Let’s get down to business on how to make a great Paleo meatball: no gluten, no dairy, great texture, full flavor.
So the trick to a great Paleo meatball is not almond flour. After all, the way around dense, chewy meatballs without using breadcrumbs isn’t ground nuts.
Coconut flour has been used here and there, and to a degree, it is effective, but it can dry out the meat a little too much for some.
Cream of tartar is a neat little trick that you don’t find often in Paleo recipes, but it works! Cream of tartar is a natural meat tenderizer that essentially binds to the protein and keeps it relaxed while cooking. This means you enjoy tender meat without adding breadcrumbs!
But the breadcrumb alternative that I rely on? Ground pork rinds.
They’re absorbent and add the right texture, which makes them the perfect substitute for breadcrumbs.
Since I have yet to find good quality pork rinds at the store (maybe I’m not looking hard enough?), I order them. Here are some options to consider:
Barefoot Provisions (my favorite place for hard-to-find Paleo foods) has a brand called Galactic Hog Skins that is stellar. What makes this brand so great is that they use pasture-raised pigs, a boast I believe they are the only ones able to make.
- Mix all ingredients thoroughly by hand.
- Form into large balls (I use a ⅓ measuring cup for consistency).
- Place on parchment-lined baking sheet.
- Bake for 40 minutes at 400°F.
Want to know my quick tomato sauce for classic meatballs?
I cook a couple minced cloves of garlic in extra virgin olive oil until fragrant, then add about a tablespoon of tomato paste and a cup and a half of chicken broth. Whisk until the tomato paste has dissolved, then add a pinch of dried Italian seasoning (or just dried basil works too), and simmer for about five minutes. The sauce should reduce a bit and the flavors develop. Pour over meatballs fresh from the oven and enjoy!