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Paleo Greek Meatballs Recipe with Tomato Sauce

Enjoy a new twist on meatballs with this paleo Greek meatballs recipe with tomato sauce. The mint in the meatballs livens up the dish.

Tips for Better Meatballs

I use ground lamb or ground beef to make these meatballs. Non-paleo meatballs just about always include breadcrumbs, crackers, or other carbs that help to keep the meat tender and juicy.

Since this paleo recipe does not include bread in any form, a fattier cut of meat will also help accomplish this goal.

Pan-frying in olive oil also helps to retain some fat and flavor from your meat. Nobody likes a dry meatball that even delicious tomato sauce can’t hide.

Since you’ll have olive oil handy to cook the meat, use some on your hands to form the meatballs. It will help to keep them from sticking to your hands.

A cookie scoop (yes, you read that right) works really well to create uniform meatballs. The size is just perfect.

Don’t overcook these. Too much time in the pan will rob this recipe of its magical flavor. Don’t be afraid to use a meat thermometer or cut one in half to check for doneness.

Additional Paleo Meatballs

Meatballs are a great way to get your protein on a paleo diet. And there are seemingly limitless recipes to choose from. Here are a few of my favorites.

Paleo Greek Meatballs Recipe with Tomato Sauce

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• Author: Louise Hendon
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: Greek

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Ingredients

For the tomato sauce:

• 2 cans (400 g each) chopped tomatoes
• 4 teaspoons (4 g) dried oregano
• 1 star anise
• 1 teaspoon (5 ml) white wine vinegar
• Salt and pepper, to taste
• 1/4 cup fresh mint leaves, finely chopped

For the Greek-style meatballs:

• 16 oz ground lamb or beef (445 g)
• 1/4 cup fresh mint leaves, finely chopped
• 2 Tablespoons (30 ml) honey
• 4 cloves garlic, peeled and minced
• Salt and pepper, to taste
• 1/4 cup (60 ml) olive oil, to cook with

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Instructions

1. To make the sauce, empty the can of chopped tomatoes into a pan, then fill the can with water and empty the water into the pan as well.  Add the dried oregano and star anise and bring to a simmer over very low heat for 50 minutes. Remove from the heat and stir in the vinegar. Adjust the seasoning with salt and pepper, if needed and stir in the mint. Keep the sauce warm over a low heat.
2. To make the meatballs, mix the ground meat with the mint, honey, garlic, salt, and pepper. With clean hands, form small meatballs from the mixture, ensuring the balls are tightly compacted to avoid them falling apart. Set aside in the fridge until the sauce is finished.
3. When ready to cook, heat the olive oil in a large pan and fry the meatballs in two batches until golden and caramelized. Add the browned meatballs to the pan of warm sauce and allow to cook for an additional 5-10 minutes to ensure the meatballs cook through. Serve with cauliflower rice or zucchini noodles.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 472
• Sugar: 11 g
• Fat: 36 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 21 g