These Paleo Whole30 meatballs in a creamy sauce are perfect for weeknight dinners or holiday appetizers. The meatballs stay juicy while the sauce becomes rich and velvety. Naturally gluten-free and dairy-free when using ghee, they’re also low-FODMAP friendly and full of flavor.
If you’ve tried my Easy Oven Baked Paleo Meatballs before, you’ll appreciate this variation. These are made entirely with beef, bake a little less time, and finish in a creamy sauce that elevates them from simple to comforting.
The meatballs are straightforward and tender. Combine the ingredients in a bowl, portion onto a sheet pan, and bake. Chopped green onion and garlic oil contribute bright, savory notes, and almond flour keeps the mixture tender while keeping the recipe gluten-free. They’re delicious on their own, but the sauce truly makes the dish.
The sauce is based on a simple paleo gravy but made creamier with unsweetened almond milk. With just four ingredients and a few minutes on the stove, it thickens into a luscious coating for the meatballs. After baking, toss the meatballs in the sauce until well coated for a quick, satisfying meal.
This recipe is Whole30 compliant when you use ghee and serve it with cauliflower rice or vegetables. The photos show rice because it’s how we sometimes enjoy them—if you’re not following Whole30, try them over white rice for a comforting option.
They also make a great party appetizer. Keep them warm and let guests serve themselves. This dish is simple to prepare ahead and reheats well, making it ideal for entertaining.
In short: tender, flavorful meatballs in a creamy, paleo-friendly sauce—comfort food the whole family will enjoy.
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Paleo Whole30 Meatballs with Creamy Sauce
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Ingredients
Meatballs
- 2 pounds grass-fed ground beef
- ½ cup chopped green onion (about 1 bunch)
- 1 tablespoon garlic oil (or garlic salt if not low-FODMAP)
- 1 large egg
- 1 teaspoon salt
- ¼ cup almond flour
- 2 tablespoons coconut aminos
Creamy Sauce
- ¼ cup grass-fed butter or ghee (for Whole30 use ghee)
- ¼ cup cassava flour
- 2-3 cups unsweetened almond milk
- to taste salt and pepper
Instructions
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Preheat the oven to 350°F (175°C) and line a sheet tray with parchment paper.
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In a large bowl, mix ground beef, chopped green onion, garlic oil, egg, salt, almond flour, and coconut aminos until combined. Using your hands works best. Shape the mixture into balls—this recipe makes about 30 meatballs.
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For uniform meatballs, use a cookie scoop. Roll each portion between your palms and place on the prepared sheet tray. Bake for 18 minutes.
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While the meatballs bake, make the sauce. In a saucepan over medium heat, melt ghee and whisk in cassava flour. Cook, stirring constantly, about 1 minute. Gradually whisk in almond milk—use 3 cups for a thicker amount of sauce or 2 cups for a smaller amount. Stir until the sauce thickens, about 3 minutes. Season with salt and pepper to taste.
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Remove meatballs from the oven and add them to the sauce, coating them completely. Serve warm.
Notes:
Nutrition Information
