This Paleo Meatballs recipe is a classic Italian recipe for Paleo Speghetti (see our Paleo Effect Cookbook). They are tender and delicious! Sometimes, I like to make them and marinade them in our Paleo Teriyaki Sauce with pineapple chunks…but most of the time, I like them in our Paleo Tomato Sauce like a good old-fashioned Italian dish.
Sometimes, we get questions from our reach that concerns the types of food that we cook. We get a lot of “well, cavemen wouldn’t eat Paleo Vanilla Flan” and “cavemen wouldn’t eat Paleo Chicken Pot Pie”, and so today, I will share with you how we think about it.
No matter what stage you are in your Paleo journey, I think we all look for ways to mimic the foods we are familiar with eating. Not because we need those foods to survive, but because we create memories, a culture, based on the foods that we eat and the foods that we share with others. That is why we cook the foods that we cook for our site. We create foods that we feel an emotional bond with, so that others like us can enjoy those foods and still live a Paleo lifestyle. We also like to remember that not everyone WANTS to be Paleo in life….some HAVE to be Paleo to live.
1 lb grass fed ground Beef
½ cup Paleo Breadcrumbs
1 large Egg
2 Tbsp Water
3 Tbsp Sweet Yellow Onion
Optional: 1 Tbsp Paleo Sweet Chili Sauce
Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet or line it to prevent sticking.
In a bowl, mix the breadcrumbs with the egg, water, sweet chili sauce (if you use it, again, I do if I have it already made) and yellow onion. Then add the beef and mix until thoroughly incorporated. I get in there with my hands, as it works the best.
Roll into about 2” balls and place on the greased baking sheet. Bake for 22-25 minutes total, turning once around the 10-minute mark. You want to do this, or your meatballs will turn out flat and weirdly soft on one side.
Looking to spice it up? Try our Paleo Cocktail Meatballs!