These paleo meatballs in marinara are a perfect entree or side dish and as a bonus — the recipe is dairy-free and gluten-free!
Are there some foods that you just assume you know how to make? Scrambled eggs for example. They sound so simple. Eggs, scramble, cook. Yet a splash of water or whisking them vigorously just before adding them to the pan can make them so much fluffier.
This is how I thought about meatballs. I figured there was one way to make them and you had to use breadcrumbs and Parmesan cheese. Silly me, after some experimenting I realized you definitely don’t! These meatballs in marinara got a 10/10 from every family member. Sure, Kaitlyn might have liked the pasta part most, but even she happily gobbled up a couple meatballs.
This is one of those dinners that will get you some serious cooking credit. It seems fancy, especially when you tell people the marinara is homemade, but the reality is that it’s quite simple. You have to get your hands a little messy, but it’s worth it in my opinion. It fed the four of us hearty portions, and we still had a full bowl leftover for David’s lunch the next day.
These paleo meatballs also fit my current Pegan lifestyle. I use grass-fed beef and while the kids and David’s get regular rotini pasta (I’ve liked Jovial’s 100% organic einkorn lately), I’ve been using my new faux-noodle obsession- PALMINI! It’s made from hearts of palm and I love the firm texture and the ease of use (open can, rinse, heat, serve).
One last tidbit- you can these using fresh herbs or dried. However, if you can, splurge for the fresh herbs. I think it makes the whole dish more robust and authentic. Plus, if properly stored, herbs can last quite a while. So when I buy them for one recipe, I just make sure there is another recipe that week or next that also uses the same fresh herbs.
I hope you love these as much as we do. It’s so nice to find a meal the whole family likes and leaves us all feeling satisfied!
Paleo Meatballs in Marinara
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16-18 meatballs 1x
Description
These paleo meatballs are a perfect entree or side dish and as a bonus — the recipe is dairy-free!
Ingredients
For Meatballs:
2 pounds ground beef or bison
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley (1 tablespoon dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 1/2 teaspoons salt
1 teaspoon pepper
1 large egg
For Marinara:
1 (28-ounce) can crushed tomatoes
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley (1 tablespoon dried)
2 tablespoons chopped fresh basil (2 teaspoons dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
To make Meatballs:
Combine all meatball ingredients in a large bowl until thoroughly mixed.
Roll mixture into 2- 2 1/2 inch balls.
Heat a large nonstick skillet over medium-high heat until hot. Add meatballs and cook for 5-7 minutes, turning meatballs to brown on all sides.
Remove meatballs to a plate and keep warm.
Add tomatoes and remaining marinara ingredients to skillet, scraping up any browned bits from the meatballs. Bring to a low simmer. Return meatballs to skillet to cook for another 15 minutes, stirring occasionally.
Laura says
This is my favorite way to prepare meatballs! Also- there is a really cute Umizoomi episode called Meatball Madness where a meatball machine goes berzerk and every time my kids watch it they want meatballs for dinner!
Brittany Dixon says
I’ve never heard of Umizoomi! I’ll have to look that up 🙂
EmilyS says
I need to find that Palmini to try – do they have it at Whole Foods?
Brittany Dixon says
I have not seen it at Whole Foods. I got it at Publix and heard some people say they found it at Walmart!
Marie H says
Thanks for the recipe! The timing was perfect as I read your blog while planning out the weekend’s meals. I made this Saturday night and it did not disappoint. It was my first time making meatballs and the recipe was easy to follow. Thanks also for telling us about Palmini. I haven’t heard of it yet and am definitely excited to try another alternative to spaghetti squash or zoodles.
★★★★★
Brittany Dixon says
Thank you so much for taking the time to come back and leave a review. I really appreciate it, and am thrilled you liked the recipe as much as I do! 🙂
Laura says
Do you think I could bake these meatballs? Also, I get palmini on amazon!
Brittany Dixon says
Yes, you could definitely bake them! I have even done them in the slow cooker before! 🙂
Brittany Dixon says
I’ll bet that will work great! Sounds like a Sunday funday! 🙂 Let me know what you think!
Andrea The Petite Cook says
Yummm, these look absolutely delicious, love that they’re dairy-free ( I’m dairy intolerant), will try them soon 🙂
Mary says
I made the meatballs last night with the dried spice measurements, and they were delicious! Perfect base for a simple meatball stew with carrots, potatoes, and peas. Will make these again and again!
★★★★★
Isaac Robertson says
Hello!
Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.
Have a great day!
★★★★★