Go ahead and add these Whole30 Meatballs to your list of favorite dinner go-to’s! Flavorful, healthy, and satisfying for the whole family!
Hands in the air for super-stinking-easy dinners that taste good and are good for you! 🙌
But, first, there is a story. Because, like, when is there not?
I just made you guys some healthy turkey meatballs and they were DELISH first recipe try, so I was feeling VERY GOOD about my meatballs making skills. Naturally, I decided to try making another meatball recipe.
So I made these….and failed HORRIBLY about 4 times.
Like, Mr. FFF would not eat them and opted for a bowl of Cheerios instead kind of failed. It was not good.
But you know what? fifth time is the charm because after the blood, sweat and tears, these little balls are going to be making an appearance in your house on the ‘reg!
Why these are the BEST Whole30 and Keto Italian Meatballs
My question of the day for YOU is what is your favorite comfort food? One of mine is most definitely meatballs- greek turkey meatballs with feta, asian turkey meatballs, low carb buffalo chicken meatballs- I’ll take them all, anytime! Today, we have a new whole30 meatball recipe to add to the list and let me tell you, it’s a keeper! Today’s meatball recipe is not only paleo AND keto friendly, but it also aligns with the whole30 diet! Not to mention, they’re tender, seasoned to perfection, and SO easy to make! It’s a win-win situation all around!
What makes these Meatballs Whole30
Today’s paleo meatball recipe is whole30 friendly- YAHOO! A lot of meatballs are not compatible with whole30 because they often call for breadcrumbs. This recipe doesn’t use breadcrumbs, rather the meatballs are held together well with egg and seasoned deliciously so that they still taste great!
Ingredients needed to make this recipe
It’s NEVER satisfying when you make meatballs and they turn out dry, flavorless, and hard to cut and chew. That’s definitely NOT the case with these whole30 meatballs, so don’t you worry! Herbs, spices, and garlic work together to make these meatballs so tender and flavorful, too- here’s what you’ll need to pick up from the grocery store to make them:
- 85% Lean grass-fed ground beef
- Italian Seasoning
- Fennel seeds
How to make Whole30 Meatballs
Set the oven to 350 degrees Fahrenheit and allow it to preheat. Meanwhile, pour a bit of oil in your pan and add the onions and garlic, cooking until they are soft and golden brown.
Add the onion and garlic to a large bowl as well as all of the other ingredients. Carefully mix everything together, but ensure to not overmix!
Scoop the meatballs and shape them into balls. In a large frying pan, add some oil and place some of the meatballs in. Cook until golden brown, flipping so that all sides are evenly seared. Transfer to a baking sheet and repeat with the rest of the meatballs.
Place the pan of meatballs into the oven and bake until they are no longer pink on the inside.
Serve them up as desired and DEVOUR!
Top Tips For Making Meatballs
Brown them in oil: it’s important to sear the meatballs before baking them! It makes the flavor that much better and helps them to hold together well.
Don’t overmix: Mix the meat just until everything is combined. Overmixing will result in tough meatballs.
Don’t use beef that is lean: The more fat, the less dry!
Add some almond flour: If you wish, you can add a bit of almond meal to make almond flour meatballs.
You don’t need to fry them but when you fry the meatballs, it adds SO much flavor! I recommend taking the time to fry them because it will be worth it!
I recommend using 85%, but 90% will work too. Don’t use anything leaner than that!
YES! These are a great meal to make ahead of time. You can store them raw in the fridge until you want to cook them for up to 2 days, or store them cooked in the fridge for up to 3 days!
These meatballs will be done when an internal thermometer reads 160 degrees Fahrenheit!
More Whole30 dinner recipes
- pineapple 5 spice paleo whole30 chicken wings
- slow cooker whole30 paleo korean beef stew
- low carb whole30 paleo salmon cakes
- 3 Tbsp Oil, divided
- 1 Cup Onion, diced
- 2 tsp Garlic, minced
- 2 Lbs 85% lean grass-fed ground beef
- 1/4 Cup Parsley, diced
- 1 Egg, whisked
- 2 Tbsp Italian seasoning
- 1 tsp Fennel seeds
- 1 tsp Salt
- 1/2 tsp Nutmeg
- Few twists of pepper
- Preheat your oven to 350 degrees.
- In a medium pan, heat 1 Tbsp of the oil. Cook the onion and garlic until golden brown, about 5 minutes.
- Add the onion/garlic into a bowl and add all the remaining ingredients. Stir until just combined, being careful not to over mix.
- Scoop into heaping Tbsp sized balls.
- Heat another Tbsp of olive oil in a large frying pan on high heat. Place some of the meatballs in and cook on the top and bottom, until golden brown (about 1-3 minutes per side.) Transfer to a baking sheet. Repeat with the remaining meatballs until they're all seared.
- Place into the oven and bake until a thermometer reads 160 degrees F, about 15-20 minutes.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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