Happy eating everyone!
I used to think all meatballs were Paleo – after all, it’s just supposed to be a ball of meat and spices topped with a sauce right?
I soon learned that unless you make your own meatballs, they’re likely to contain flour or another grain in them. And then the sauce that often comes with meatballs pretty much always has added sugar if not cornstarch or flour.
So, I started to make my own meatballs to eat! They’re remarkably easy to make, and you can omit the flour without losing much of the texture. The egg helps to hold the meat together well and also helps to keep the meatballs moist.
One of the things I love about this recipe is just how fast it is to make. I don’t often have time to create elaborate meals, and this recipe is something I can whip up in under 30 minutes for dinner.
I’ve put together some step-by-step photos to help you understand just how simple this Paleo Italian meatballs recipe is. Hope you enjoy it!
Add all the meatball ingredients into a large mixing bowl.
Place 2 tablespoons of olive or avocado oil into a frying pan and pan-fry the meatballs. When the meatballs are browned, add in the diced tomatoes.
Enjoy by the meatballs by themselves, with a salad, or with some of Erin’s Simple Summer Zucchini and Tomato “Pasta.”
Italian Meatballs with Tomato Basil Sauce
(Paleo, Whole 30, GAPS, SCD, low FODMAP)
- 14 oz diced tomatoes, or equivalent of chopped fresh tomatoes
- 1/4 cup fresh basil, finely chopped
- 4 cloves garlic, minced substitute diced green onion for low FODMAP
In a large mixing bowl, combine the ground beef, egg, 2 Tablespoons of olive or avocado oil, Italian seasoning, parsley, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Form 18-20 small (golf ball sized) meatballs.
Pan fry the meatballs in additional olive or avocado oil. When they’re browned, add in the diced tomatoes and simmer for a few minutes before adding in the basil, garlic, salt and pepper.
Serve by itself or with some Paleo pasta.
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