Paleo Italian Meatballs: A Family Tradition Made Gluten & Dairy-Free
Growing up in an Italian family, meatballs were a staple at every gathering. I can still picture my grandma in the kitchen, her hands expertly shaping each meatball while sharing stories from the old country. The smell of garlic and herbs would fill the house, and by the time dinner was served, we were all gathered around the table, ready to enjoy a feast.
But as I grew older and adopted a healthier lifestyle, I realized that traditional meatballs—loaded with breadcrumbs and cheese—didn't quite fit my dietary goals. That’s why I set out to create a version that keeps all the flavor and comfort of my grandma’s recipe while being completely gluten-free and dairy-free. Enter my Paleo Italian Meatballs—tender, flavorful, and packed with wholesome ingredients.
Paleo Italian Meatball Recipe
Servings: 24 meatballs
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
3/4 cup almond flour
1/2 cup chicken stock
1 tablespoon olive oil
1 yellow onion, finely chopped
3 cloves of garlic, grated or finely minced
1 pound ground beef (85% lean)
1 pound ground pork (80% lean)
2 eggs
1/2 cup packed finely chopped fresh parsley
1 tablespoon dried Italian herb seasoning
2 teaspoons kosher salt
1 teaspoon pepper
Instructions
Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil and set a wire rack on top.
In a large mixing bowl, combine almond flour and chicken stock. Stir and let it absorb the liquid.
Heat olive oil in a skillet over medium heat. Add onion, garlic, and a pinch of salt & pepper. Cook until onions are golden brown, about 8-10 minutes.
Add the cooked onion mixture to the bowl with almond flour and chicken stock. Add ground beef, ground pork, eggs, parsley, salt, pepper, and Italian seasoning. Mix until fully combined.
Use a large cookie scoop to form meatballs and place them on the wire rack.
Bake for 25-30 minutes or until golden brown and cooked through.
Sauce Ideas
No meatball is complete without the perfect sauce! Here are a few paleo-friendly options to try:
Classic Marinara Sauce: A simple tomato sauce made with crushed tomatoes, garlic, basil, and olive oil.
Paleo Pesto: A blend of fresh basil, garlic, pine nuts, olive oil, and nutritional yeast for a cheesy flavor.
Creamy Dairy-Free Alfredo: Made with blended cashews, garlic, nutritional yeast, and almond milk for a rich, creamy sauce.
Spicy Arrabbiata Sauce: A tomato-based sauce with red pepper flakes for a little heat.
Tips & Tricks
Nut-Free Alternative: Use tigernut flour or pork rind panko instead of almond flour.
Egg-Free Option: Substitute with flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
Serving Suggestions: Serve over zoodles, spaghetti squash, or mashed cauliflower for a perfect grain-free meal.
Storage: Store leftovers in an airtight container for up to 5 days or freeze for up to 6 months.
Whether you’re meal-prepping for the week or hosting Sunday dinner, these Paleo Italian Meatballs are sure to be a hit. They bring all the warmth and nostalgia of my grandma’s recipe—without the gluten and dairy. Enjoy!
