Paleo Meatballs

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Paleo Zucchini Meatballs


Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes


This recipe was taught in a City Market cooking class on cooking Paleo foods - a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture. Serve these with tomato sauce atop steamed or sauted shredded zucchini.


1 1/2 pound
beef (ground; local grass-fed)
1 1/2 pound
pork (ground; humanely raised)
1/2 cup
flour, almond
4 cloves
1 1/2 teaspoon
basil, dried
1 1/2 teaspoon
parsley, dried
1 teaspoon
oregano, dried
2 teaspoons
sea salt
1 teaspoon
black pepper, ground
1/2 teaspoon
red pepper flakes
1/2 teaspoon
fennel seeds


Preheat oven to 350. Line a baking sheet with parchment paper or non-stick aluminum foil.

Place the ground meats, almond meal, garlic, seasonings, salt, pepper, eggs in a bowl and combine. Using your hands, lightly form the mixture into golf ball-sized meatballs.

Place the meatballs on the baking sheet and put in the oven for 25 to 30 minutes, until cooked all the way through.