Our Paleo Family

Paleo Meatballs (AIP and Whole 30 option)

First of all, allow me to say that I am so very sorry about the quality (and quantity) of the food photography on this blog. This is no Southern Living, that’s for sure! I have to admit that my first thoughts are always about the quality of the food and not so much about the pictures. Thank you for the grace you are showing me in this arena! I really am working to make the pictures more lovely. My biggest problem continues to be forgetting to get that dang memory card out of the computer and back into my camera. Ugh. I’m trying, I promise.

So you should know that there is not going to be a pretty, finished picture of these meatballs. I do have some process pics though so hope that helps! **Update: When we had our family super bowl party, I made sure I took some pictures, so now you have a finished dish picture so drool over. 🙂

Now onto the recipe. My goal with this recipe was cocktail meatballs. In my trial recipe, I made them a little too big for appetizer size, but the taste was spot on and that’s what really matters.

You could, obviously, make these any size you want, but if you’re planning to serve them as an appetizer, bite size is best. And by bite size I mean small enough that even the daintiest lady in your group can get the whole thing in her mouth without obtaining a tomato sauce beard and mustache.

I have been really good this week with my Whole 30 – 21 Day Sugar Detox so I tried really hard to make these without any added sugar. Tomatoes are so acidic, I just didn’t know if they would turn out well minus a little shot of something sweet to balance the flavors. Thankfully, the long simmer did the trick. All that goodness the meat brought to the table worked to mellow out the sauce. BUT, at the end I added a little honey and it sweetened up the sauce just enough to make this dish totally irresistible. They were super good without the honey, but the honey took them over the top. Add it or leave it out and you still get a really good appetizer for your Super Bowl bash.

These would be delicious as a topper for your favorite paleo noodles or even as a soup if you thinned the sauce with some additional broth and added some chopped up veggies. So versatile. So yummy. Can’t go wrong with these!

Paleo Meatballs in Tomato Sauce
Print Recipe
Eat these as a meal or serve as appetizers with little toothpicks. Either way, your eaters will be in for a treat!
Servings Prep Time
4-12 depending on how you serve them 45 minutes
Cook Time
1-2 hours
Servings Prep Time
4-12 depending on how you serve them 45 minutes
Cook Time
1-2 hours
Paleo Meatballs in Tomato Sauce
Print Recipe
Eat these as a meal or serve as appetizers with little toothpicks. Either way, your eaters will be in for a treat!
Servings Prep Time
4-12 depending on how you serve them 45 minutes
Cook Time
1-2 hours
Servings Prep Time
4-12 depending on how you serve them 45 minutes
Cook Time
1-2 hours
Ingredients
Meatballs
Sauce
Servings: depending on how you serve them
Instructions
To make the sauce
  1. Add all sauce ingredients to a large saucepan over medium heat. Stir well. As soon as the sauce begins to bubble, reduce heat to low and stir occasionally.
To make the meatballs
  1. Combine coconut milk and almond flour in a small bowl and set aside.
  2. To the bowl of a food processor, add squash and mushrooms. Pulse until vegetables are chopped very finely.
  3. Heat 2 Tbsp. cooking fat in large frying pan, preferably cast iron, and add minced vegetables. Sprinkle on 1/4 tsp. salt.
  4. Stir frequently until most of the liquid has cooked out. Approximately 10 minutes.
  5. Once cooked, add the vegetables back to the food processor.
  6. To the vegetables, add the milk/flour mixture, caramelized onions and 3/4 tsp. salt and pulse to combine.
  7. Either add the ground meat to the food processor and combine there or transfer the contents of the food processor to a mixing bowl and add the meat there. Mix well to combine meat with seasonings.
  8. Add remaining cooking fat to the same skillet you used to sauté the vegetables and heat to medium high.
  9. Form meat mixture into whatever size meatball you like. Add to the hot skillet and sear each meatball on all sides. Be careful not to crowd the pan or they will steam rather than brown.
  10. Once each meatball is browned all over, gently transfer to your simmering sauce.
  11. Once all meatballs have been seared, use a spoon to scrape up the bits from the bottom of your skillet and add that to the sauce. If you don't have a lot of oil in your skillet, you could just pour the whole contents into your sauce pan. I had a little too much oil for that so I just scraped up the flavorful parts. Don't skip this step. There is a lot of flavor in those brown bits.
  12. Continue to simmer meatballs and sauce over low heat for at least an hour.
  13. Serve hot and gobble them up!
Recipe Notes

**See recipe for caramelized onions here.

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