MEATBALLS
I think meatballs were the first dish to give me what I now refer to as “flour rage,” which is when you go Paleo and suddenly realize how much gluten, sugar, and dairy are in foods that really don’t need them. Milk in scrambled eggs; sugar in every sauce you’ll ever encounter; breadcrumbs in meatballs—sure, it gives them a great texture, but you can make a delicious meatball without any grains or gluten. Here’s how! SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 pound (454 g) ground beef
½ onion, chopped
½ cup chopped fresh parsley, plus 1 tablespoon (15 ml) for garnish
3 garlic cloves, finely chopped
1 egg, beaten
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons (30 ml) extra-virgin olive oil
- In a large bowl, stir together the beef, onion, ½ cup of parsley, garlic, egg, basil, oregano, salt, and pepper until thoroughly combined. Using your hands, pinch off palm-size pieces of the mixture and roll into meatballs. You’ll end up with 8 to 10 meatballs.
- In a large frying pan over medium heat, heat the olive oil. Carefully add the meatballs to the pan, and brown on all surfaces, about 5 minutes per side.
- Remove from the heat, garnish with the remaining 1 tablespoon (15 ml) of parsley, and serve.
VARIATION 1 MEATBALLS IN TOMATO SAUCE: After browning the meatballs, add a can of tomato sauce, or make your own from a can of diced tomatoes, ¼ teaspoon garlic powder, salt, and pepper. Simmer for about 10 minutes, and serve.
VARIATION 2 SLOW COOKER MEATBALLS: Make these in the morning, and have them ready at the end of the day. Simply layer the uncooked meatballs across the bottom of the slow cooker and cover with tomato sauce. Cook on low for 8 hours.
PALEO PAIR: Serve these meatballs on top of zucchini noodles with tomato sauce. If you don’t feel like zucchini, I actually love meatballs on top of Bacon Brussels Sprouts (here).
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These paleo meatballs prove you do not need breadcrumbs for a great meatball: ground beef bound with egg and loaded with fresh parsley, garlic, onion, basil, and oregano. Browned on every surface, they are juicy, herby, and deeply savory. One batch makes 8 to 10.
Pro Tips
- The egg is the binder here - no breadcrumbs needed. Stir everything thoroughly so the mixture holds together when rolled.
- Pinch off palm-size pieces and roll them by hand. The batch gives you 8 to 10 meatballs.
- Brown the meatballs about 5 minutes per side, turning so every surface gets color. Do not crowd the pan.
- Meatballs in tomato sauce: add a can of tomato sauce after browning and simmer for about 10 minutes.
- Slow cooker version: layer the uncooked meatballs across the bottom of the pot, cover with tomato sauce, and cook on low for 8 hours.
Frequently Asked Questions
Are these meatballs paleo?
They are - ground beef, egg, onion, parsley, garlic, and dried herbs. No breadcrumbs, no gluten, no dairy.
Can I freeze the meatballs?
Yes - brown them, cool them completely, and freeze for up to 3 months. Rewarm them in sauce or a hot oven.
What should I serve with meatballs?
Zucchini noodles with tomato sauce is the classic paleo pairing here, or pile them over bacon Brussels sprouts.
Can I make them ahead of time?
Yes - mix and roll the meatballs up to a day ahead and refrigerate. Brown them just before serving.
Recipe Card
Ingredients
Method
- In a large bowl, stir together the beef, onion, ½ cup of parsley, garlic, egg, basil, oregano, salt, and pepper until thoroughly combined.
- Using your hands, pinch off palm-size pieces of the mixture and roll into meatballs. You’ll end up with 8 to 10 meatballs.
- In a large frying pan over medium heat, heat the olive oil. Carefully add the meatballs to the pan, and brown on all surfaces, about 5 minutes per side.
- Remove from the heat, garnish with the remaining 1 tablespoon of parsley, and serve.
