Whole30 Classic Meatballs in Tomato Sauce
Indulge in the comforting flavors of these Whole30 Classic Meatballs in Tomato Sauce, a wholesome twist on a beloved Italian-inspired dish. Made with a savory blend of ground beef and pork, almond flour for a grain-free binder, and fresh herbs for vibrant flavor, these meatballs are baked to perfection and simmered in a rich, aromatic tomato sauce. With no added sugars or processed ingredients, this recipe is entirely gluten-free, dairy-free, and Whole30 compliant. Ready in just over an hour, these meatballs are perfect served on their own, paired with spiralized zucchini or spaghetti squash for a low-carb meal, or enjoyed as a hearty appetizer. Nutritious, satisfying, and bursting with robust flavor, this is a recipe that proves healthy eating can still feel indulgent.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 60 grams almond flour
- 1 large egg
- 4 large garlic cloves
- 1 medium onion
- 30 grams fresh parsley
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 800 grams canned crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 whole bay leaf
Instructions
Preheat your oven to 375°F (190°C).
Finely chop the onion and 2 garlic cloves, and set them aside.
In a large bowl, combine the ground beef, ground pork, almond flour, egg, half of the chopped onion, chopped garlic, 15 grams of chopped fresh parsley, dried oregano, 1 teaspoon of salt, and black pepper. Mix well using your hands until just combined.
Shape the meat mixture into approximately 16 meatballs (about 2 inches in diameter each) and place them on a baking tray lined with parchment paper.
Bake the meatballs in the preheated oven for about 20 minutes, until browned and cooked through.
While the meatballs are baking, prepare the tomato sauce. In a large saucepan, heat the olive oil over medium heat.
Add the remaining chopped onion and sauté until translucent, about 5 minutes. Mince the remaining 2 garlic cloves and add them to the saucepan, cooking for an additional 1 minute until fragrant.
Add the canned crushed tomatoes to the saucepan, along with the bay leaf, dried basil, and the remaining 0.5 teaspoon of salt. Stir to combine.
Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for about 15 minutes while the meatballs finish baking.
Once the meatballs are done, carefully add them to the simmering tomato sauce. Allow them to simmer together on low heat for an additional 10 minutes to let the flavors meld and the meatballs absorb the sauce.
Remove the bay leaf, taste the sauce, and adjust seasoning if needed.
Garnish with the remaining chopped fresh parsley before serving.
Serve the meatballs warm in the tomato sauce. Enjoy them on their own or over a bed of spiralized zucchini or spaghetti squash to keep it Whole30 compliant.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 43.0 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 608 mg | 47% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4559 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
