Paleo and Whole30 Italian-style meatballs are a true love. They're the antidote to whatever ails you, and the ultimate comfort food. You'll sear them on the outside to form a good crust (and create extra flavor) then finish cooking in our Whole30 marinara sauce (of your favorite compliant store-bought version). You can freeze them individually or in the sauce, or just nosh on the leftovers for the rest of the week.
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, 12-15 minutes.
Nutritional information reflects meatballs only. Check the recipe card for our Whole30 marinara sauce for nutritional content for that recipe.
Finely mince the onions and herbs for best texture using a food processor or by hand.
Fresh herbs yield the most flavorful results, but dried can be substituted in a pinch. Use 1 tsp dried parsley, 1 tsp dried basil, and 1/2 tsp dried thyme.
Be sure to brown on all sides to keep the meatballs together while they simmer in the sauce and for added flavor.