Paleo Italian Meatballs contain no breadcrumbs or grains of any kind.
These beef and pork meatballs are baked in the oven and the Marinara sauce is made on the stove, from scratch, with tomatoes, onions, garlic and herbs.
Kitchen Tools I used to make Paleo Italian Meatballs
Paderno Spiralizer – This is the spiralizer I have and I love it! I’ve had it for several years without any issues.
Inspiralized Spiralizer – If I didn’t already own my Paderno, the Inspiralizer would be the one I’d go with. Lots of of my fellow food bloggers have it and have said it holds up really well compared to some of the others.
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How to Make Paleo Italian Meatballs with Marinara Sauce
These homemade Paleo Italian Meatballs are as easy as could be to make and are packed with flavor.
They are made without breadcrumbs or cheese, 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, I don’t think it’s needed at all.
My husband told me they would be better with cheese, and he’s probably right, but then they wouldn’t be Paleo. 🙂
I can’t tolerate cheese except in tiny amounts so I haven’t added it to this recipe but if you’re not restricted by diet then a little sprinkling of parmesan would be nice.
Or if you can’t tolerate cow dairy I find that Pecorino Romano cheese which is made with sheeps milk tastes very similar and is great with this recipe.
How to make Homemade Paleo Italian Meatballs with Marinara Sauce
It’s so quick, they only take about 20 minutes and they get a nice sear on the outside from the hot oven that you don’t really get if you cook them right in the sauce.
Step 1 – The first thing I do is to use parchment paper to line the sheet pan, it makes for less scrubbing and cleaning later on, I’ve found that meat sometimes sticks to foil.
Step 2 – Preheat your oven so it’s ready to bake the meatballs, then mix the ground pork and ground beef together in a bowl along with the egg and seasonings.
Step 3 – Now you need to make the meatballs, I used about two tablespoons of the mixture and try to make them all a uniform size so they cook evenly.
Step 4 – Bake the meatballs for about 20 minutes, it doesn’t take long!
Step 5 – Saute the onions in a pan on the stove, then add the chopped garlic, canned tomatoes, bay leaf and pepper to the pan and simmer for about 20-30 minutes.
Step 6 – Serve your Paleo Italian Meaballs with the Marinara Sauce over the top and garnish with a little chopped parsley.
More Easy Paleo Recipes you’ll love!
Not all of the recipe on my site are Paleo or Whole30 compliant but this one is and many of my main course recipes are.
I recently made this Sheet Pan Chicken with Ratatouille, it’s cooked all on one pan which make clean up really easy, and it’s ready in less than one hour.
Have you tried my Paleo Honey Mustard Chicken yet? It’s a family favorite and my kids love it!
Another great option would be my Paleo Pot Roast, it’s perfect for the crockpot and doesn’t have any artificial ingredients, another family favorite.
And lastly, what about a Southern Chicken Salad? It’s very versatile, you can serve it for lunch but it’s hearty enough to serve for dinner too.
Best Ever Paleo Italian Meatballs in Marinara Sauce!
Have you watched the easy recipe video? It's immediately above the recipe on mobile and will play in the sidebar on desktop.
Preheat your oven to 400F
Line a half sheet pan with parchment paper so that the meatballs don't stick to the pan.
Mix the meat, egg and seasonings together in a large bowl.
Form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.
Bake in a 400F oven for 20 minutes, or until fully cooked through.
To make the marinara sauce, first add the olive oil to a pan and heat up on a medium heat.
Now add the chopped onion and saute for five minutes.
Next, add the chopped garlic, canned tomatoes, bay leaf and pepper to the pan.
Cook on a low to medium heat for 20 - 30 minutes, until the sauce has thickened.
Serve over the cooked meatballs and sprinkle with chopped fresh parsley. (If you enjoyed this recipe, please leave a comment below, thank you!)