The BEST Paleo Meatballs - I know that's a bold statement, but I promise you won't be disappointed! I've been making this recipe for years, and my family requests it at least once a month. They are super juicy, bursting with flavor, and you don't need breadcrumbs!! It may sound weird, but I swap the traditional breadcrumbs for cauliflower rice and it's a total game changer. No one will notice, but it helps to keep the meatballs moist, and gives them a nice soft texture. Plus they're super easy to make, and great for anyone who's gluten-free, Paleo or on Whole30. (And they pair perfectly with my Creamy Tomato Sauce!)

Jump to:

• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Helpful Tips
• Serving Suggestions
• How to store leftovers
• Recipe
• Shop this recipe -
• 💬 Reviews

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🍴Ingredient Notes

• Ground Beef - You can also use ground turkey. It's important to choose quality meat. I buy most of my meat from Butcher Box because it's high quality, and it gets sent right to my door! When choosing meat, check to make sure there are no added hormones, and that the cows were grass fed AND grass finished. A lot of brands market their meat saying "grass fed" but that can mean they ate grass ONCE in their life! I haven't tested this recipe with ground turkey or chicken, but I'm sure it would work!
• Eggs - I would not recommend using an egg replacement for this recipe. The eggs help to bind the meatballs!
• Frozen Cauliflower Rice - You can use fresh cauliflower rice too! This is what replaces breadcrumbs - it adds a nice consistency, extra nutrients, and keeps the meatballs moist!
• Fresh Basil & Parsley - You can use fresh basil, or frozen basil! I like to store my fresh basil in the freezer so it lasts longer.
• Garlic Powder - Feel free to use more or less, depending on how much you like garlic!

Gluten-Free Pasta Suggestions

For this recipe I used Jovial Cassava Flour Spaghetti. Jovial is one of my favorite gluten-free pasta brands! They have a huge selection of shapes, but my favorites are their Penne, Bow Ties, and Fettuccine. The Whole Foods brand makes a delicious chickpea pasta that is organic, and only has ONE ingredient – chickpeas. They also have a Mung Bean pasta that tastes great, and has a nice texture. I use it for most of my sauce recipes because it doesn’t get soggy. (Wouldn’t recommend eating it without a sauce.) A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels!

If you’re interested in making your own vegetable noodles, I highly recommend purchasing an inspiralizer.  I’ve had mine for about six years, and it’s amazing!! I use it for zucchini, broccoli, yellow squash, beets, sweet potato.. I also have two of her cookbooks! It’s a fun way to sneak in extra veggies!

🍴Step by Step Instructions

Preparing the Meatballs

1. Start by adding all ingredients into a large mixing bowl. Blend until fully combined, but do not over mix because it can make the meat tough. To save time, try mixing with a Kitchen Aid mixer! (Mix slowly so ingredients don't fly out!)
2. Next, roll into 1+½ - 2 inch balls, and place on a plate. (It should make about 25 meatballs.)

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Cooking

1. Then pre-heat a non-stick frying pan to medium/high heat. Once the pan has warmed up, add the meatballs to the pan one at a time. (Try to leave a little space between each one.) If all of the meatballs don't fit, cook the remaining meatballs after.
2. You'll know they're ready to flip when you can gently push them with a fork and they slide on the pan. Once they're golden brown on the bottom, flip them over! Cook until they're golden brown on all sides.
3. You can serve as is, but I like to simmer my meatballs in tomato sauce for about 15 minutes before serving. It adds flavor to the sauce, and guarantees they're cooked through! Enjoy!

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Helpful Tips

• My favorite pan to cook meatballs is a non-toxic, non-stick pan by the brand Rad USA. I use their 12 inch pan! It's honestly THE BEST pan I have ever used - nothing sticks to it!! You can shop through my Amazon store.
• I recently discovered a life changing tip for mixing meatballs.. use a stand mixer or hand mixer. Add all of your ingredients into the mixing bowl, turn the mixer on a low speed, and blend until it's fully combined! It's important not to over mix or else the meatballs will be tough.
• Want the perfect size meatballs? Use a ice cream scoop! I use the scoop to get the mixture out of the bowl, then give them a quick touch up with my hand to make sure they're round.

Serving Suggestions

• These meatballs pair perfectly with my Creamy Tomato Sauce and gluten-free spaghetti!
• If you're looking for bread to serve on the side, my gluten-free Focaccia Bread, or a toasted slice of my Paleo Garlic Herb Bread would be great!
• For a delicious Paleo & Whole30 option, you can use zucchini noodles or spaghetti squash! Never made spaghetti squash? Check out my How to Cook Spaghetti Squash Post!
• It's also great with freshly chopped basil and an extra drizzle of olive oil, but you could also add some parmesan cheese, or your favorite vegan cheese!

How to store leftovers

You can store leftover meatballs on their own, or in tomato sauce! Make sure they're in an air tight container. (I prefer glass containers.) They will stay fresh for about 4-5 days in the refrigerator. You can also freeze leftovers for later! They will stay fresh for about 2-3 months.

More dinner recipes!

• Paleo Chicken Cacciatore Recipe
• Spicy Stovetop Burgers (Whole30)
• Easy Balsamic Chicken Dinner with Green Beans
• Paleo Chicken Pot Pie with Mashed Potato Topping

After you make these Paleo Meatballs, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

Recipe

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