pork I used ground beef, I swapped almond meal for coconut flour, eliminated the fish sauce, and swapped the pepper for white pepper. Also, instead of zucchini noodles I shredded some cabbage and cooked it in the gravy, then after the meatballs were finished baking I tossed them in the gravy for a few minutes. It was fabulous. Thinking I might add mace next time and serve with something starchy.

  6. Alexis says

    Can you post a link to the the spiralizer you used to make your zoodles please and any tips you have to make them look like that!! Great post! Thank you!

    • says

      Hey Alexis, I had a little chuckle about your comment because it took several frustrating attempts to get them in a long spiral like that! I had a whole bunch of ‘zoodles’ that were basically little half moon shapes sliced off the side of the zucchini 🙂 I think the trick is trying to get a zucchini that is fat enough to make a continuous spiral, if they are small and skinny they probably won’t work like that though they taste just fine. It also depends how you center the zucchini on the spiralizer but you’ll be able to figure that out pretty quickly once you get one. I have updated the post with a link to the spiralizer.

  7. Karen says

    Do you have nutritional information for this dish? I made it and liked it. Might try almond milk instead of coconut milk next time. Great recipe though!

    • says

      Hi Karen, I don’t have nutritional info for this recipe. I’ve only added it to a couple of recipes (due to time really) but I use caloriecount.com and just paste in the ingredients and it will calculate it for you, then you can switch out alternates like almond or coconut milk, hope that helps!

  8. Klab says

    Zucchini noodles taste much better if they they are thrown in a hot pan with oil and tossed about for a minute or two rather then steaming. They get nice and nutty flavor and remain al dente for better flavor and mouth feel.

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