Print Recipe
4.6 from 10 votes

The Best Italian Meatballs

Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 50 meatballs



  • 750 grams ground beef
  • 500 grams ground pork or 250grams of pork and 250grams of veal
  • 4 cloves garlic finely chopped
  • 2/3 cup chopped fresh parsley
  • 1/2 tbsp chilli flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 3/4 cups almond flour
  • 1 3/4 cups almond milk
  • 3/4 cup grated parmesan optional*

Tomato Sauce

  • 2 tbsp olive oil
  • 5 cloves garlic minced
  • 1 onion finely diced
  • 3 28 oz cans chopped tomatoes
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh thyme
  • 1 tsp dried basil


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In a bowl combine the ground meats, garlic, parsley, chilli flakes, salt and pepper, if using parmesan, add it in at this point too. Using your hands blend everything together so the meat is well mixed. Stir in the almond flour and then slowly add in the almond milk, half a cup at a time. It will quickly absorb into the meat.
  • Roll the meat into balls approximately 1 1/2 inches in diameter and place on a parchment paper lined baking tray. Save 1 large handful of the meat mixture which will be added to the sauce later.
  • Bake the meatballs in the oven for 35 to 40 minutes, flipping half way through to ensure they brown evenly.
  • While the meatballs are cooking, make the sauce.
  • In a large pot sauté the minced garlic and onion in olive until the onion becomes translucent. Add in the saved meat mixture and using a wooden spoon break it up into a crumbly consistency. Once the meat has begun to brown, add in the canned tomatoes.
  • Allow to simmer for a minimum of 30 minutes and up to 2 hours (the longer you leave it to simmer the richer the flavours will be)
  • Add the meatballs into the sauce to coat. Freeze the sauce and meatballs together in containers. Enjoy the meatballs on their own or with spaghetti squash or zucchini noodles. Sprinkle with fresh parsley before serving.


*omit if Paleo/Dairy Free/Whole30