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)
- 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.
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