Paleo Homemade Italian Meatball Recipe

Paleo Homemade Italian Meatballs

In the realm of meal prep, having a versatile and protein-packed option like meatballs can be a game-changer.

Whether you're looking for a quick lunch to take to work or an easy dinner solution after a long day, these healthy meatballs have got you covered. Packed with lean protein and bursting with flavor, they're sure to become a staple in your weekly meal prep rotation.

While traditional meatballs may be heavy on fat and calories, this recipe takes a lighter approach without sacrificing flavor. By using ground flax meal instead of bread crumbs, we not only reduce the carb content but also add a wealth of nutrients, elevating the nutritional profile of this classic dish. It also provides fiber to support a healthy gut microbiome and keep you satiated without feeling weighed down. That's the magic of the Fab Four!

Why do I love meatballs? Meatballs are a classic comfort food that offers endless possibilities. They're incredibly versatile, allowing you to experiment with different meats, herbs, and spices to create a dish that suits your taste preferences. Plus, they're freezer-friendly, making them perfect for batch cooking and meal prep.  Once cooked, they can be stored in the refrigerator for up to four days or frozen for longer-term storage.

Simply whip up a big batch over the weekend, portion them out, and you'll have a satisfying protein option ready to go whenever hunger strikes. For a quick weeknight dinner, serve them with zoodles or lentil pasta and your favorite marinara sauce. Enjoy!

  • Prep Time

    10 minutes

  • Total Time


  • Servings


  • Freezer Friendly



  • 1 pound 100% grass-fed and finished ground beef
  • 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.