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  • Writer's pictureAmy

(Paleo) Homemade Meatballs with Tomato Sauce


I have been making and tweaking my meatball recipe for years. They are to me, one of the best comfort foods. I actually often make these for guests, I have yet to find anyone not enjoy a warm, homey dish of spaghetti and meatballs, especially in colder weather. I serve these over brown rice pasta (I like the Jovial brand) for a gluten-free treat.


There are a lot of good ways to make meatballs, so today I am just sharing where my favorite recipe has evolved. I also think it's pretty healthy especially if you use grass-fed or all-natural meat. This recipe could easily be made Paleo too, as it really doesn't have any carbs thanks to my new trick of mixing almond flour with non-dairy milk instead of adding breadcrumbs, you would just have to skip adding the parmesan cheese.


You don't have to make your own sauce, you can always use your own favorite jarred all-natural sauce. I made my own as my garden is currently bursting with tomatoes, and I needed to use some up. However, that does add some extra time so do the best with what you have.


Meatballs:


1 lb grass-fed ground beef, or all-natural turkey or pork. To make more meatballs I often combine 1 pound of beef with 1 pound of pork and they come out great.

2 cloves garlic, chopped

1/4 regular onion, diced

1/2 t dried oregano

1/4 c parmesan cheese

1/4 t crushed red pepper

1 egg, beaten

3/4 c almond flour

1/2 c milk (dairy-free if paleo)

salt and pepper


Pour the almond flour in a large bowl and add the milk, mixing well. Let sit for about 5 minutes until liquid is absorbed. Add all the other ingredients into the almond mixture and mix well. Roll into 1 1/2 " balls, wetting hands between to minimize stickiness. Place on a cookie sheet and bake at 400 degrees for 15 minutes or until cooked through. Remove to wire rack lined with paper towels or drop into the hot sauce.


Homemade Tomato Sauce


Olive Oil

6-8 large ripe tomatoes

1/4 c assorted herbs (basil, oregano, parsley)

4 cloves garlic, diced

1/4 c diced onion

1 T tomato paste

salt and pepper


Boil a large pot of water. Make a small slice on the bottom of each tomato and drop tomatoes in water and boil for 60 seconds. Pull tomatoes out with a strainer, let cook for a minute or two then pull the skin off and discard. Chop tomatoes.


Pour about 2T olive oil into a large saute pan over medium heat, add onion, and cook until translucent. Add garlic, being careful not to let it burn and cook for about an additional minute. Add tomatoes back in with the tomato paste and salt and pepper. Let cook over low heat for about 15-20 minutes, stirring occasionally and adding in the fresh herbs toward the end. You can also drop the meatballs in to finish cooking and stay warm.


You can click here to print this recipe.

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Kathy Dale
Kathy Dale
02 oct. 2023

I can't get the print link to work.

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