Oven-baked paleo meatball recipe with homemade dry garlic rib sauce added to the mix for a super delicious, moist meatball.
This meatball recipe has been in my family for generations.
When I was 7, Mom told me that my children’s, children’s, children would be making these meatballs, far after I’m gone.
Intense? Maybe. But after you’ve made these meatballs for you and your family, you’ll totally agree with my Mom.
I had to switch things around a little to make the recipe healthier::
… extra-lean beef instead of regular
… homemade dry garlic rib sauce instead of the high sugar store-bought stuff (and girl, the sauce recipe is AMAZING!)
… almond flour instead of breadcrumbs
… fresh parsley instead of dried
This recipe is a win.
Oh, and; unlike serving these meatballs with toothpicks and dipping sauce, I sandwiched them in a “sweet potato bun” — a grain-free, antioxidant-rich alternative to the classic meatball sub.
Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
Add meatball ingredients to a large bowl. Mash with your hands to combine.
Pinch off a section of meat, about 1½ tablespoons, and roll between palms to form a ball. Place on the prepared baking sheet and repeat with remaining meat.
This recipe will make 24 meatballs, 4 balls per serving.
Bake meatballs in preheated oven for 20-22 minutes, or until internal temperature reaches 165F. Remove from the oven and let cool slightly.
Then, cut sweet potatoes in half, lengthwise, and sandwich 4 meatballs between each "sub". Drizzle with BBQ sauce and serve.
Add to bowl with meat and extra things. Mix.
Almond Flour: I tested this recipe without any flour or binder at all and it didn't work. Something needs to be used to hold everything together. If you are NOT grain-free, you could use gluten-free breadcrumbs, quinoa flakes or perhaps oat bran. I have not tested these options. If you ARE grain-free, you could try finely-ground sunflower seeds or pumpkin seeds. Egg: I tested this recipe without eggs and it didn't hold together as well as I would have liked. It still "worked" but was a bit sloppy.
View nutrition information (once on page, scroll down)
Almond flour or meal will do just fine in this recipe. Another ground flour may be good, too!
Just look at how thick and authentic the dry garlic rib sauce is. I’ll for sure be making the recipe again and using it on a rack ‘o ribs!
Add all ingredients to a blender and blend, on high, until smooth.
Transfer to a small saucepan. Bring to a boil, on medium-low heat.
Boil for 10-15 minutes, stirring frequently, until dark and thick. You'll have to stir more often as it gets close to the end so that it doesn't burn.
Recipe makes 125mL of dry garlic rib sauce.
Coconut Sugar: I used coconut sugar specifically because of the caramel notes in the sugar. You could try this recipe with other forms of dark granulated sugar like demerara. I bet honey would work, too but it would change the flavor profile of the sauce. Coconut Aminos: If you are paleo or soy-free, this is your best bet. If you are not, any type of gluten-free soy sauce (like Braggs) will do the trick
Share your story!
What recipe has been in your family for ages that you either still make, or haven’t made in awhile because of your food allergies or sensitivities?
Feel free to share the recipe in the comments. I’d love to check it out, see if I can offer some suggestions on how to make it safe ;)