Really Quick and Easy Paleo Meatballs

paleo * Dairy free * Gluten free


There is a restaurant  just a block and a half from my apartment called The Meat Ball Shop.



I love the idea of it but I can’t imagine they make their meatballs without either breadcrumbs or cheese (of course, they should given how many people are gluten or dairy free).  And so, every day as I walk my dog past the store, I have been thinking longingly of meatballs.   I MUST have meatballs!

I first developed this recipe – actually, that is way too formal a concept for what really happened…My friends were coming to visit early one Sunday afternoon.  I practically always serve breakfast/brunch and was totally prepared and excited to serve them my Oatmeal Pancakes; but Max, their son, told me he had had pancakes for breakfast that morning.  Quickly I had to think what could I make Max?  Ah, I had some chopped meat in the fridge and I always have a jar of marinara sauce in the pantry – MEATBALLS.  I chopped some onions, threw in some oats, salt, and pepper and formed the meatballs.  I put them in a pot with spaghetti sauce et voila – meatballs.  They were remarkably good – not too dense with good flavor.  That was then, now, I’m “cleaning up” my site and look at this recipe and think…these can easily be paleoized.  So here is my recipe for Max’s Really Quick and Easy Gluten-free Dairy-free and Now Paleo Meatballs – enjoy!
Really Quick and Easy Gluten-free Dairy-free and Now Paleo Meatballs

If you keep a pound of ground meat in the freezer and a jar of marinara sauce in the pantry, you too can make these when you need a really easy, last minute meal.

1 pound ground beef (or any ground meat you like)

1/4 cup finely chopped onion

1/4 cup potato flakes

Salt and pepper to taste

2 1/4 cups marinara or spaghetti sauce, divided

1/2 cup water

1. In a medium bowl, combine the meat, onion, potato flakes, salt and pepper, and 1/4 cup of the sauce.   Form into 12 meatballs


3. Place the remaining 2 cups of sauce and the water into a 3-quart pot.


Add the meatballs and bring to a boil.


Reduce heat and simmer, uncovered, 20 minutes until meatballs are cooked through and sauce has thickened.  Place in serving bowl.


Serve with  spaghetti squash, or zucchini pasta (zuchetti)


Serves 2 to 4


















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