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Super Easy Paleo Meatballs – Gluten Free

May 31, 2013

I usually favor a “less is more” approach for meat. I don’t really like to doll it up much. Here you’ll find my un-fooled-around-with meatballs. Pure paleo all the way. Why add filler like bread crumbs that don’t add flavor anyway?  I spent years leaving them out of meatloaves and meatballs even pre paleo.  They don’t really seem to “bind” very much… but that’s just my humble opinion.

Now, what I will add is any veg I have in the fridge that I bought with the good intentions of eating but is getting to be a little past its prime.  See, in a meatloaf or meatball recipe it’s going to be cut up and obscured anyway, so it’s fine to use slightly wilted onion tops, herbs or vegetables.  Just as an aside, I feel I must add that you should aim to eat your fresh stuff at the peak of its freshness because after that nutrients start to deteriorate.  But hey, we bought it with good intentions… we just may not have gotten around to actually using it, right? So here’s your chance.  (some nutrients are better than SAD anyway)

On this particular day I had mushrooms and green onions left over from other recipes (Mushroom soup and Beef Tips), so they are what I’ll include below.  I also use bell peppers,  zucchini, carrot and just about anything else I have lying around.  Just make sure you’re only adding cooked veggies.  Why?  Because vegetables contain A LOT of moisture and any formed meat dish like meatballs or meatloaf will fall to pieces if your additions release all that extra water into the equation.


  • 1 lb. ground beef, 80/20
  • 4 Cloves fresh garlic, grated
  • ½ yellow onion, chopped fine
  • 1 – 2 cups mushrooms, chopped fine
  • 2 teaspoons sea salt
  • 1 teaspoon white pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon dashi broth – OPTIONAL
  • 1 tablespoon water if not using broth
  • Green onions 1 bunch, ¼ cup yield – sliced in thin rings
  • 1 beaten egg (for the oh-so-important “binding”)

I find the dashi broth adds a nice umami flavor.  Dissolve 1 teaspoon dashi granules in 1 tablespoon of water.

Meatball Mix

Precook your veg. Sweat the onion and mushroom in a sauté pan with olive oil until they release their liquid. You can add salt to speed this process but deduct that from what you add to your meat mix!

Dump everything in a bowl and mix with your hands. Form into 18-20 meatballs.

Raw Meatballs

Bake in a 350 degree oven on a rack over a sheet pan for 30 minutes.


Serve with a tomato sauce if you eat nightshades.  I combine one can of fire roasted diced tomatoes with 2 cloves of grated garlic, 1 whole avocado, and 1 tablespoon Italian seasoning.  Makes the BEST rich sauce!

Happy nomming!

Finished Meatballs

4 Comments leave one →
  1. June 1, 2013 9:43 AM

    They look great!

  2. June 2, 2013 12:40 AM

    I’ve been searching for a meatball recipe without added fillers for so long!! Thank you:)

  3. Christine Leonard permalink
    June 4, 2013 7:12 PM

    This looks fantastic! Just bought some ground beef and have been wanting to try something like this~


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