Easy Whole30 Meatballs (Baked, No Breadcrumbs)
This Easy Whole30 Meatballs recipe will allow you to eat meatballs, stay on Whole30, and get glowing, beautiful skin, hair, and nails at the same time.
Equipment
Large rimmed sheet pan
Aluminium foil or parchment paper
Large mixing bowl
10-inch skillet or sauté pan
Spiralizer or vegetable peeler
Instant-read thermometer
Ingredients
For the meatballs
1 pound ground beef (minced beef) - 450g, minced beef, 80/20 or 85/15
2 tablespoons tomato paste - 30g- 2 tablespoons unflavoured beef gelatin - 14g
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon ground black pepper- 1 tablespoon olive oil spray - or 1 tablespoon extra-virgin olive oil, for greasing meatballs
For the squash noodles
1 medium butternut squash - spiralized, about 4 cups / 450g — or substitute 2 medium zucchini, spiralized- 2 tablespoons extra-virgin olive oil - for cooking noodles
- ½ teaspoon garlic powder
1 pinch salt - to taste- 1 pinch ground black pepper - to taste
- 1 cup Whole30-compliant marinara sauce - 240ml, for serving
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a large rimmed sheet pan with aluminium foil or parchment paper.
- In a large mixing bowl, combine the ground beef, tomato paste, beef gelatin, garlic powder, dried oregano, onion powder, salt, and black pepper. Mix with clean hands until just combined — avoid overworking the meat. Let the mixture rest for 3–5 minutes so the gelatin hydrates and begins to bind.1 pound ground beef (minced beef), 2 tablespoons tomato paste, 2 tablespoons unflavoured beef gelatin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper
- With cold or lightly oiled hands, roll the mixture into 12 meatballs, each about 2 inches (5cm) in diameter. Place them on the prepared sheet pan, spacing them about 1 inch apart. Lightly spray or brush each meatball with olive oil.1 tablespoon olive oil spray
- Bake for 15–20 minutes, or until the meatballs are golden brown on the outside and reach an internal temperature of 160°F / 71°C. Let them rest on the pan for 2–3 minutes before serving.
- While the meatballs bake, heat 2 tablespoons of extra-virgin olive oil in a 10-inch skillet over medium heat. Add the spiralized butternut squash noodles and cook for 2–3 minutes, tossing occasionally, until they begin to soften. Season with ½ teaspoon garlic powder, a pinch of salt, and black pepper to taste. Continue cooking to your preferred tenderness — 1–2 more minutes for al dente, 3–4 for fully soft. In a separate bowl or small saucepan, warm the Whole30-compliant marinara sauce.1 medium butternut squash, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon garlic powder, 1 pinch salt, 1 cup Whole30-compliant marinara sauce
Notes
Storage: Cooked meatballs keep in a sealed container in the fridge for up to 4 days. Store squash noodles and sauce separately — they don't freeze well.
Freezing: Flash-freeze on a lined tray for 2 hours, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F / 175°C for 15–18 minutes until the centre reaches 160°F / 71°C.
Make-Ahead: Mix and shape the meatballs up to 24 hours in advance; store on the lined sheet pan, covered, in the fridge until ready to bake.
Substitution: Ground turkey works well — increase cook time slightly and ensure internal temperature reaches 165°F / 74°C. The gelatin is even more important with leaner meat.
Pro Tip: Let the meat mixture rest 3–5 minutes after mixing so the gelatin hydrates and binds properly. Use cold or lightly oiled hands when rolling to prevent sticking and uneven surfaces.
Nutrition
Serving: 1servingCalories: 168kcalCarbohydrates: 10gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 27mgSodium: 346mgPotassium: 419mgFiber: 2gSugar: 2gVitamin A: 6776IUVitamin C: 15mgCalcium: 45mgIron: 2mg
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