Home » Recipes » Weeknight Dinners » Whole30 Glazed Meatballs
posted by Teri Turner on Jan 31, 2020 (last updated 8/14/23) 20 comments »
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TheseGlazedMeatballs are perfect for a winter Whole30 party! They are simply delicious.I use a combination of beef and pork and addlots of fresh herbs to keep them juicy. The savory glaze takes these over the top! You may want todouble the recipe, because these make great leftovers and a fantastic lunch to go.
Whole30 Glazed Meatballs
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- Author: nocrumbsleft
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: Makes about 21-22 meatballs
Description
An easy and delicious Whole30 meal! It’s perfect for meal prep and weeknight eating.
Ingredients
For the glaze:
- 2 cups Whole30 compatible ketchup
- 4 Tbsp balsamic vinegar
- 2 Tbsp hot sauce
For the meatballs:
- 1 pound ground beef, 90% lean
- 1 pound ground pork
- 1 cup finely chopped yellow onion
- ½ cup Almond Flour
- ¾ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh basil
- 2 large eggs, beaten
- 1-½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 Tbsp olive oil for frying
Instructions
- Preheat oven to 350°F.
- Make the Glaze:Placeallingredients in a medium bowl and mixtocombine well. Set aside.
- Make the meatballs: Ina large bowl,use your hands tomix all the meatballingredients(exceptthe olive oil)using your hands.Form into 2 oz meatballs.
- In a large 12” oven-safe sauté pan over high heat, heat the olive oil. Place the meatballs in the pan and lower the heat to medium. Cook the meatballs 3 minutes on the first side. Reduce the heat to medium low, flip, and cook 3 more minutes. Remember, you are just searing the meatballs; they don’t have to be cooked all the way through. (If you don’t have a large enough pan, cook the meatballs in 2 batches. You may need to add a bit more oil for the second batch.)
- Brush the meatballs generously with half of the glaze. Place the sauté pan in the oven and cook until done, about 15 minutes. Remove from the oven and serve with the remaining glaze.
Notes
Teri’s tip: If yoursautépan is not large enough, you may need tolayeryour meatballs intwolayersbeforeyou put them in the oven.BUT be sure to brush each meatballwith the sauceand get them all in the pan.Youdefinitelywanttocook them in thesautépan with all of thejuices.
Whole30 Glazed Meatball Chopped Salad
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: nocrumbsleft
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 1 serving
Description
Create a beautiful salad using the leftover Whole30 Glazed Meatball Salad.
Ingredients
Leftover Glazed Meatballs
Romaine lettuce, chopped
Koshersalt
1 canhearts ofpalm, sliced
1 jarpepperoncini(whole or sliced)
8green onions, chopped
2avocados, cut into chunks
1spicy red pepper, sliced into rings1 batchMarinatedRedOnions
Instructions
If desired, warm the leftover meatballs.
Place the romaine lettuce in a large bowl and sprinklethoroughlywith kosher salt.
Add the remaining ingredients tothebowl, drizzle withtheMarinatedOnion oil(or a compliant dressing)andtoss to coatevenly.
Serveon a plate topped with3(or more!)warmmeatballs.
Dinner Parties Lifestyle Recipes Weeknight Dinners What's For Dinner? Whole30Whole30
originally published on Jan 31, 2020 (last updated Aug 14, 2023)
20 comments Leave a comment »
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20 comments on “Whole30 Glazed Meatballs”
Leave a comment »
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Vanessa Volinsky — Reply
I made these yesterday for the game and served with roasted veggies. These meatballs are FANTASTIC!! And not just as a Whole 30 meal, they are delicious even if you are not on W30. They are also very easy. Make them. You will not regret it. LET’S GO!!!!!!!!!!!
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Teri Turner — Reply
Fantastic!
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LB — Reply
any suggestions for an almond flour substitute? these look amazing!!!!
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Teri Turner — Reply
i prefer the almond, other people have used arrowroot, cassava, and coconut flours.
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LB —
Perfect!!!!! Same measurement?
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Teri Turner —
Yes, i would much prefer the Cassava or Coconut over the arrowroot.
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Teri Turner —
yes
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Vanessa Volinsky — Reply
I made them with arrowroot flour and they were delicious!
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Teri Turner — Reply
Great !
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Vanessa Volinsky —
Tried these again last night for family Sunday dinner. I made them with Cassava flour instead of Arrowkroor flour and they were even better! Excellent suggestion, thanks Teri 🙂
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Deedee West — Reply
Hi Teri,
Can you suggest other herbs to use. My hubby does not like parsley.-
Teri Turner — Reply
Flat leaf parsley is an ingredient in the meatballs. It does not have an overwhelming parsley taste my strategy would be simply not to tell him. The recipe is pretty spectacular just like it is???For example I don’t enjoy anchovies on their own. But when I making my green goddess dressing I always include one, because as an element in the recipe it’s absolutely delicious
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Allison — Reply
Teri, I just made these tonight and they are sublime. I ran out of Whole30 compliant ketchup and had to use what was on hand, but the sauce still turned out exceedingly well. These are a quintessential quarantine food. We cannot wait to make more in the weeks to come!
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Beth — Reply
Hi Teri, I just made these as written except I didn’t have chives. Very tasty indeed! Will definitely be making them again. I used almond flour, and noted that they tended to not stick together as well as I’d like during the browning step. Any advice?
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Mary — Reply
Teri,
Can I sub regular vinegar in for the balsamic? Wanted to use what I had on hand as opposed to going to the store. -
Jesika Johnson — Reply
Loved this recipe, reheats super well. Great Whole 30 work friendly meal
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Teri Turner — Reply
So glad you enjoyed it! leftovers are wonderful in a salad the next day!
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