Paleo Lamb Meatballs with Marinara Recipe

Paleo lamb meatballs with marinara bring classic Italian comfort food into a grain-free, dairy-free format. Ground lamb seasoned with garlic, cumin, and fresh herbs forms tender, juicy meatballs that simmer in a simple crushed tomato marinara. Each serving provides 34g of protein and 582 calories, making this a deeply satisfying paleo dinner.

Ingredients

Lamb Meatballs

• 600g ground lamb
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.25 tsp cayenne pepper

Paleo Marinara

• 1 can (800g) crushed tomatoes
• 4 cloves garlic, minced
• 0.5 medium yellow onion, finely diced
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 tbsp olive oil (for frying meatballs)

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Combine all meatball ingredients in a bowl. Mix gently with your hands just until combined; do not overwork the meat.
3. Roll into 20 equal meatballs, about 3cm in diameter.
4. Place on the prepared baking sheet and bake for 15 minutes until lightly browned.
5. While meatballs bake, heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Pour in crushed tomatoes, basil, oregano, salt, and black pepper. Stir to combine.
8. Simmer the marinara uncovered for 10 minutes, stirring occasionally.
9. Remove meatballs from the oven and add directly to the simmering marinara. Gently stir to coat.
10. Simmer together for 10 more minutes until meatballs are cooked through and sauce has thickened.
11. Serve over zucchini noodles or cauliflower rice, topped with fresh parsley.

Tips & Variations

• For extra moist meatballs, add 2 tbsp of almond flour as a binder; this keeps them paleo-compliant.
• Ground beef or a beef-lamb blend can substitute for pure ground lamb.
• The marinara sauce can be made ahead and stored in the fridge for 5 days or frozen for 3 months.
• Serve with roasted spaghetti squash for a paleo pasta night experience.
• Add a handful of baby spinach to the marinara in the last 2 minutes of cooking.

Nutrition Breakdown

Calories: 582 kcal

Protein: 34.3g

Fat: 45g

Carbs: 10.5g

Fiber: 2.5g

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