One thing I absolutely love making during meal-prep is meatballs. You can make so many different flavor combinations, and it’s so easy. The hardest part about making meatballs for me is making sure you keep them tender. Now you remember when grandma made meatballs. She added breadcrumbs, milk, eggs and all the other yummy flavors. I remember my grandma always telling me, “the breadcrumbs and milk are essential to keeping your meatballs juicy and tender”. And that has always stuck with me. But, what do we do when we want easy Whole30 meatballs?
Well, keeping my grandmother’s words in mind, I wanted to make sure our meatballs stayed juicy and delicious. So, we are going to be using zucchini, eggs, almond flour, onions, spices and two different kinds of meat. I decided to use a mixture of beef and pork because together they create a rich flavor. If you want to make leaner meatballs, I suggest using a mixture of a chicken/turkey and pork. You will then have the benefits of a lean meat like chicken or turkey, but the pork will help keep the meatballs tender and juicy.
I enjoy making these all year round. They are so easy and such a staple. But, it’s also the perfect way to impress your loved ones. Now because I like to keep things simple, I usually serve these yummy meatballs in a rich marinara sauce. All I do is sauté up some onions (add mushrooms or kale for extra veggies) with coconut aminos. Then finish it up with your favorite jar marinara sauce. It’s simple, easy, delicious and you don’t need homemade sauce.
Easy Whole30 Meatballs
WHOLE30 II PALEO II GLUTEN-FREE
Your go-to meatball recipe. Add to your meal prep menu for an easy and delicious meal.
1/2 lb. grass fed ground beef
1/2 lb. ground pork
2 scallions (finely chopped)
1/2 an onion (grated or blended)
1/2 a zucchini (grated)
2 garlic cloves (finely minced)
1/2 tsp. fennel seeds (grind to release the flavor)
1/4 cup almond flour
1 tsp. salt
1/2 tsp. crushed red pepper flakes
2 tbsp. Ghee for browning
1/2 an onion
1 tbsp coconut aminos
1 12-16 ounce jar marinara/arrabbiata sauce
To begin, preheat oven to 375 degrees F.
Now, prepare all the ingredients (ground beef and pork, onion, scallions, zucchini, garlic cloves, egg, fennel seeds, almond flour, salt, and pepper flakes) and combine them in a mixing bowl using your hands. Do not over mix the mixture or you will end up with tough meatballs.
Use a cookie scoop to measure out meatballs. Wet your hands and roll mixture into balls. Then, heat ghee in a large skillet (preferably cast-iron). Sear meatballs for approximately 2 minutes on all sides. Transfer meatballs to a baking sheet lined with parchment and finish in the oven for 7-10 minutes.
While, the meatballs cook, use the drippings in the pan to sauté onions until tender. Then add in coconut aminos and a jar of marinara. Stir and simmer for a few minutes. Return meatballs to the skillet and continue to simmer for about 5 minutes.
Serve over zucchini or potato noodles.