When you think Italian comfort food, nothing beats a plate of homemade meatballs. This recipe takes the traditional Italian meatball and makes it gluten-free by using almond flour instead of breadcrumbs — all while boosting the nutrition with Pluck organ seasoning. The result? Juicy, savory, nutrient-dense meatballs that taste amazing over pasta, zoodles, or even on their own. These gluten-free Italian meatballs are weeknight-friendly, family-approved, and a dish you’ll come back to again and again.
4 min
30 min
6
Main course
Ingredients
- 1 lb 100% grass-fed ground beef
- 1/4 onion finely diced
- 2 tbsp heaping of Pluck seasoning, of choice
- 1 large handful of chopped fresh parsley
- 1 pasture-raised egg
- Salt and pepper to taste
- 1/2 cup almond flour
Directions
Step 1
Preheat the oven to 375 degrees F.
Step 2
Combine all ingredients in a mixing bowl and combine thoroughly using your hands.
Step 3
Roll into 1 inch meatballs, spread out evenly on a baking sheet.
Step 4
Place in the oven and bake for 20 minutes. Take them out to check on them, and bake an additional 10-15 minutes depending on doneness.
Step 5
Serve over paleo friendly “pasta” of choice. I am using Palm noodles! Topped with an organic spicy arrabiata sauce, chopped fresh basil, and finely shredded raw sheep’s milk romano.
Step 6
Enjoy!
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