3 Easy Paleo Meatballs: Bratwurst, Breakfast and Bloody Mary
Three fast, simple and vibrant flavor combinations for Paleo and Whole30 friendly meatballs!
Servings: 6 large meatballs
Ingredients
Bratwurst Meatballs
- 1 lb. ground meat (see notes below)
- 1.25 tsp. coriander
- ¾ tsp. fine sea salt
- ¾ tsp. black pepper
- ¾ tsp. red pepper flakes (adjust to your preferred spiciness)
- ¾ tsp. cardamom
- ¾ tsp. nutmeg
Breakfast Meatballs
- 1 lb. ground meat (see notes below)
- 1 tsp. ground sage
- ¾ tsp. fine sea salt
- ¾ tsp. black pepper
- ½ tsp. paprika
Bloody Mary Meatballs
- 1 lb. ground meat (see notes below)
- 1 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce (use coconut aminos for Whole30)
- 1 tbsp. prepared horseradish
- 1 tbsp. hot sauce (I like Frank's Original, which is Whole30-friendly)
- 1 tsp. black pepper
- ¾ tsp. fine sea salt
- ½ tsp. celery seed
Instructions
- For each recipe, start with room temperature meat.
- Heat the oven to 350 degrees.
- Add the meat and your preferred spice mixture to a medium bowl. Mix them by hand (using rubber gloves, if desired), with a spatula or with the paddle attachment of a stand mixer. The spices tend to clump so mix them longer than you think you should.
- Scoop them up with a large, approximately 1/4-cup-sized ice cream scoop (ideally with a lever for easy release) and arrange in rows in a 8" or 9" square baking dish.
- Bake for 25 minutes. Serve right away or let them cool, place in an airtight container and refrigerate for up to 5 days.
Notes
For the ground meat, I find pork works best. If you want to use a mixture, I prefer pork with turkey breast for the best texture. No matter what you use, aim for a mix of lean and somewhat fatty meat so they're not too dry or too greasy. So don't use all 93% lean ground beef, for instance. Try to pair it with pork, turkey thigh, or chicken (if it's freckled with a fat). You can also try lamb or bison. I wouldn't use all beef, even if it's a mix of lean and fatty, as I don't care for the texture.
For one pound of meat, you should get about 6-7 meatballs.
For storing in the fridge, use an airtight container and chill for up to 5 days.
If freezing, place them on a parchment-lined baking sheet or tray and freeze uncovered until frozen. Then remove the meatballs to a freezer-safe plastic bag or airtight container for up to 2 months. Thaw overnight in the fridge and reheat either in the microwave or a low oven.