Paleo Meatballs {gluten & dairy free}
Prep time
Cook time
Total time
Serves: 14 meatballs
  • 1½ lbs. grass-fed beef
  • 1 small-medium zucchini
  • 1 tbsp. Italian spices
  • 3 tbsp. miso paste or 1 tsp Himalayan / sea salt for the FreeDietâ„¢ phase 1
  • 1 tbsp. onion flakes
  • ½ tsp. garlic powder
  1. Preheat your oven to 350 degrees.
  2. In a big bowl add meat, spices and miso paste.
  3. Wash zucchini and using the smallest shredding side of your grater {with skin on} shred zucchini.
  4. Add to the meat and blend all ingredients.
  5. Using about 2 rounded tbsps. roll meat into balls in palm of your hand. Or use ice cream scoop.
  6. You can make them smaller (and have more for appetizers) but you will need to adjust the time.
  7. Be careful not to over cook the grass-fed beef. Cook them 15-20 min. depending on size.
These meatballs are super moist because of the zucchini and flavorful with the miso paste. If using the salt instead of the miso paste, you may need to season when serving them to your taste. You can use the left over miso in soups or dressings too. The great thing about miso is it has a long shelf life {in the refrigerator}. When rolling the meatballs in your hands they will be soft but will firm up after baking them. To make these FreeDietâ„¢ phase 1 compliant omit the miso and add just 1 tsp. sea salt. I usually buy my ground meat fresh but if you buy the standard pre-packaged meat it often comes in only 1 pound packs and this recipe calls for an extra ½ pound. If using less meat use only 2 tbsp. of miso paste. If using salt the 1 tsp. is fine with less meat.. Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at