Baked Paleo Meatballs (GF)
I’ve always liked baking meatballs instead of frying them. You use less oil, the meat is a bit drier (which I like), and making them is a lot less work.
These Baked Paleo Meatballs are a quick and easy way to add protein to any meal. Which is why I’ve been eating them so much lately.
By using almond flour and coconut milk (instead of bread crumbs and milk), these meatballs are naturally grain-free and Paleo. 🙂
And despite being full of garlic powder, onion powder, oregano, and basil, these bad boys are still good old simple baked meatballs. And simpler really is better here because it allows you to eat them ALL the time.
All the time, meaning…with tomato sauce or bbq sauce, all on their lonesome, with eggs for breakfast, with veggies, there really is no limit.
These Baked Paleo Meatballs were awesome finger-food wine companions when I had guests over recently. I’ve also been enjoying them with my Broccoli Asparagus Primavera. 🙂
I’ve found that using leaner meat is better, but it’s really up to you.
The more fat in the meat, the more you’ll notice some of the fat melting off of the meatball while it cooks. I just wiped the bottoms of my meatballs with a paper towel once they were cooked.
Less fat is fine by me, any day! 🙂
You can play around with using ground buffalo or ground turkey, but for this recipe, ground beef has been my favorite.
Oh ya! And I advise using onion powder over diced onions. I’ve tried making them both ways and I really like them with the onion powder.
Baked Paleo Meatballs (gf)
Ingredients
- 1 lb of lean beef
- 1/2 cup almond flour
- 1/4 cup coconut milk, (the thick kind from a can) or coconut cream
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp dried sweet basil
- 1 egg
Instructions
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil and top the foil with some olive oil. I find it easier to spread the olive oil around with a basting brush.
- In a large bowl, mix the ground beef, almond flour, coconut milk, salt, garlic powder, ground black pepper, onion powder, oregano, basil and egg together with a fork (or your hands). Make sure to mix until everything is just mixed together (check for some hidden almond flour at the bottom of the bowl).
- Using your hands, roll a heaping spoonful of the meat together until a ball forms (mine were a bit smaller than a golf ball).
- Once all the raw meatballs have been formed, cook them in the oven for 20 minutes.
- This recipe should yield 18-22 meatballs, depending on how large you make them.
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.
12 Comments on “Baked Paleo Meatballs (GF)”
Fantastic and no meatball hangover
Pingback: Baked Paleo Meatballs (gf) - Yum Goggle
I made these for the whole family tonight. My husband and I and our 1 year old twin girls all LOVED these! So easy and quick to make (and clean up) too!
I’m so happy to hear it! Even better when it’s 1 year old and husband approved 🙂
What is the purpose of the almond flour?
I use it to replace the breadcrumbs that are used in other recipes. It’s usually used to keep the meatballs together and to give it a moister texture. 🙂
Sounds yummy! But what’s the coconut milk for?
It replaces the regular milk that a lot of meatball recipes call for. Keeps it moist. 🙂
I didn’t have any coconut milk in a can so I just used almond milk, is that OK?
That should work fine!
Making these tonight for the second time! 4/5 stars for me because, while I LOVED the flavor, they were pretty dry – which I know you mentioned in the recipe notes, I just wasn’t expecting them to be as dry as they were. Would cutting back the almond flour help? Or would that cause them not to hold up well?
I’d be curious to 1/2 the amount of almond flour to see how that works. Let me know!