Meatballs and sauce are a staple in our home, we eat them (almost) weekly. I have tried many different methods of cooking them and this is the one that comes out perfectly every time. They have so much flavor and I use a secret ingredient to bind them together since we don’t do breadcrumbs. This is a recipe the whole family will love!
These Italian meatballs come together so easily. I put all the ingredients in a large mixing bowl, combine well and scoop it out into balls. Then they get baked in the oven for a much easier cooking method. I hate cooking meatballs on the stove top, it takes forever to cook them and it can be a nightmare to cleanup afterwards.
Most meatballs need something to help bind them together, the most common option being breadcrumbs. We are gluten free in our house and I wanted to keep these Paleo and Whole30 compliant. This is where the secret ingredient comes in! Pork Panko (not sponsored, just love it). Pork Panko is made from pork rinds and is the PERFECT option to help hold these meatballs together. I am so happy that I found this product because it is such a great option to use as breading for many different things and it is low carb, paleo and Whole30.
I use my own homemade marinara to bake these meatballs in or I buy my favorite sugar free sauce at Sam’s Club. Then when they are done baking I serve them over zucchini noodles or spaghetti squash to keep it Whole30 or our favorite gluten free pasta when we are not doing a round.
See how I make my spaghetti squash in the Instant Pot HERE. It is so easy and so much faster!
Used in this Recipe:
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- 1 lb Pork ground
- 1 lb Beef ground
- 1/4 Onion diced
- 2 cloves Garlic minced
- 3 tbls Parsley chopped
- 1/4 cup Pork Panko
- 1.5 tsp Salt
- 1 tsp Italian seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Pepper Flakes
- 1 Egg
- 2 cups Marinara Sauce
- Preheat oven to 400'
- Combine all the ingredients in a large bowl and mix well
- Use small ice cream scoop or spoon to scoop mixture into your hand. Roll into about 24 meatballs
- Place in a 9x15 baking dish and bake for 30 minutes, remove from the oven and cover with marinara sauce and bake for another 20 minutes or until completely cooked through
- Let cool slightly and serve over zucchini noodles, spaghetti squash or gluten free pasta