Best Ever Italian Paleo Meatballs with Creamy Tomato Sauce

Italian Whole30 meatballs in creamy tomato sauce in a skillet on a dish towel

Best Ever Italian Paleo Meatballs with Creamy Tomato Sauce

Tender Italian paleo meatballs loaded with veggies and flavor, served with a rich, creamy, garlicky tomato sauce. Whole30 and low carb.

Prep: 10

Cook: 30

Total: 40

Yield:8 servings

Ingredients

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 ½ 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 ½ teaspoons salt
fresh chopped parsley for garnish

Instructions

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.

Notes

For a dish with less sauce, use 1 teaspoon oil, 2 cloves garlic, 1 can crushed tomatoes, 1/2 cup coconut cream, 1 teaspoon Italian seasoning, and 1/2 to 3/4 teaspoons salt.

Nutrition