This is the best paleo meatball recipe you’ll ever make! Homemade Whole30 meatballs, full of meat and veggies, are smothered in a creamy tomato sauce for a satisfying Italian dinner that’s also dairy-free and low-carb.
They’re made with destroyed zucchini, which keeps the meatballs too delicate, in addition to ups your day by day veggie admission (and the children won’t ever even know it’s there!)The velvety pureed tomatoes is excessively basic yet additionally sort of groundbreaking. The coconut cream cuts the tomato’s sharpness barely enough to make you need to treat the sauce left in the bowl as a soup… Slurp up, my friends.These Italian paleo meatballs are quite simple to make, particularly in the event that you utilize a disher to divide out the individual meatballs, so they’re phenomenal for supper prep. They keep so well, as well!
Tender Italian paleo meatballs loaded with veggies and flavor, served with a rich, creamy, garlicky tomato sauce. Whole30 and low carb.
Italian Paleo Meatballs
- 1 pound ground pork
- 1 pound ground chicken or more ground pork
- 2 cups shredded zucchini
- 2 cups chopped fresh spinach
- 2 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- refined coconut oil or avocado oil for frying
Creamy Tomato Sauce
- 2 teaspoons avocado or refined coconut oil
- 4 cloves garlic
- 2 14-ounce cans crushed tomatoes
- 1 cup coconut cream just the solid white part from 1-2 cans of coconut cream or milk
- 2 teaspoons Italian seasoning
- 1 – 1 1/2 teaspoons salt
- fresh chopped parsley for garnish.
- Combine all meatball ingredients in a large mixing bowl and mix until combined well, using your hands. Do not overmix.
- Use a disher and portion out meatball mixture into even balls; repeat until all meatball mixture is used.
- Heat a layer of refined coconut or avocado oil in a large skillet over medium heat. Fry meatballs in batches until brown on all sides and cooked through. Transfer to a plate.
- Pour out oil if excess remains. Add 2 teaspoons avocado or refined coconut oil to skillet over medium-low heat. Add garlic and, stirring constantly, cook until fragrant, about 30 seconds.
- Add remaining sauce ingredients and stir to combine well. Bring to a low boil then reduce heat slightly and simmer for about 5-10 minutes or until a bit thickened.
- Return meatballs to skillet and simmer 3-5 minutes to absorb sauce. Serve over zoodles or alone and top with fresh chopped parsley.