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+ servings
Skillet with sautéed meatballs.

The Best Paleo Meatballs

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. They're great for anyone who's gluten-free, Paleo or low carb.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 364 kcal

Equipment

  • Large Mixing Bowl
  • Frying Pan

Ingredients
  

  • 2 Pounds Ground Beef You can also use ground turkey.
  • 2 Eggs
  • 2 Cups Frozen Cauliflower Rice You can use fresh cauliflower rice too!

Seasoning

  • Cup Fresh Basil
  • Cup Fresh Chopped Parsley
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Black Pepper

Instructions
 

Preparing the Meatballs

  • 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!)
  • Next, roll into 1+½ - 2 inch balls, and place on a plate. (It should make about 25 meatballs.)

Cooking

  • 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.
  • 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.
  • 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!

Notes

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.

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.

Nutrition

Serving: 1gCalories: 364kcalCarbohydrates: 4gProtein: 31gFat: 24gSaturated Fat: 9gTrans Fat: 1gCholesterol: 157mgSodium: 528mgPotassium: 679mgFiber: 1gSugar: 1gVitamin A: 782IUVitamin C: 35mgCalcium: 58mgIron: 4mg
Keywords healthy meatballs, italian meatballs, low carb meatballs, paleo meatballs, the best paleo meatballs
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