Baked Paleo Meatballs

cauliflower rice in a bowl topped with meatballs and pesto

4.67 from 6 votes

Baked Paleo Meatballs are easy to make from scratch using a handful of gluten free and grain free ingredients. Baked until they’re crisp on the outside and tender on the inside, you can count on these meatballs whenever you’re craving a delicious and satisfying Whole30 dinner!

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: baked paleo meatballs, paleo meatballs

Servings: meatballs

Calories: 77kcal

Author: Erin

Ingredients

for the meatballs:

1 lb. ground beef
1 egg
¼ cup fresh parsley chopped
2 garlic cloves minced
½ teaspoon dried basil
½ teaspoon salt
½ cup almond flour

for serving:

kale pesto

US Customary - Metric

Instructions

Preheat oven to 400°. Line a large baking sheet with parchment paper and set aside.
Add all of the meatball ingredients to a large mixing bowl, then use your hands to gently combine, being careful not to over-mix.
Use your hands to roll the mixture into meatballs, approximately 2 tablespoons each, placing them directly onto the lined baking sheet.
Place the baking sheet in the oven and bake the meatballs for 18-20 minutes. Serve over cauliflower rice with your favorite sauce (or pesto). Enjoy!

Notes

*Calories are per meatball and are an estimation

*Storage: Refrigerator: store leftovers in a sealed container in the refrigerator for up to 4 days; Freezer: wait for the meatballs to cool, then transfer them to a freezer-safe container and store in the freezer for up to 3 months

*Sauce: use ANY kind of paleo-friendly sauce! I personally like my kale pesto or a simple marinara.

*If keeping paleo/whole30, serve over cauliflower rice; if not, serve over your favorite pasta!

Nutrition