Paleo Meatballs

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 sautéed shredded zucchini.

Paleo Zucchini Meatballs

Prep Time

60 minutes

Cook Time

30 minutes


24 Servings


1 1⁄2 pounds beef (ground)
1 1⁄2 pounds pork (ground)
3 egg
1⁄2 cup flour, almond
4 cloves garlic (peeled and minced)
1 1⁄2 teaspoons basil, dried
1 1⁄2 teaspoons 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 350F. Line a baking sheet with parchment paper or non-stick aluminum foil.

In a large bowl, combine the ground meats, almond meal, garlic, basil, parsley, oregano, salt, pepper and eggs. 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.