Italian Meatballs (Paleo, Whole30, Gluten Free)
These hearty and tender herb-infused Italian meatballs are super delicious—and they happen to be paleo, Whole30, low carb, nut-free, egg-free, and dairy-free!
Servings: 6
Ingredients
- Avocado spray
- 2 pounds ground beef 20% fat
- 1 cup Garlic Cauliflower Mashed Potatoes
- 1 small yellow onion finely minced
- ½ cup minced fresh basil
- ¾ cup minced fresh Italian parsley divided
- 4 garlic cloves minced
- 2½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 teaspoon dried oregano
- ¼ teaspoon Freshly ground black pepper
- 5 cups marinara sauce
Instructions
- Arrange the top oven rack 6 inches from the broiler. Turn the broiler on high.
- Grease a rimmed baking sheet with avocado spray and set aside.
- In a large bowl, combine the beef, mashed cauliflower, onion, basil, ½ cup minced parsley, minced garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, oregano, and black pepper.
- Use your hands to gently combine the ingredients until well-combined, but don’t overwork the meat.
- Microwave a small spoonful of the meat for 30 seconds or fry it in a small frying pan until fully cooked to check for seasoning. Add more Magic Mushroom Powder and black pepper if needed.
- Use your hands to roll out 12 evenly sized meatballs that are about 3-inches in diameter. Arrange the meatballs on the greased rimmed baking sheet, making sure they are evenly spaced.
- Broil the meatballs for 8 to 10 minutes or until browned on top.
- While the meatballs are broiling, bring the marinara to a boil in a 12-inch skillet over high heat. Turn the heat down to maintain a simmer.
- When the meatballs are ready, transfer them to the simmering sauce. Partially cover the pan and simmer for about 10 minutes or until the meatballs are fully cooked.
- Top with reserved ¼ cup minced Italian parsley. Serve with zoodles, gluten-free pasta, or cauliflower mash.
Video
Notes
Make-ahead and storage instructions:
These Italian meatballs are great for meal planning! Cook them ahead of time and store the meatballs and sauce in a sealed container in the fridge for up to 4 days or frozen for up to 3 months. Reheat them on the stovetop in a covered pot until the meatballs are heated through or microwave them in an Anyday dish for about 2 minutes.
Nutrition
Calories: 472kcal | Carbohydrates: 16g | Protein: 30g | Fat: 32g | Fiber: 5g