The Ultimate Meatball Recipe

Meatballs have to be one of the best foods on the planet. With almost endless variations, they make a flavorful home-style meal any night of the week. The basic recipe and instructions are below, along with eight different variations – so you can have meatballs every night of the week and twice on Sunday! All recipe variations are gluten-free and there are options for those omitting grains and dairy as well (Paleo and Whole30).

Prep Time: 20 minutes; Cook time: 20 minutes; Total time: 40 minutes
Serves: 4-6

Ingredients

• Protein: 2 lbs of ground organic chicken, turkey, beef, lamb and/or pork
• Aromatics: 1 C (approximately 1 large) onion. finely chopped, and 3 cloves of crushed garlic
• Spices and Fresh Herbs: 2 tsp each of salt and pepper, 1 tbsp each of garlic and onion powder and additional spices and herbs according to variations below
• Binders: 1.5 C gluten-free or grain-free bread crumbs (paleo/grain-free bread crumb recipe here) and 2 organic large eggs

Instructions

1. Heat oven to 375°
2. Beat eggs in a large bowl
3. Add all other ingredients and mix with your hands to combine well
4. Wet your hands and then roll mixture into 2-inch balls and place on a cookie sheet lined with parchment paper
5. Cook meatballs until firm to the touch, about 15 minutes
6. While meatballs are cooking, make sauce (see variations below)
7. Remove from the oven and add to the sauce below per instructions

Sauces and Variations

Swedish

• Proteins: 1 lb each of ground organic beef and pork
• Additional Spices and Fresh Herbs: 1 tbsp fresh ground nutmeg
• Sauce Ingredients:
  • 1 8-ounce container creme fresh or 1.5 C cashew cream
  • 1-2 C chicken or beef stock
  • 1 jar lingonberry jam (use 100% fruit spread for Paleo)
  • 1-2 tbsp fresh grated nutmeg
• Sauce Instructions:
  • Combine all ingredients and whisk for 5 minutes on medium
  • Add meatballs to sauce and cook on low for 5-10 minutes
• Noodles: Serve with gluten-free egg noodles, sweet potato noodles or spaghetti squash

Spanish Guava Tomato

• Protein: 2 lbs pork or 1 lb pork and 1 lb chicken, turkey or beef
• Sauce Ingredients:
  • 1 C chopped onion
  • 3 cloves crushed garlic
  • 1 29-ounce can of fire roasted crushed or diced organic tomatoes
  • 8 ounces of guava juice (no sugar added)
  • 1 jar of guava jelly or 4 ounces of guava paste (use 100% fruit spread for Paleo)
  • 2 tsp sea salt and pepper
  • 1 tbsp each of garlic powder and onion powder
• Sauce Instructions:
  • In a large stockpot saute onion and garlic in olive oil until translucent
  • Add tomatoes, guava juice, guava jelly or paste and spices
  • Cook until guava jelly or paste is melted
  • Puree with an immersion blender
  • Add meatballs to sauce and cook on low for 5-10 minutes
• Noodles: Serve with noodles of your choice

Ginger Turkey with Asian Greens

• Protein: 2 lbs ground turkey or chicken
• Additional Spices and Fresh Herbs: 1/4 C finely chopped scallions, 1/4 C finely chopped cilantro and a 2 inch piece of fresh grated ginger
• Sauce Ingredients:
  • 2 C chicken broth
  • 1/4 C tamari or coconut aminos
  • 2 inch piece of fresh grated ginger root
  • 1/8 C sesame oil
  • Sriratcha sauce to taste
  • 2 C Chinese broccoli, chopped into bite size pieces
  • Sesame seeds, and additional chopped scallions and cilantro for serving
• Sauce Instructions:
  • In a large stock pot or dutch oven combine chicken broth, tamari, ginger root, sesame oil and Sriratcha and whisk until hot
  • Add Chinese broccoli and cook until lightly steamed but still crunchy, about 5 minutes
  • Add meatballs to sauce and cook on low for 5 minutes
  • Top with sesame seeds and additional chopped scallions and cilantro
• Noodles: Serve with glass rice or sweet potato noodles

Lamb with Tzatziki

• Proteins: 2 lbs ground lamb
• Additional Spices and Fresh Herbs: 1/2 bunch fresh mint and 2 tbsp fresh oregano, chopped
• Sauce Ingredients:
  • 2 C Greek yogurt (cashew or coconut milk yogurt for Paleo)
  • 1-2 tbsp fresh lemon juice
  • 1 C peeled and diced cucumber
  • 1/2 bunch fresh mint, chopped
  • 2-4 cloves pressed garlic
  • salt and pepper to taste
• Sauce Instructions: Mix all ingredients to combine, serve cold as a side for warm meatballs
• Noodles: Serve with zucchini or summer squash noodles

Chicken Honey Buffalo

• Proteins: 2 lbs ground chicken or turkey
• Additional Spices and Fresh Herbs: 1/4 C shredded zucchini and 1/8 C chopped cilantro
• Sauce Ingredients:
  • 1 jar of your favorite buffalo sauce
  • 1/4 stick butter, ghee or plant-based spread (optional)
  • 1/4 C honey (omit for Whole30)
  • 1 tsp salt
  • Chopped scallions and additional chopped cilantro for serving if desired
• Sauce Instructions:
  • Add all ingredients to a stockpot or large dutch oven and heat, stirring with a whisk until bubbly
  • Add meatballs to sauce and cook on low for 5-10 minutes
• Noodles: Serve with carrot noodles and blue cheese crumbles

Chicken Cordon Bleu

• Proteins:  2 lbs ground chicken, 1/2 lb good quality ham, chopped and 1/4 lb shredded swiss cheese (for Paleo omit cheese or use cashew mozzarella)
• Additional Spices and Fresh Herbs: 1/4 C chopped parsley
• Sauce Ingredients:
  • 2 tbsp olive oil and 2 tbsp flour of your choice (use potato starch for Paleo)
  • 1.5 C organic chicken broth
  • 1/4 C dry white wine (omit for Paleo)
  • 3 tbsp Dijon mustard
  • 1-2 tsp honey
  • Sea salt and pepper to taste
  • 1-2 tsp lemon juice
• Sauce Instructions:
  • Make a roux with the oil and flour and cook until light golden, about 5 minutes
  • Add wine and broth and cook for 5 minutes on medium, whisking constantly
  • Add all other ingredients and whisk until bubbling and thickened
  • Add meatballs and cook on low for 5 minutes
• Noodles: Serve with gluten-free pasta, lentil noodles or mashed potatoes

Moroccan with Kale Apricot Pesto

• Proteins: 2 lbs chicken, beef, turkey or a combination
• Additional Spices and Fresh Herbs: 1/8 C of pesto (see recipe below) and 1/4 C cilantro and/or mint, chopped
• Pesto Ingredients:
  • 2 C washed and torn kale leaves
  • 10-15 dried apricots
  • 4 cloves pressed garlic
  • 1/8-1/4 C fresh lemon juice
  • 1/4 C EVOO
  • salt and pepper to taste
  • 1/2 C raw or toasted walnuts
• Sauce Instructions:
  • Combine all ingredients in a food processor and blend until it forms a paste – adding additional EVOO if needed
  • Reserve 1/8 C for meatballs and toss cooked meatballs in remaining pesto before serving
• Noodles: Serve with sweet potato noodles, green lentil noodles or quinoa

Basil Italian

• Proteins: 1 lb each ground pork and beef
• Additional Spices and Fresh Herbs: 1/4 C chopped fresh basil leaves
• Sauce Ingredients:
  • 1 tbsp EVOO
  • 1 29 ounce can of crushed fire roasted organic tomatoes
  • 2 cloves of pressed garlic
  • 1 large onion, chopped
  • 1/4 C unsweetened apple sauce
  • 1/2 bunch of fresh basil leaves, chopped
  • Salt and pepper to taste
• Sauce Instructions:
  • Saute onions and garlic in EVOO until translucent
  • Add tomatoes and apple sauce and cook on medium for 10 minutes
  • Add basil leaves and salt and pepper to taste
  • Add meatballs and cook on low for 5-10 minutes
• Noodles: Serve with gluten-free pasta, spaghetti squash or zucchini noodles