Paleo Meatballs

Cooking homemade meals is something that is very important to me, but as a mom to an active toddler, it is not always easy to cook when I get home from work – especially if daddy is not home to play with the little man. I finally wised up and plan to batch cook on the weekends so I can freeze half for a day when I might not have time (or lets be honest, energy) to cook. Not much makes me happier than coming home from work to an easy dinner prep.

The first recipe I experimented with was Paleo meatballs. I used 2 pounds of pastured ground beef. We ate half for dinner and I froze the other half. Meatballs are a great food to freeze – all you have to do is thaw, warm, and add to your favorite (homemade or pre-made) pasta sauce or marinade. I served these meatballs with my favorite pre-made pasta sauce. It is the only pre-made pasta sauce I have found without sugar, preservatives and/or hidden sources of MSG. Enjoy!

Paleo Meatballs

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American


  • 2 lbs ground beef preferably grass-fed and pastured
  • 2 medium carrots grated
  • 1 medium zucchini grated
  • 1 clove garlic minced
  • 1 teaspoon Himalayan salt
  • 1 to 1.5 teaspoon s Italian Seasoning
  • Himalayan salt for seasoning


  • Preheat over to 400° F.
  • Grate carrots and zucchini by hand or with grater plate on food processor.
  • Mince garlic clove and add to vegetables.
  • Squeeze vegetable mixture through clean kitchen towel or cheesecloth to remove extra moisture.
  • Put mixture into a bowl, add salt and herbs, and mix until combined.
  • Add ground beef and mix with fingers until combined.
  • Roll into balls and place on baking sheet.
  • Bake at 400° F for 30 minutes or until brown and juices run clear.
  • Dust a layer of Himalayan salt over meatballs just before serving.
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