perfect Baked Meatballs (Whole30 + Paleo)

Posted by Karin on April 16, 2020
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Baked Meatballs close up

Who doesn’t love a good meatball? I mean it, WHO? I kid, I kid. But truly, these meatballs are delicious, Whole30 compliant, and packed with flavor. I find that baking the meatballs in the marinara sauce creates such a richer flavor. I have used the Italian seasoned Nutcrumbs, but you can easily sub almond flour. Enjoy!

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Perfect Baked Meatballs

Course: Main Course


  • 1 lb ground beef
  • 1 lb ground pork
  • 1 egg lightly beaten
  • 1 cup yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp nutritional yeast
  • 1/2 cup compliant breadcrumbs I used Nutcrumbs (Italian), but you can sub almond flour, and add 1T Italian seaning and 1/2 t salt 1/4 t black pepper
  • 2 tsp salt
  • 1 tsp pepper
  • 1 32 oz jar marinara sauce I like using Rao's, but whatever you choose, be sure to check the labels
  • 2 tbsp fresh parsley minced; 1/2 T dried
  • 4 tbsp tomato paste


  • Preheat oven to 425 degrees F
  • Using either a nonstick cooking spray, or olive oil (1 t or so), grease a 9×12 baking pan
  • Add all ingredients (minus the jarred marinara) to a large bowl, and mix thoroughly until combined
  • Using an ice cream scoop, make evenly sized meatballs, you should have about 15
  • Bake meatballs for 20 minutes (uncovered), this helps to brown them
  • Remove meatballs, lowering heat to 325 degrees F, pour sauce over meatballs, ensuring they are evenly covered, place back in the oven for 45 minutes
  • Carefully remove from the oven (they will be hot), garnish with basil or fresh parsley, and serve as desired. My favorite is with baked spaghetti sauce 😉
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Karin with her first 2 boys

I’m Karin (Ka-Rin), a cooking, photography and interior design enthusiast sharing my love of delicious food, humor, pretty things and capturing beauty in everyday moments.

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