Done in less than 30 minutes, these herb meatballs are paleo, whole30, and low-carb! Use your preferred ground meat with these meatballs that can also be frozen for later use.
I don’t always use my slow cooker. Most days but not always. If these meatballs look familiar, it’s because it’s the meatball recipe I used in my Slow Cooker Spaghetti Squash & Meatballs recipe.
I seriously use this meatball recipe all the time. I recently made it again which reminded me that it’s been buried in the squash blog post. It’s definitely worth its own post in my opinion so here you go.
Use your preferred ground meat! I used lean ground turkey. Almond flour replaces breadcrumbs to keep this both paleo gmand whole30 compliant but not much is needed. Can you use coconut or cassava flour instead of almond flour? Yup.Print
- 1 lb ground meat
- 1 egg
- 2 tbsp almond flour
- 1 tsp basil
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- Preheat oven to 375.
- Add all the ingredients to a large bowl. Mix well until all ingredients are blended together.
- Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until no longer pink in center.
If freezing – let cool completely. Remove from pan and lay flat in a zip-lock bag. Freeze for up to 6 months.
That scum that forms around the meatballs when they cook is the standard meat protein foam/sweat/scum or whatever you want to call it. It’s normal and you can even eat it. But I think it’s safe to say most of us will just discard it.
Eat these right away or freeze them for later use. I always double-bag my meatballs when I freeze them but that’s just me.
Thaw meatballs overnight in the frig or cook in the slow cooker directly from frozen.