Best Ever Paleo Italian Meatballs with Creamy Tomato Sauce

these are the exceptional ever paleo Italian meatballs with creamy tomato sauce! With lots of vegetables in the meatballs, they’re so tender and loaded with flavor, and the creamy tomato sauce is perfection. Whole30 and keto pleasant, too.

Is your Whole30 MO like ours? The month of squeaky clean eating and elimination of allergenic foods could otherwise be referred to as “The Month of Meatballs.” They’re simply so smooth to throw together for a dinner or to meal prep for the week, aren’t they? To dip in Whole30 sell off ranch or stir right into a creamy sauce. Oh, oh oh.

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Ingredients :

Italian Paleo Meatballs

• 1 pound ground pork
• 1 pound ground chicken or more ground pork
• 2 cups shredded zucchini
• 2 cups chopped fresh spinach
• 2 cloves garlic minced
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• refined coconut oil or avocado oil for frying

Creamy Tomato Sauce

• 2 teaspoons avocado or refined coconut oil
• 4 cloves garlic
• 2 14-ounce cans crushed tomatoes
• 1 cup coconut cream just the solid white part from 1-2 cans of coconut cream or milk
• 2 teaspoons Italian seasoning
• 1 - 1 1/2 teaspoons salt
• fresh chopped parsley for garnish

Instructions :

• Combine all meatball ingredients in a large mixing bowl and mix until combined well, using your hands. Do not overmix.
• Use a disher and portion out meatball mixture into even balls; repeat until all meatball mixture is used.
• Heat a layer of refined coconut or avocado oil in a large skillet over medium heat. Fry meatballs in batches until browned on all sides and cooked through. Transfer to a plate.
• Pour out oil if excess remains. Add 2 teaspoons avocado or refined coconut oil to skillet over medium-low heat.
• Add garlic and, stirring constantly, cook until fragrant, about 30 seconds. Add remaining sauce ingredients and stir to combine well. Bring to a low boil then reduce heat slightly and simmer for about 5-10 minutes or until a bit thickened. Return meatballs to skillet and simmer 3-5 minutes to absorb sauce.
• Serve over zoodles or alone and top with fresh chopped parsley.