Grain-free meatballs (paleo)

When I was growing up, my mom was known for her delicious meatball recipe. She took it to potlucks and it was requested for birthday meals. Everyone raved about her meatballs.

When I became an adult and moved out, the recipe was handed down to me, and I figured it would become one of my go-to recipes too.

But…fast forward several years, and I have two children who can’t eat grains. Mom’s recipe has bread crumbs in it, and my children can’t eat bread, so for a long time we did without meatballs. But, oh, how I missed this childhood comfort food! So, I took matters into my own hands, and developed my own grain-free version that tastes pretty similar to moms. Maybe not quite as good, but an excellent substitute.

So first preheat your oven to 350, and just mix all the ingredients in a bowl.


3 lb ground beef or turkey

2 eggs

1/2 t. dried basil

1 t. dried garlic powder

2 t. dried oregano

1/2 t. pepper

1/2 t. dried onion powder

1 t. salt

1/2 cup coconut flour

A spoon doesn’t usually work for mixing these. You’ve got to get messy with your hands. Mash it all together. Smash, smush, squeeze, until it’s all uniformly mixed.

Now take a nice little chunk of it and shape into a ball. Whatever size you feel like making. Preciseness is of no importance here. I usually get about 20-25 balls out of this recipe.

Place on a baking sheet. Bake at 350 for about 25 minutes. You like my stained pan? My unsolicited advice – don’t trust a cook with spotless shiny baking pans. IMG_6323

After they’re done baking, place them all in a crockpot and cover with your sauce of choice (my simple marinara is at the end of this post). Keep on low for about 4 -5 hours. If you don’t have time for the slow crockpot, then just put all the balls in a big saucepan, cover with sauce and simmer for 30 minutes or so.

And then, yay for meatballs!

Be fruitful, healthy, happy. And eat more meatballs!


Simple marinara sauce recipe:

Mix all in a bowl: 28 oz can crushed tomatoes, 14 oz can diced tomatoes, 6 oz. can tomato paste, 2-4 t. chopped garlic (depending on how much you like garlic), 2 t. dried oregano, 1/2 t. salt, 1/4 t. pepper, 1 t. sweetener if desired.

(If you want plenty of sauce for the meatballs and also for pasta or zoodles, then double the recipe of sauce. One batch is sufficient for just the meatballs though.)

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