These Easy Oven Baked Paleo Meatballs are sure to become a favorite! So quick and easy to make and loaded with flavor! Ready in 30 minutes and gluten free, dairy free and delicious!
I have made these meatballs more times than I can count! Whenever I need a quick meal or I know we'll be eating on the road- I make these. They are ready in less than 30 minutes and there is just a little hands on time.
Meat Mixture for Tender Meatballs
The mixture of turkey and beef keeps them light, but not dry. I never use the super lean turkey, that stuff has no flavor and fat is not the enemy! I use Italian seasoning mix for most of the flavor and it's so good! Almond flour takes the place of bread crumbs and keeps them gluten free and grain free. It helps bind them together without drying them out.
They are so easy to make and come together so fast. I use a cookie scoop which makes it so quick and they come out more even that way. They are also great to make ahead and eat for the week. They freeze well too making them great to prep ahead.
I like them dipped in pasta sauce, but they are also good dipped in Paleo Ranch. They are tender, flavorful, and great for using in any recipe that calls for meatballs. You could add them to a soup, your favorite sauce, or snack on them plain. You really can't go wrong any way you have them.
Here are a some more appetizers and finger foods that you'll love- Paleo Whole30 Chicken Tenders, Paleo Chicken Nuggets, Chipotle Stuffed Mushrooms, Paleo Sweet Potato Bacon Tots.
You will love how easy and delicious these easy oven baked paleo meatballs are. Also great for game day- everyone will love them.
Here are three more meatball recipes youll enjoy: Paleo Whole30 Meatballs with Creamy Sauce and Paleo Whole30 Chicken Zucchini Meatballs, and Paleo Whole30 Turkey Teriyaki Meatballs.
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Easy Oven Baked Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground turkey
- 1 large egg room temperature
- 2 tablespoons italian seasoning
- ½ teaspoon salt
- ½ cup almond flour
- 2 tablespoons coconut aminos
Instructions
- Preheat the oven to 400° and line a sheet tray with parchment paper.
- In a large bowl, combine beef, turkey, egg, italian seasoning, salt, almond flour, and coconut aminos. Mix until everything is completely combined- the best way to do that is with clean hands.
- Wash your hands, then use a cookie scoop to make balls. Roll between palms to make smooth.
- Place on prepared sheet tray and bake for 20 minutes.
- Makes 24-27 meatballs
Diana Grace says
Very yummy, mine came out perfect. I have my hubby doing whole30 with me, it's great finding recipes he loves too. Your website is a great resource for us!
Jessica DeMay says
Thanks, Diana! I'm so glad you like these meatballs 🙂 I'm glad my site has been helpful.
Barbara Binion says
Hi Jessica! Love your site!!! I guess I have a smaller cookie scoop, because when I made them, it came out to more like 40 meatballs. I cooked them for about 12 minutes, and they came out great! Thanks for all your hard work!
Jessica DeMay says
You're welcome! Thanks for the kind words! Thanks for trying my recipe- I'm so glad you like them!
Skye says
Can you please provide the nutritional information? (calories, fats, carbs etc) I thought it was in here but now I don't see it.
Jessica DeMay says
Hi Skye- I don't provide that for any of my recipes. You can use a site like My Fitness Pal to calculate it if you want. Thanks!
Thomas says
Do we know the nutritional value of These? I am trying to keep track of my macros. Thank you.
Jessica DeMay says
Hi Thomas- I don't calculate any of my recipes, but you can use a site like My Fitness Pal to help you figure that out. Hope you enjoy!
Gretchen Burkhart says
Hello! I skimmed through the questions section so I apologize if this was asked and answered 🙂 What is a serving size? 3 meatballs? All of them lol!? Thanks
Jessica DeMay says
Hi Gretchen- I don't think I've answered that. I didn't put a serving size because it's kind of individual. If you're using them as an appetizer 2-3 would be a serving, but as a meal I'd say maybe 4-5. I hope you love them 🙂
Babette Farrell says
Can you please tell me a paleo friendly sauce to dip these in?
Jessica DeMay says
Hi Babette- a marinara sauce that is sugar free (just read the label for no added sugar), and here are a couple of my homemade sauces. Ketchup-https://www.jaysbakingmecrazy.com/2015/04/07/paleo-whole30-ketchup/
Ranch- https://www.jaysbakingmecrazy.com/2016/01/18/paleo-whole30-ranch/
Sweet and sour sauce- https://www.jaysbakingmecrazy.com/2016/06/06/paleo-whole30-sweet-and-sour-sauce/
Hope that helps- enjoy!
Jen says
I’m not doing Whole 30 but have discovered a gluten sensitivity and I am allergic to dairy. So store bought meatballs don’t work. I wish I would have tried these even before the diet change! My husband won’t let me use any other meatballs! They’re so good! And they’re super easy to make. Thanks for the recipe! I’m currently making a double batch for a church carry-in tomorrow.
Jessica DeMay says
You're welcome, Jen! I'm so glad you and your husband are enjoying them! Thanks for trying them and for the great feedback. I hope everyone loved them and the church carry-in 🙂
Elena says
Hi there! I don't have a cookie scooper and I've run into trouble before making these too small (then they dry out). Can you give me a size estimate (pre-cooked) for these to ensure the noted cooking time is appropriate? Thank you!
Jessica DeMay says
Hi Elena- I'd say about 1 1/2 inched each. You can also divide it into 24 equal pieces- which may seem kind of annoying, but will result in the right size without a cookie scoop. Just divide in two, then each of those in two until you have 24. I hope that helps!
Elena says
Yes, very helpful! Thank you so much- can't wait to make these again!
Jess says
What's the best way to keep the meatballs? And how long do they last in the fridge / freezer?
Jessica DeMay says
Hi Jess- I usually just refrigerate them and they will last 5-7 days there. Or you can freeze them up to 6 months. Enjoy!
Erin says
Just made these! Only change was to increase the salt to 1 teaspoon. They look exactly like the photos and taste great. Thanks for this recipe - it's definitely a keeper!
Jessica DeMay says
You're welcome, Erin! Thanks for trying them and for the great feedback! 🙂
Jennie says
Can these be frozen to make them later? Looking for some meals to freeze for school year.
Jessica DeMay says
Hi Jennie- yes, definitely! I would suggest placing them on wax or parchment paper on a sheet tray, freezing them, then store them in a large bag or container. Freezing them first like that will make it so they don't stick together and you can thaw them out as needed. You may already know that. 🙂 Hope you enjoy!