Paleo Meatballs | Low Carb, Grain Free
These paleo meatballs are tender, flavorful, and low carb. Try them with spiralized zucchini noodles for a satisfying, healthy dinner!
Yield: 20 meatballs
Ingredients
For the zoodles
- 6 large zucchini
- ¾ teaspoon kosher salt
- 1 tablespoon (14 g) extra virgin olive oil
For the meatballs
- 2 pounds lean ground beef
- 2 medium shallots or half a medium onion minced (about 1/2 cup)
- 2 (100 g (weighed out of shell)) eggs
- 2 tablespoons (18 g) tapioca starch/flour
- 2 tablespoons stone ground mustard
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
For serving
- 1 ½ cups tomato sauce warmed
- ½ cup lightly packed basil leaves julienned
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Trim the ends from the zucchini and spiralize them with the small noodle blade of a spiralizer (or julienne peeler). Place the zucchini noodles in a colander lined with paper towels, add the salt, and toss to combine.
- Set the zoodles aside while you make the meatballs. The salt will draw out some of the excess moisture so they won’t be soggy.
- To make the meatballs, place all ingredients in a large bowl and mix with your hands until all the ingredients are evenly distributed.
- Form about 3 tablespoons of the mixture into a ball, using an ice cream or cookie scoop if desired. Place the shaped meatballs on the prepared baking sheet about 1 inch apart from one another. Repeat until you’ve used all the meat.
- You should have about 20 meatballs. Place in the center of the preheated oven and bake for 20-25 minutes, until browned on top and cooked through.
- When the meatballs have about five minutes left, cook the zoodles. Heat the olive oil in a very large skillet over medium heat.
- Add the zoodles and cook, tossing frequently with tongs, until cooked to your liking (about 5 minutes for al dente). Serve the zoodles and meatballs hot topped with the warm tomato sauce and julienned basil.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
