Go Back
–+ servings
Close-up of Whole30 Italian meatballs in creamy tomato sauce, showing texture and fresh basil garnish.

Paleo Homemade Italian Meatballs (Whole30, Low Carb)

40aprons.com/italian-paleo-meatballs-whole30-keto/
How to make Italian meatballs amazing? Try this paleo version that’s veggie-packed and smothered in a rich, creamy tomato sauce that's SOO good you'll want to drink it straight from the pan (no judgment). It’s Whole30 compliant, low-carb, and dairy-free, making it ideal for meal prep or weeknight dinners!
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Recipe Makes (Approximate): 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.

Recipe Notes

Prep the Zucchini: After shredding zucchini, place in clean kitchen towel or paper towels and squeeze out as much liquid as possible to prevent soggy meatballs.
Even Portioning: Use a 2-tablespoon disher (cookie scoop) to portion meatballs evenly so they cook at the same rate. Roll lightly between palms to form smooth spheres.
Baking Option: Arrange meatballs on parchment-lined baking sheet and bake at 400°F for 18-22 minutes, flipping halfway through. Can also air fry at 400°F for 12 minutes, flipping halfway.
Check Temperature: Use instant-read thermometer to ensure meatballs reach 165°F internal temperature for food safety.
Adjust Sauce Amount: For less sauce, use 1 can crushed tomatoes, ½ cup coconut cream, 1 teaspoon Italian seasoning, 2 cloves garlic, and ½ to ¾ teaspoon salt.
Adjust Sauce Creaminess: Use full can of coconut cream (about 1½ cups) for richer, creamier sauce. Use ½ cup for lighter tomato sauce.
Storage: Store cooked meatballs and sauce in airtight container in refrigerator for up to 4 days. Reheat gently on stovetop with splash of water or broth if needed.
Freezing: Freeze cooked meatballs in single layer on baking sheet until solid, then transfer to freezer bags. Freeze sauce separately in containers. Both keep for up to 3 months. Thaw overnight in refrigerator before reheating.

Nutrition Information (Approximate)

Calories: 414calProtein: 23gFat: 32gSaturated Fat: 18gCholesterol: 89mgSodium: 502mgPotassium: 997mgTotal Carbs: 12gFiber: 3gSugar: 5gNet Carbs: 9gVitamin A: 1000IUVitamin C: 19.1mgCalcium: 80mgIron: 3.7mg
https://40aprons.com/italian-paleo-meatballs-whole30-keto/