Live to Eat & Eat to Live

Paleo Meatballs

Paleo Meatballs with Sauce

These Paleo meatballs are little protein power bombs. They are gluten free, grain free and, if made with pasture raised meat, they are Paleo. They boast 4 grams of protein per 1 ounce meatball and healthy fats from cashews. Oh, and most importantly, they are freakin’ delicious.

My Favorite way to serve them is with my Quick Tomato Sauce on top of spaghetti squash or zucchini noodles made with a spiralizer.

Paleo Meatballs

Paleo Meatballs

Course: Main Course
Cuisine: Paleo
Keyword: Meatballs, Paleo meatballs
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 40 meatballs
Calories: 47 kcal
Author: Alina Eisenhauer
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Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup onion chopped
  • 2 tbsp fresh garlic chopped
  • 3/4 cup water
  • 1 pound 93% lean ground beef
  • 1 pound 93% lean ground turkey
  • 1/4 cup fresh basil rough chopped
  • 2 tsp sea salt or kosher salt

Instructions

  1. Combine the cashews, chopped onion, garlic and water in a small saucepan, bring to a boil and shut off heat. Set aside to cool for 10-15 minutes.

  2. In a small food processor or bullet blender, blend the cashew mixture with the chopped basil and salt until it is a smooth paste with no visible chunks.

  3. In a large bowl, combine the ground beef, turkey and cashew paste mixing well until it is all completely combined. I find the best way to do this is with my hands and I keep disposable gloves in my kitchen just for this purpose.

  4. Using a 1 ounce portion scoop, roll the mixture into balls and place about 1 inch apart on 2 baking sheets. This should make about 40 1 ounce balls.

  5. Bake in a 350 degree oven for 9 minutes, spray the tops lightly with olive, avocado or coconut oil, rotate the pans and bake for an additional 9 minutes.

  6. Enjoy immediately with Garlicky Tomato Sauce or cool and store in airtight containers in the fridge or freezer.

Recipe Notes

This recipe can be made with ground beef, ground turkey or a combination of both. I personally like to do 50/50 because I think the texture is far superior to using only turkey.

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