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    You are here: Home » Meal Type » Main Dishes » Healthy Italian Meatballs (No Bread Crumbs!)

    Healthy Italian Meatballs (No Bread Crumbs!)

    January 24, 2023 By Danielle Esposti 7 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    A bowl of healthy Italian-style meatballs tossed in marinara sauce on a cement background, with a bowl of fresh chopped parsley to the side.
    A spoon tucked into a bowl of healthy meatballs in marinara sauce; title bar at the top reads "filler free keto Italian meatballs".
    Top - gluten and grain free meatballs in marinara sauce on a ladle hovering over a dutch oven; bottom - a bowl of healthy Italian meatballs in marinara sauce; title bar in the middle reads "keto/Whole30 healthy meatballs - no bread crumbs or fillers!".

    You’ll never miss what’s missing from these Healthy Italian Meatballs. With a nod to the classic Italian style, they’re (hand)packed with flavor from both ground beef and pork, plus fresh herbs, onion and, of course, lotsa garlic.

    You won’t find any filler in these grain and gluten free meatballs, so they’re adaptable for many diets including keto, Whole30, and paleo. Sear and simmer in your favorite marinara.

    Healthy italian style meatballs tossed with marinara sauce in a large white serving bowl with a small bowl of chopped basil to the side.
    Jump to:
    • What Makes These Filler-Free Meatballs Healthy?
    • Key Ingredients
    • How to Make Healthy Italian-Style Meatballs
    • Chef’s Tips!
    • Healthy Meatball Serving Suggestions
    • Can I Make These Meatballs Ahead of Time?
    • Recipe

    I try pretty hard to not get too swept up in dietary adaptations. I have my fair share of compliant classics for keto, Whole30, and paleo (and more) dietary accommodations, but I try really hard not to push the boundaries too far.

    Keto mac and cheese isn’t a thing on this little site, nor is vegan steak. We keep it real, with healthy-ish spins on the classics, and that is good enough for me and my family’s ever-changing needs and picky palettes.

    But when you stumble across a simple modification that is almost too good to be true, you can’t not let people in on the secret. I can hear that British lady on TikTok right now: “Show me the life hack that you randomly saw one day that is now an unconscious standard practice in your life. Ah’ll go furst…”

    Here it is (and I know Big Breadcrumb is gonna come for me): you don’t need filler in your meatballs. You simply don’t. Fillers aren’t binders. You can and should use a binder (our healthy meatballs call for egg yolk) but you don’t. need. filler.

    Don’t believe me? Ask chicken shawarma meatballs, or Lebanese kofta meatballs, or this ground turkey version of our Italian meatballs.

    Whether you’re going gluten free, cutting carbs, or heck, maybe you’re just too short or lazy to get the canister from the top shelf in your cupboard, you can rest assured that flours and breadcrumbs and thickeners and starches are NOT required to make a delicious meatball, and ditching them only makes for a healthier one (or a compliant one, wherever your dietary ship is currently docked).

    Side view, healthy keto and Whole30 meatballs in a ladle hovering over a dutch oven.
    A spoon tucked into a bowl of healthy meatballs tossed with marinara sauce.

    What Makes These Filler-Free Meatballs Healthy?

    Yes, yes “healthy” is subjective, but when it comes to a recipe like this one for healthy meatballs, the word healthy generally translates to clean – aka, free from wheat, sugar, or anything white. And these babies deliver! Our Whole30 and keto meatballs are:

    • Completely gluten and grain free: zero fillers here! Not even almond flour (so they’re nut free too!)
    • Dairy free: (psst! you can always top with cheese if you “need” it.)
    • Made with clean, whole food ingredients you can easily source from your local grocery store.
    • (CAN YOU REWORD SLIGHTLY SO IT’S NOT AN EXACT COPY FROM TURKEY MEATBALLS, GOOGLE DOESN’T ALWAYS LIKE THAT) Gut Friendly: if you practice a gut-friendly diet, you know that plant-based diversity is key. This healthy turkey meatball recipe incorporates fresh herbs like basil and parsley, plus onions and garlic. It’s a great way to add additional plant-based ingredients into a meat-based recipe.

    Key Ingredients

    For some folks, gluten-free flour blends and nut flours are a lifesaver (sometimes literally). But for others? Well, it just gets in the way of a good time.

    Instead of focusing on finding the perfect fill-in fillers for healthy recipes, we focus on key ingredients for flavor and easy cooking techniques that take care of texture. Here’s all you’ll need to make Italian style gluten-free meatballs:

    • Fresh Herbs: fresh parsley and basil add bulk and tons of flavor.
    • Onion: we like a sweet Vidalia onion, but white or yellow work too.
    • Garlic: a staple in any meatball recipe, healthy or not! Fresh is best, but garlic powder works in a pinch (use ¼ teaspoon of garlic powder per clove of garlic).
    • Ground Beef and Ground Pork: a combination of beef and pork is much more flavorful than just one or the other. If you only use one, we prefer ground beef.
    • Egg Yolk: the yolk is the binder that keeps the meatballs formed; omit the white to ensure the mixture isn’t too wet and sticky (remember, there aren’t any bread crumbs that need to be moistened!).
    • Dried Herbs: dried basil, thyme, and oregano round out the flavor profile
    Fresh basil and parsley with garlic and chopped onion in a food processor.
    Ground beef, ground pork, egg yolk, fresh herbs, and dried spices in a large mixing bowl.

    How to Make Healthy Italian-Style Meatballs

    Healthy Italian Meatballs are just like grandma’s, only gloriously grain-free. Form a stable crust – and build more flavor – by pan searing in olive oil. Then simmer meatballs without bread crumbs in our Whole30 marinara sauce (or your favorite compliant brand in a jar). Freeze for future meal prep, or just nosh on the leftovers for the rest of the week. 

    Side view, fresh parsley and basil, onion and garlic finely minced in the bowl of a food processor.
    Pulse onion, parsley, basil, and garlic in a food processor until finely minced.
    Healthy meatball mixture without bread crumbs in a tan mixing bowl - ground beef and pork, egg yolk, onion, garlic, fresh herbs, and dried herbs.
    Combine the herbs and alliums with the ground beef and pork, egg yolk, and dried herbs.
    Raw Italian style meatballs formed on a baking sheet before cooking.
    Form quarter cup portions into meatballs.
    Healthy meatballs being pan seared in a cast iron skillet to brown the outsides and help form a flavorful crust.
    Sear in olive oil until a good crust forms.
    Browned gluten free meatballs in a pot of simmering marinara sauce.
    Simmer in marinara sauce until cooked through.
    Healthy meatballs simmered in a pot of marinara sauce.
    Serve warm, and enjoy!
    1. Finely mince the onion, parsley, basil, and garlic in a food processor.
    2. Combine the minced alliums and herbs with the ground beef, ground pork, egg yolk, and dried herbs in a large mixing bowl; mix with your (clean) hands until well combined.
    3. Form quarter cup portions of the mixture into round meatball shapes.
    4. Sear the meatballs in batches in a single layer in a heated, oiled skillet. Brown on all sides, turning every 2 minutes.
    5. Bring a pot of marinara sauce to a simmer, and add the meatballs to the pot as they brown.
    6. Simmer in the marinara sauce, stirring occasionally, until the meatballs are cooked through – at least 20 minutes, and up to an hour.

    Chef’s Tips!

    • Sear then simmer… that is the (authentic Italian) way!
    • Finely mince the onions and herbs for best texture. A food processor works perfectly, but your own two hands and a trusty chef’s knife can get the job done.
    • Be sure to brown on all sides – this holds the meatballs together when they simmer in the sauce and adds additional flavor.
    • Feel free to use your favorite jarred (compliant as needed) marinara sauce. We’ve tried, and like, jarred sauces from Primal Kitchen and Thrive Market.
    • Fresh herbs can be substituted for dried, but you should consider replacing the bulk they provide; use 1 teaspoon of dried parsley and/or basil in place of the fresh herbs. Try baby spinach! Use about a cup of loosely packed baby spinach in place of the herbs, and finely mince as you would the fresh herbs.

    Healthy Meatball Serving Suggestions

    In my house, we’re all perfectly content just stabbing meatballs with a fork and stuffing them down our gullets “as-is,” but if you prefer to eat like civilized human beings, you can absolutely make a meal out of ’em:

    • Keep it classic with marinara sauce (that one’s Whole30) or creamy tomato sauce (if you tolerate dairy) and a grain free pasta (we like Banza!)
    • Need something more “robusto?” Go for the gusto and keep these keto meatballs on hand for Sunday Sauce.
    • Whole30 meatballs are surprisingly tasty served over mashed potatoes or cauliflower potatoes.
    • They also work really well with simple veggie preparations like sautéed zucchini, zoodles, or roasted spaghetti squash.

    Can I Make These Meatballs Ahead of Time?

    You sure can! All meatballs are great for meal prep, but it’s important to remember that the meatballs will NOT be fully cooked after browning, so be sure to read the full instructions.

    • For weekly meal prep:  prepare as directed and store in an airtight container in the sauce for up to 5 days. (You can probably stretch to a week, but we ate them all before we even came close to having to sniff test.)
    • Freeze individually:  instead of finishing the meatballs in the marinara sauce, place them onto a parchment-lined baking sheet and transfer to a 350°F oven. Bake 15-18 minutes, or until the internal temperature reads 165°F using an instant read thermometer. Then, transfer the baked meatballs onto a clean baking sheet and place in the freezer until firm (about an hour). Toss the frozen meatballs into an airtight container or ziplock bag and freeze up to 3 months. Reheat individual meatballs in the microwave for about 90 seconds.
    Side view, whole30 meatballs in a white serving dish garnished with fresh basil.

    Did you make these healthy meatballs? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    whole30 Italian meatballs served in sauce in a white bowl

    Healthy Italian Meatballs (No Bread Crumbs!)

    5 from 3 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Healthy Italian Meatballs are just like grandma's, only gloriously grain-free. Form a stable crust – and build more flavor – by pan searing in olive oil. Then simmer meatballs without bread crumbs in our Whole30 marinara sauce (or your favorite compliant brand in a jar). Freeze for future meal prep, or just nosh on the leftovers for the rest of the week. 
    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Servings : 8 servings
    Calories: 302

    Recommended Equipment

    • Food Processor
    • Dutch Oven
    • Baking Sheet
    • Skillet

    Ingredients

    • ½ medium Vidalia onion
    • ½ cup loosely packed fresh parsley
    • ½ cup loosely packed fresh basil
    • 2 cloves garlic
    • 1 pound ground beef
    • 1 pound ground pork
    • 1 tsp kosher salt
    • ½ tsp dried basil
    • ½ tsp dried thyme
    • ½ tsp ground pepper
    • ¼ tsp dried oregano
    • 1 large egg yolk
    • 2 tbsp olive oil, or avocado oil
    • 6 cups marinara sauce, use our Whole30 Marinara sauce, tomato cream sauce, or your favorite jarred sauce or recipe

    Instructions

    • Place onion, parsley, basil, and garlic into the bowl of a food processor. Pulse until finely minced.
    • Combine the ground beef, ground pork, minced alliums and herbs, salt, dried basil, dried thyme, pepper, oregano, and egg yolk in a large bowl. Mix using your (clean) hands until well combined.
    • Form the mixture into 2-ounce meatballs (scant ¼ cup) and set aside on a baking sheet. This makes approximately 24 meatballs.
    • Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the meatballs in a single layer (about 8 at a time), turning every 2 minutes until well browned on all sides, 8-10 minutes. Remove the meatballs from the skillet and return to the baking sheet; repeat with the remaining meatballs.
    • Heat the marinara sauce in a large pot or dutch oven over medium heat until simmering. Add the browned meatballs to the sauce. Simmer the meatballs in the sauce until cooked through, at least 20 minutes and up to 1 hour. (Alternatively, see Notes for baking instructions).

    Notes

    • Bake the Meatballs. Sear the meatballs as directed, then place onto a parchment-lined baking sheet. Transfer to a 350°F oven and bake 15-18 minutes, or until the internal temperature reads 165°F using an instant read thermometer.
    • Nutritional information reflects meatballs only. Check the recipe card for our Whole30 marinara sauce for nutritional content for that recipe. 

    Nutrition Information

    Serving: 3meatballs, Calories: 302kcal (15%), Carbohydrates: 2g (1%), Protein: 20g (40%), Fat: 23g (35%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 96mg (32%), Sodium: 360mg (15%), Potassium: 40mg (1%), Fiber: 0g, Sugar: 0g, Vitamin A: 7% (7%), Vitamin C: 9% (9%), Calcium: 3% (3%), Iron: 7% (7%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    7 Comments
    Filed Under: Gluten Free, Grain Free, Kid Friendly, Main Dishes, Paleo, Whole30 Recipes

    Reader Interactions

    Comments

    1. Nicole Olson

      January 26, 2021 at 10:36 pm

      5 stars
      I love this recipe! I’ve made it twice now during my first ever Whole30 challenge! They’re super yummy! A little on the dense side because there’s no fillers, but that’s also what makes them so filling! Definitely recommend. I’ll probably continue using this recipe after Whole30… I just might add some Parmesan or bread crumbs 😉

      Reply
    2. Kelly

      March 01, 2021 at 11:37 am

      5 stars
      I immediately threw ALL my other whole30 meatball recipes in the garbage last night after making these! My hubby did not like the ones I had made in the past with almond flour. He LOVED these! They turned out amazing and I cannot wait to warm up my leftovers for lunch today.

      Reply
    3. Kala Entriken

      May 01, 2022 at 10:32 pm

      5 stars
      These were incredible! I’m not a big cook and I couldn’t believe that I made them! Super easy to make as well. This recipe is saved in my favorites!

      Reply

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