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.
What Makes These Paleo Meatballs So Good
- They’re made with shredded zucchini, which keeps the meatballs super tender, plus ups your daily veggie intake (and the kids will never even know it’s there!).
- The creamy tomato sauce is super simple but also kind of life-changing. The coconut cream cuts the tomato’s acidity just enough to make you want to treat the sauce left in the bowl as a soup… Slurp up, my friends.
- These Italian paleo meatballs are actually quite easy to make, especially if you use a disher to portion out the individual meatballs, so they’re fantastic for meal prep. They keep so well, too!
Is your Whole30 M.O. like ours? In my house, the month of squeaky clean eating and elimination of allergenic foods could otherwise be called “The Month of Meatballs.” They’re just so easy to throw together for a dinner or to meal prep for the week, aren’t they? To dip in Whole30 dump ranch or stir into a creamy sauce. Oh, oh oh.
Meaning your girl is pretty well versed when it comes to the paleo meatballs out there, and Italian paleo meatballs are no exception. So you should know when I make this claim that I’m really saying something:
These are the best ever Italian paleo meatballs.
How to Make the Best Paleo Italian Meatballs Ever
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Mix together all meatball ingredients.
Use a disher to portion out the meatballs and roll slightly to form even spheres. If you don’t have a disher, use a spoon to try and portion out the meatballs mixture evenly then roll between your palms.
Fry meatballs in coconut or avocado oil in a large skillet, working in batches. Transfer to a plate.
Sauté garlic in the same pan, adding a bit of oil, then add remaining sauce ingredients. Bring to a low boil and reduce heat slightly; simmer until a bit thickened. Return meatballs to skillet and simmer a couple minutes in sauce. Serve over zoodles or alone!
- This recipe makes a good amount of sauce, because sauce = life. However, you can cut things down to 1 can crushed tomatoes and 1/2 cup coconut cream, if you prefer. Simply neatly halve the sauce ingredients, and there you go!
- Use a food processor with a shredding blade attached to make prepping the zucchini super easy.
- Chop the spinach pretty fine so it blends beautifully with the meat mixture.
- Use a disher to evenly and quickly portion out the meatballs. I like this one.
- Use ground chicken or beef in place of the ground pork in this recipe. I prefer chicken and pork for these Italian Whole30 meatballs, since it stays more tender in my opinion, but a ground beef that’s not too terribly lean would be good, too!
- Swap out the chopped spinach for chopped chard leaves or even kale!
- Increase the coconut cream for an even creamier tomato sauce.
More Paleo Recipes You’ll Love
- Whole30 Zuppa Toscana
- Chimichurri Whole30 Meatballs with Swiss Chard
- Sweet Potato Rice
- Whole30 Chicken Bacon Ranch Poppers
- Bruschetta Chicken (Whole30, Paleo, Low Carb)
Best Ever Italian Paleo Meatballs with Creamy Tomato Sauce
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
- 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.