These paleo meatballs are an easy weeknight meal! Serve with your favorite gluten-free pasta, zucchini noodles, or spaghetti squash and you have a complete meal in about 45 minutes!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dish
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Italian
½ CupFinely Crushed Paleo Crackers (such as Simple Mills) - Or Almond Flour
¼ CupDried Chopped Onion
1TablespoonDried Parsley
1Tablespoon Dried Basil
1TeaspoonSalt
½ Teaspoon Black Pepper
½ TeaspoonGarlic Powder
1TablespoonOlive Oil
¼ TeaspoonCrushed Red Pepper Flakes - Optional
¼ CupParmesan cheese (not paleo) - Optional
Instructions
Preheat oven to 350 degrees.
Add all ingredients into a large bowl and mix with a wooden spatula or large spoon until well-combined.
Shape into balls (I like to use a medium sized cookie scoop) and place on a parchment paper lined cookie sheet. Drizzle with a little olive oil.
Bake uncovered for 15 minutes. Turn over and bake for another 15 minutes.
Garnish with chopped basil and parmesan cheese. Remember that adding cheese makes these non-paleo.
Notes
Mix these meatballs with your favorite pasta sauce and served over either gluten-free pasta or zucchini noodles or spaghetti squash. You can buy pre-cut zucchini noodles at the store. If using zucchini noodles, sauté them for 2-3 minutes until al dente.
To crush up the crackers, add them into a ziplock baggie and pound them with your measuring cup!