These simple oven baked paleo meatballs are the bomb! Okay but seriously, just combine some grass-fed beef with garlic, onion, egg, liquid aminos, and a little bit of salt and pepper. Roll them up and toss them in the oven for a few minutes and your family will have a whole mess of juicy paleo, gluten-free, and grain-free meatballs!
I think it’s pretty obvious that one of my passions in life is cooking (ahem… and eating). I love being in the kitchen. I love giving my family nutritious meals that help fuel their bodies. I love taste-testing. I love having conversations around the kitchen table with family and friends with a nice bottle of wine (another passion!), music in the background, and something savoury making a mouth-watering aroma throughout the house.
When friends and family come to visit, we always end up having amazing conversations…. you guessed it, in the kitchen. Why is that?
One of my family’s favorite things to make are meatballs. They are great as a finger food appetizer. They are great in sandwiches and pastas. You can make them in the slow cooker like my recent recipe for Honey Peach Chipotle Meatballs or you can fry or bake them. They are fun to make, the rolling part is messy and did I mention fun? They are quick to prepare and store well in the freezer for easy re-heating.
What can’t they do???
I’m not sure what the real reason is that my family loves these little balls so much, but we do. We spend a lot of time in the kitchen making different varieties.
Another passion of mine is blogging about recipes that I find are too delicious to keep to myself.
So I decided that tonight would be a good night to blog about “meatball basics”. I want to show y’all how you can make the juiciest baked paleo meatballs in just 15 minutes!
These meatballs are the base to most of my meatball recipes. So that means that I am letting y’all in on a little family secret right now. I hope it’s okay with the fam, I didn’t get permission first!
So let me grab a glass of cab and turn up my kitchen tunes while I tell you to grab your grass-fed beef, garlic, onion, liquid aminos, and salt and pepper, and we will get going!
Simple Oven Baked Paleo Meatballs (Video)
- 1 pound grass fed ground beef
- 1 fresh egg beaten
- 1 TBSP yellow onion finely chopped
- 1 clove garlic minced (or 1/2 tsp already minced garlic)
- 1 tsp liquid aminos
- 1/4 tsp coarse salt
- 1/4 cracked black pepper
- Preheat your oven to 400*F.
- Combine all ingredients in a medium mixing bowl and then thoroughly mix together with your hands.
- Roll into 1-1.5" inch balls (refer to video to see the exact size of the meatballs that I make) and place in a mini muffin tin.
- Bake for 10 minutes, take out of the oven, flip over, and bake in the oven for an additional 5 minutes of until thoroughly cooked and the outsides are nicely browned.
- Carefully remove the hot meatballs from the pan onto a paper towel-lined plate to help soak up any extra grease from baking.
- Use immediately or store in the refrigerator in an air tight container or even freezer for later!
Tips for your simple oven baked paleo meatballs:
- If you don’t want to cut up an onion just for 1 TBSP of fresh chopped onion, you can substitute it with 1 TBSP of dried chopped onion as long as it is paleo-approved.
- Your oven is different than my oven. It make take longer or shorter to fully cook your meatballs. The timing also depends on how large you make your meatballs.
- In this baked paleo meatballs video (below) I used pretty fatty ground beef. If you are using a leaner beef you may want to grease your pan in case the meatballs stick to it. If your beef is on the fattier side, don’t worry ’bout it.
Need some other meatball ideas? Here’s a couple other variations to check out:
Simple Oven Baked Paleo Meatballs Video:
So what passions do you have? If you’ve read this far down the page I can guess that one of them is cooking. Good guess?!
Right now, as I sip on a long-stemmed glass of Southern Hills Cabernet Sauvignon from Wente Vineyards I am happily reflecting on how lucky I am that I can blend my passions together here on BHHY: cooking, wine, and blogging.
5th generation winemaker Karl Wente blends his 2 passions of making wine (damn is he good!) and making music together. You can watch his video and share what inspires you or what you might pair your bottle of Wente wine with! I’m headed there right now.
Try Wente wine and take advantage of their free shipping for a limited time with code JRNYSHIP1 and join the Wente Newsletter to stay in touch with all things Wente! I would definitely recommend checking out their mellow and smooth Southern Hills Cabernet Sauvignon because it’s delightful and because it sounds southern belle-ish, right?!?
*And just a little disclaimer about the pinch of cheese as a garnish and the gluten-free noodles in these pictures (otherwise I know the paleo police will yell at me!). The noodles and cheese were used as a backdrop to help me highlight the baked paleo meatballs as my go-to “basic meatball” and are not a part of a strict paleo diet (plus it was the plate of food that I was eating for my meal!). I am not 100% paleo, I eat healthy foods and I eat in moderation. So I get to eat noodles and a pinch of cheese every once in awhile. If you are strictly paleo please omit the noodles (or replace them with zucchini noodles! Yum!) and the pinch of cheese as garnish. Thank you thank you! Muah!