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These Italian-inspired meatballs are a Paleo, dairy-free take on one of the first recipes I posted on my blog: Oven Baked Meatballs. They’re also Whole-30 compliant!
As with all of my meatball recipes, these come together super easily in under 30 minutes. Mix all the ingredients in a bowl. Quickly shape them. Throw them in the oven and you’re done in a pinch! While they’re cooking, you can prepare the entree complements – pasta, sauce, garnish – and you’re good to go!
Beef and pork Italian-inspired meatballs were the first thing I cooked in my first apartment when I was 19 years young and a sophomore in college. That was a whole 10 years ago! Don’t worry, these taste WAY better than the ones I made during that time in my life. AND these are even more tummy friendly!
These are best paired with a tomato sauce or a roasted red pepper sauce. I served mine with a chickpea pasta, which is low FODMAP in 1 cup, cooked servings. If you’re Paleo or if legumes don’t agree with you, you can pair them with a cassava or almond-flour pasta. I’ve yet to try Jovial’s cassava pasta or Cappello’s almond-flour pasta, but both seem like great options! If you’re able to handle lentils, my absolute favorite pasta is the red lentil and sweet potato pasta by Al Dente Pasta Company.
I loveee a good beef and pork meatball. But if you fancy something lighter to eat with your favorite pasta and sauce, give my Italian-Inspired Chicken Meatball recipe a try!
If you make these Paleo, Dairy Free, Whole-30 Compliant Italian Meatballs, be sure to leave a comment, give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes, and I’d love to know if you enjoy them as much as I do!
Italian Meatballs – Low FODMAP, Paleo, Dairy Free, Whole30
Equipment
- Baking Sheet
- Oven
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/3 cup finely chopped green onion tips
- 1/3 cup fine blanched almond flour
- 1/4 cup finely chopped parsley
- 1 large egg
- 1 tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 tsp garlic-infused oil
- 1 tsp Italian seasoning OR 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/4 tsp dried sage
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F. Line large baking tray with foil and lightly grease with olive oil or cooking spray.
- In a large bowl, thoroughly mix all ingredients, kneading and squeezing until ingredients are evenly distributed.
- Shape mixture into 18-22 (1½ inch) meatballs and place on baking tray 1 inch apart.
- Bake uncovered for 18-20 minutes until meatballs are no longer pink in the center.
- Combine with favorite tomato or roasted red pepper sauce. Enjoy!
Notes
- A leaner ground beef (93/7) and a fattier ground pork (80/10) works well for my preferences as the fat from the pork gives the meatball some softness. Feel free to adjust here according to your taste.
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- Be sure to read ingredient lists for tomato paste and Italian seasoning to avoid any added high FODMAP items.