Paleo Italian-style Meatballs

On meal prep Sundays, I usually make two huge meals–and my go-to favorite for lunch are my stepdad’s recipe for italian-style meatballs. Little did I know when I was just a kid helping him roll these meaty balls of yum they were totally paleo (before paleo was even around most likely!), and not how many people ate meatballs. I have a true distaste for most meatballs in restaurants, I cannot stand the texture they get from the added breadcrumbs. My stepdads meatballs are juicy and bursting with flavor. If you’re weird about cheese, they’re fine without them, just add another teaspoon of salt. Enjoy!

The ingredients:

(this makes about 10 6oz servings servings, so divide accordingly!)
  • 2lbs grass-fed ground beef (or really lean ground beef from your trusted butcher)
  • 1lb sweet italian pork sausage (casing removed)
  • 1lb hot italian pork sausage (casing removed)
  • 1 egg
  • 1/2 cup shredded parmesan cheese
  • 1 onion + 3 garlic bulbs pulsed in a food processor or blender (or hand diced super fine)
  • 2 tsp pepper
  • 2 tsp fennel seed
  • 2 tsp salt
  • 2 tbs salt-free italian seasoning (I ran out and subbed Penzeys Frozen Pizza seasoning)
  • 1 tsp red chili flakes (if you like the heat)

The details:

  1. Preheat your oven to 375°
  2. Get your baking sheets ready with aluminum foil. Once you get your hands all meaty, you want to have everything ready to go so you don’t have to wash your hands more than once
  3. Put all the ingredients in a large bowl. One note about the ingredients: I really recommend using a food processor for the garlic and onion. You want them diced up real small, so you don’t have spears of onion sticking out of your perfect balls. You want the flavor, without the crunch
  4. Mix it up proper with your hands, any kind of machine will probably overwork the meat and you’ll have a tough texture. NOBODY enjoys tough balls in their mouth. Believe me, it’s worth the work and sticky mess
  5. Using a tablespoon to get even sizes, scoop out the meat mix and roll baby, roll! You shouldn’t have any issue with the meat being too sticky to roll, but if you do, keeping a glass of water nearby to dip your hands prior to rolling in is an easy fix to that.
  6. Start lining up the meatballs on your sheet, give them room to breath–about a 1/2 inch
  7. Stick them in the oven, start your timer for 15 minute, then flip those bad boys over
  8. 15 more minutes in the oven and you should have perfectly browned meatballs
  9. Eat by themselves or doused with your favorite marinara, I personally love Muir Glen’s!

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