Paleo Meatball Sub with Dry Garlic Rib Sauce

Oven-baked paleo meatball recipe with homemade dry garlic rib sauce added before baking.

Eating Style: Dairy-free, Gluten-free, Grain-free, Paleo, Soy-free, Sugar-free

Prep Time:

Serves: 6



  • 0.6kg extra-lean ground beef
  • 1 batch (125mL) of homemade dry garlic rib sauce, recipe below
  • ¼ cup almond flour
  • 1 small egg
  • 1 tablespoon fresh parsley

Sweet Potato Sub

  • 6 sweet potatoes, roasted whole in a 400F oven for 40-50 minutes depending on size


  1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
  2. Add meatball ingredients to a large bowl. Mash with your hands to combine.
  3. 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.
  4. This recipe will make 24 meatballs, 4 balls per serving.
  5. Bake meatballs in preheated oven for 20-22 minutes, or until internal temperature reaches 165F. Remove from the oven and let cool slightly.
  6. Then, cut sweet potatoes in half, lengthwise, and sandwich 4 meatballs between each “sub”. Drizzle with BBQ sauce and serve.
  7. Add to bowl with meat and extra things. Mix.

Spread the love, earn karma points:

Pin It


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.

Nutrition Information Per Serving

  • Calories: 393
  • Calories from Fat: 69
  • Total Fat: 7.7
  • Saturated Fat: 1.8 g
  • Cholesterol: 76> mg
  • Sodium: 878 mg
  • Carbs: 52.8 g
  • Dietary Fiber: 4.8 g
  • Net Carbs: 48 g
  • Sugars: 30.4 g
  • Protein: 24.9 g