Juicy Gluten-Free Meatballs

Ingredients

1 lb ground beef (or mix of beef and pork)
1/3 cup almond flour
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp coconut aminos (optional, for extra umami)
1 tbsp olive oil or avocado oil (for searing)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, combine the ground meat, almond flour, egg, onion, garlic, tomato paste, herbs, salt, pepper, and coconut aminos. Mix just until combined—don’t overwork the meat or the meatballs may turn tough.
Use your hands or a cookie scoop to form 1.5-inch meatballs and place them on the prepared baking sheet.
Heat oil in a skillet over medium-high heat. Sear the meatballs for 1-2 minutes on each side until browned. This step adds extra flavor and texture, but you can skip it if you’re short on time.
Transfer the meatballs to the oven (or continue baking them in the same oven-safe skillet) and bake for 15–18 minutes, or until fully cooked through.

Serving Suggestions

Pair with zucchini noodles and marinara sauce for a Paleo spaghetti night.
Serve with roasted sweet potatoes and sautéed greens for a hearty bowl.
Drizzle with tahini or pesto for a Mediterranean twist.
Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.

Wrapping Up

These gluten-free Paleo meatballs prove that clean eating doesn’t mean boring food. They’re savory, satisfying, and family-approved—perfect for busy weeknights or meal prep Sundays. Try them once and you’ll never look back at breadcrumb-heavy versions again!