Homemade Meatball Recipe

Paleo Homemade Meatballs

My vote for a hearty, satisfying meal.

Serve these with zoodles or lentil pasta and your favorite marinara sauce for a quick week night dinner!

This page contains affiliate links and are asterisked as they appear.

  • Prep Time

    10 minutes

  • Total Time


  • Servings


  • Freezer Friendly



  • 1 pound 100% grass-finished ground beef (or protein of your choice)
  • 1 large egg
  • ¼ cup ground flax meal
  • 1 garlic clove, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon Italian seasoning
  • 1½ teaspoons pink Himalayan salt
  • 1½ teaspoons onion powder
  • 1 (16-ounce) jar of Primal Kitchen’s Marinara* sauce or your favorite marinara
  • Grated goat’s- or sheep’s-milk Parmesan cheese or yogurt, for serving (optional)
  • Zucchini or squash zoodles
  • 1 tablespoon fresh chopped basil


  1. Preheat the oven to 350°F.
  2. In a large bowl, use your hands (or a wooden spoon) to combine the beef, egg, flax meal, garlic, oregano, thyme, salt, onion powder, and Italian seasoning. The mixture should be smooth, but don’t over mix.
  3. Form the mixture into meatballs about 1 inch in diameter and place them on an ungreased rimmed baking sheet. Bake for 18-25 minutes, or until internal temperature of 160.
  4. Transfer the meatballs to a decorative oven-safe baking dish. Pour the marinara over the meatballs to cover. Bake for 5 minutes to heat and thicken the sauce.
  5. Sprinkle Parmesan over the meatballs and garnish with fresh basil or additional Italian seasoning. Serve warm, with a side of zoodles.