Whole30 Savory Meatballs with Cauliflower Puree (Paleo, Gluten-Free)

Paleo Savory Meatballs



Paleo and Whole30 Savory Meatballs made extra flavorful with garlic, parsley, sage and a secret ingredient. Almond flour replaces bread crumbs in this gluten-free recipe. Served over an easy whipped cauliflower puree.


I shared this recipe on my Instagram last week, and it was met with high praise! It was one of those happy accident recipes. I made the spice mixture for a different recipe (oven-baked turkey jerky), but we had a regular old turkey snafu. Instead, I combined the spices and seasonings with the two pounds of ground beef in my fridge with some meatball-y ingredients (almond flour for bread crumbs and eggs to bind it all together).


These Savory Meatballs are Paleo-friendly and Whole30 (just be sure to leave off the optional grated asiago). They are so delicious, I made them two nights in a row. As a recipe developer, it’s rare I remake my recipes once I’ve nailed them, but we couldn’t get enough. The second night I served them over this whipped cauliflower puree. If you have a couple bags of frozen cauliflower in your freezer right now, you have a good reason to pull them out.


What you need for Paleo Meatballs and Whipped Cauliflower Puree:

  • Ground beef (85-90%)

  • Eggs

  • Almond Flour

  • Garlic Powder

  • Dried Parsley

  • Onion Powder

  • Sea Salt

  • Dried Sage

  • Fish Sauce

  • Frozen Cauliflower

  • Ghee or Butter

  • Coconut Cream

  • Garlic

  • Cracked Pepper

You will love these savory meatballs served over a quick steam and whipped cauliflower puree. You simply steam the frozen cauliflower until tender and blend with ghee, coconut cream, fresh garlic and salt. The next day I used some leftover Cauliflower Puree for the base of a gluten-free pizza. I chopped up the meatballs, added finely chopped kale massaged in olive oil, salt, pepper and more grated asiago. One of the best pizzas we’ve had in a long time!


If you’re looking for more Paleo Meatballs recipes, here are a few of my fave: 

Whole30 Breakfast Meatballs

Anti-Inflammatory Meatballs

Chicken and Rice Meatballs

Sweet and Sour Thai Turkey Meatballs






Hidden Liver Meatballs Your Family Will Love! (Paleo/Whole30)

Hidden Liver Meatballs

Hidden Liver Meatballs


These Hidden Liver Meatballs have only a few ingredients and pack a nutrient-dense punch in our family dinners. They feature the most delicious pastured organic meat sausage you can easily source online. They’re Paleo, dairy-free and Whole30 friendly too!


I started the AIP 3 years ago, and it wasn’t until now that I really enjoy and look forward to eating organ meats! I cannot thank US Wellness Meats enough for creating these two products and making organ meats not just edible but actually delicious!

I am a previous organ meat hater. You could not put enough bacon, apples, or herbs in liver pate so make me actually enjoy it. I didn’t grow up eating organ meats so their metallic taste is really off-putting to me. Not the way USWM does it though! They mix it with beef trim and nightshade-free spices so it tastes 90% like ground beef and 10% like organ meat (my personal math).

I bought 8 pounds of it a couple months ago, and then promptly ordered another 8 pounds when I fried up slices of some of the Braunschweiger and Liverwurst for breakfast and realized what an easy, tasty and nutrient dense breakfast this could be for my family every day. Both of these sausages come frozen as fully cooked sausage and have the texture of really soft ground beef. They are seasoned with some seed spices and white pepper, so they are not AIP but they are nightshade-free, and that’s most important for me and how I manage my autoimmune disease.

I feed them to my 8-month-old every day! I chop them up into little bite size pieces that she picks up.If you’re feeding them to a baby who can’t finger feed themselves yet, you could easily puree these already-cooked sausages with some braised or steamed root vegetables for a super nutrient dense baby puree!She LOVES them. And I feel awesome giving them to her because organ meats are 10 to 100 times more nutrient dense than muscle meats like ground beef, and since babies don’t eat a large volume of food, it’s best to make sure every solid that goes into their mouth is giving your babe the biggest bang for her bite.

Wondering about the difference between Liverwurst and Braunschweiger? Despite it’s name, Liverwurst actually has grassfed beef trim, liver, kidney, heart, and spices in it while Braunschweiger just has the grassfed beef trim, liver and spices.

So after feeding them to my family for the last couple months for breakfast, I finally felt inspired to serve them for dinner too! Or lunch or snack! I had a pound of pastured ground pork from the farmer’s market, and my favorite way to use pork is in meatballs with ground beef. They make for a really moist and flavorful meatball and they cover up any lingering organ meat taste so your kids really won’t know what’s in these little guys! Especially if you set out their favorite homemade dipping sauce! You can try my Pineapple Dipping Sauce, the ranch dressing from The Healing Kitchen, or my Pronto Pesto if you need some inspiration!

Hidden Liver Meatballs

3 reviews

Hidden Liver Meatballs

Prep Time 00:15 Cook Time 00:15 Serves 4 to 6 servings


  • 1 pound ground pork
  • 1 pound US Wellness Meats Liverwurst, chopped
  • Solid fat of choice for frying (pastured lard, bacon fat, duck fat, or tallow)


  1. In a food processor, combine the ground pork and liverwurst until smooth.
  2. Roll the mixture into 1 1/2-inch wide meatballs and set aside.
  3. Heat 1 to 2 tablespoons of fat of choice in a large stainless steel skillet over medium heat. Add meatballs to the skillet, being sure to not overcrowd (if so, cook in two batches).
  4. Fry on all sides until browned and cooked through, about 13 to 15 minutes total.
  5. Remove from heat and let rest 5 minutes before serving with your favorite dipping sauce.



Hidden Liver Meatballs

Greek Meatballs with Roasted Grapes + Instant Pot Parsnip Puree (Paleo/AIP/Whole30)

Greek Meatballs + Parsnip Puree

Holy schnitzel, it’s been quite the week over here. My husband got an awesome job offer in Florida, so we are packing up our baby & things, and moving in just a few weeks!! Literally will be spending Thanksgiving surrounded by boxes, not food, this year. Good thing Grace isn’t old enough to realize that’s a crummy way to spend a food holiday. 


These Greek meatballs are beyond delicious + when paired with roasted grapes and the creamiest parsnip puree – HUBBA, HUBBA!




Greek Meatballs with Roasted Grapes & Parsnip Puree

Prep Time 00:15 Cook Time 00:20 Serves 4


  • 3/4 cup pitted salt-cured black olives or Kalamata olives*
  • 1 pound ground lamb
  • 1 tablespoon coconut flour
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved red grapes
  • 4 1/2 cups peeled, bite-sized parsnips (about 4 large)
  • 1/4 cup homemade broth
  • 1/2 teaspoon sea salt


  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a food processor, pulse pitted olives until pureed. Add lamb, coconut flour and oregano to the processor and pulse until well combined.
  3. Form 16 golf ball-sized meatballs. Place on baking sheet. Add halved grapes to the same baking sheet and sprinkle with the pinch of sea salt.
  4. Bake for 18 minutes for well-done meatballs. If you would prefer medium-done meatballs, bake for 14 minutes but continue to roast the grapes for the full 18 minutes.
  5. Meanwhile, place parsnips, broth and salt in Instant Pot. Seal the lid and set Manual Timer to 7 minutes. Once timer elapses, vent the lid. The parsnips should be cooked and have absorbed the broth.
  6. Transfer parsnips to a blender and puree. Add just 1 tablespoon additional broth if the blender needs help getting going for the creamiest puree.
  7. Serve meatballs atop parsnip puree with roasted grapes. A drizzle of balsamic reduction is delicious on this meal!



The Paleo AIP Instant Pot Cookbook + Swedish Meatballs with Gravy!


It’s no secret I’m unabashedly obsessed with my Instant Pot. It is the reason I do not go bat-poop crazy and start kicking and screaming like a toddler when I have to cook another dang dinner after I just finished up the dishes from lunch. The Instant Pot saves lives, it saves marriages, it saves new moms on AIP from going completely nuts and eating at the Whole Foods salad bar every night ($$$).


And most of all, it gives you more time to spend with your family, hobbies, and exploring other passions!Which is why I’m so stoked to be a part of the brand new e-cookbook containing over 140 AIP-Compliant recipesThe Paleo AIP Instant Pot Cookbook which releases today October 1st! A


nd who doesn’t want some time off from the kitchen, especially if you’re dedicated to this whole healing through food AIP thing. And on top of that, most of us are dealing with autoimmune conditions that cause fatigue, joint pain, and sore muscles, which makes limiting time in the kitchen important for recovery.


If you still haven’t bought an Instant Pot, what are you waiting for? They’re really reasonably priced considering how much time they save you every week and how much money you’ll save on groceries. I held out on getting one for awhile and since I got it 2 years ago, I can’t imagine life without it. I use it at least 5 days a week and it runs perfectly new! How does it save you money? Well you can cook cheaper large cuts of meat in it and achieve fork-tender pulled meat and roasts. You can also cook large amounts of affordable root vegetables in broth and simply puree them into soup for a super-healing, super-easy anytime meal! 


If you’re feeling run down, bored, or just plain freakin’ over all the cooking required by the AIP, then this is the cookbook and appliance for you. Not only are all the recipes super quick, easy, and hands-off, but they’re flat out decadent, comforting, uber-flavorful, and inspiring!



  • 141 AIP-compliant Paleo Instant Pot Recipes
  • Recipes from 37 different bloggers for a wide variety of flavors
  • Gorgeous design & layout, easy to read and search for recipes
  • 9 Recipe Chapters: Broths, Sauces & Condiments, Vegetables, Poultry, Meat, Seafood, Offal, Dessert & Extras
  • Dietary Modifications for Low FODMAP, GAPS/SCD, & Coconut-Free 
  • Only $17.95 which is only 12 cents per time-saving recipe!

Some recipes in the book I personally love include :

  • Cranberry BBQ Sauce
  • Bacon Orange Cherry Jam
  • Creamy Root Vegetable Curry Soup
  • Rosemary Bacon Braised Cabbage
  • Mofongo
  • White Chicken Chili
  • Italian Wedding Soup
  • Maple Lime Shredded Chicken
  • Pineapple & Mango Chicken Thighs
  • Turkey & Gravy
  • Italian Beef
  • Spiced Cranberry Pot Roast
  • Carolina Style BBQ Pork
  • Pork Vinadaloo
  • Korean BBQ Bison Meatballs
  • “Chocolate” Cake
  • Sticky Date Pudding
  • Mini Pumpkin Pies




by Andrea Wyckoff of Forest and Fauna


  1. Super Safe: Easy to use electric pressure cooker with tons of safety features. This isn’t your grandmother’s scary stovetop pressure cooker.
  2. More time-saving than the crockpot: Cooks foods in 70% less time than regular cooking methods!
  3. More Flavorful: The high pressure allows recipe flavors to build quickly, so you get super tender, flavorful meals without much work on your part besides prepping any veggies!
  4. Easy Bone Broth: Makes nutrient-rich bone broth in 2 hours versus the typical 24 to 48 hours in stovetop and crockpot methods. 
  5. Convenient & Well Designed: Lightweight, easy to store and clean, pleasing design
  6. Keeps Food Warm: You don’t have to worry about getting home to put the food away!
  7. No smells: The Instant Pot is fully sealed when cooking food, so smells won’t permeate the house for hours (I’m sensitive to bone broth smells, so this is important to me!)
  8. Energy-Efficient: The Instant Pot saves 75% energy versus a slow cooker!
  9. Money Saver: Turns cheaper, less-exciting cuts of meat and same-old, same-old vegetables into something new. Always tender, savory, delicious creations with literally a push of a button!
  10. The Paleo AIP Instant Pot Cookbook: So you can cook through the 141 recipes in this new book!


Sweet & Sour Thai Turkey Meatballs (Paleo, AIP)



Have you cooked with tamarind paste before? It’s pretty new to me, since I bought it when I was cooking my way through Paleo Takeout (which has an amazing AIP modification guide here) by The Domestic Man. I’m almost a year late to the game on that book, but we share the same publisher, and when I was at his house during our Vegas book tour stop and saw it on his overly impressive bookshelf (aka every Paleo cookbook you wish you owned or probably do), I said “MINE!”. Well I was more tactful than that. We had two weeks of really amazing Pan-Asian meals from Russ’ book, took a mini break, then I realized I had a few tablespoons of tamarind to use up and some sad looking ground turkey in my fridge (plus all of these other ingredients – yay for no shopping).


Tamarind paste comes from the tamarind fruit, which boasts some impressive antioxidant and phytochemicals in it’s ugly little body. It’s a great source of iron, B-vitamins, and vitamin C too, and it adds a really interesting sour-umami flavor to your dishes. I used in it pretty hefty amounts in this recipe to get a puckery yet sweet and balanced sauce for the balls. Which means more vitamins and antioxidants for you, another “Yay!”


Asian-flavor on the autoimmune protocol may sound difficult to achieve or like a real let down, but it doesn’t have to be! There’s several Asian-inspired recipes in The Healing Kitchen such as Teriyaki Chicken & Fried Rice, Chinese Stir-Fried Lettuce, and Speedy Shanghai Stir Fry! You just have to stock your pantry with a few (really, just a few!) staples to create your own Asian flare meals.


My must-have AIP pantry staples for Asian food are:


When you combine the above with flavors like ginger, garlic, green onions, honey, and molasses, you can create these abundantly rich and nutritious sauces to top meatballs, meatloaf, stir-frys of all types, cauliflower rice, and even roasted broccoli or glazed carrots!


This recipe uses turkey thigh but you could try using an equally fatty cut of ground meat like ground pork, a mixtue of ground pork and beef, or ground chicken thigh too.





Sweet & sour Asian-inspired meatballs pair perfectly with cauliflower rice!



7 reviews

Sweet & Sour Thai Turkey Meatballs

Prep Time 00:20 Cook Time 00:18 Serves 6


  • 1/3 cup finely chopped cilantro, loosely packed
  • 1/3 cup finely chopped green onion
  • 1/4 cup minced shallot
  • 1/4 cup mashed white sweet potato (optional)
  • 3 cloves garlic, minced
  • Zest of 1 lime
  • 2 tablespoons tamarind paste
  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons Red Boat fish sauce
  • 1 teaspoon fine sea salt
  • 2 pounds ground turkey thigh
  • 1 recipe Sweet & Sour Glaze
  • Lime wedges, for serving
  • Sweet & Sour Glaze:
  • 1/3 cup beef broth
  • 1 tablespoons coconut aminos
  • 1 tablespoon tamarind paste
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 2 teaspoons arrowroot starch
  • 1 1/2 tablespoons cold water


  1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the first 6 ingredients.
  3. In a small bowl, whisk together the tamarind, aminos, fish sauce, and sea salt until smooth. Stir into the herb and shallot mixture in the large bowl.
  4. Using your hands, mix the ground turkey with the rest of the ingredients until well combined. Form large 2 ½ tablespoon-sized meatballs with wet hands and place on the lined baking sheet.
  5. Bake for 18 minutes and let cool before tossing in the Sweet & Sour Glaze. Serve with lime wedges.


Sweet & Sour Glaze

Combine everything except the arrowroot and water in a small saucepan over medium-high heat. Bring to a low boil for 1 minute. In a small bowl, whisk together the arrowroot and water to make a thin, smooth paste. Remove the saucepan from the heat and stir in the arrowroot mixture immediately until thickened.


Recipe Notes

If serving entire batch at once, coat the meatballs in the sauce. If only serving a portion of the batch, coat only the portion you'll be eating during that serving with some of the sauce. This prevents the sauce from soaking into the meatballs when stored. Store the sauce separately in the refrigerator and reheat in a saucepan over low heat until pourable when ready to serve again.

Meatballs in Sticky Peach Sauce (Paleo, AIP)



January’s recipe contribution for my monthly post over at Autoimmune Paleo is going to take you right outta the winter blues! Meatballs made from ground beef and pork and mixed with savory herbs and naturally sweet no-sugar-added peach preserves then caramelized in a homemade sticky sauce sweetened only with a few dates!? Sign yourself up, sign your husband up, and sign your kids up for this one-of-a-kind AIP & Paleo recipe that is absolutely stellar over a root vegetable puree for the ultimate stick-to-your-ribs winter feast!





Anti-Inflammatory Meatballs (Paleo, AIP, Whole30, 21DSD)


AIP is inherently an anti-inflammatory diet, so the title of this recipe is like describing a banana to someone who has never eaten one as “banana-y”. These ‘balls are especially designed for people with inflammatory conditions like rheumatoid arthritis, Crohn’s, and colitis. Just so happens they taste fantastic.


I wanted to support my anti-inflammatory claims with some hard & fast research. This kind of stuff really gets me going, and I have a feeling most of you are pretty into the magic of food too.


Ginger Benefits

  • Ginger has been shown to relieve joint pain associated with rheumatoid arthritis (RA) by inhibiting prostaglandin activity and leukotriene biosynthesis, which are major players in the inflammatory process
  • Researches fed 33 mg of ginger oil to arthritic rats for 26 days, significantly suppressing paw and joint swelling
  • 75% of RA patients in one study experienced marked pain relief and swelling reduction when ingesting ginger, and 100% of people in the study with muscular discomfort reported the same results (Al-Nahain, Jahan & Rahmatullah, 2014)


Cilantro Benefits

  • Rats with carageenan*-induced paw edema had significant reductions in inflammation when fed dried coriander (cilantro) seeds via a reduction in macrophagic (inflammatory) activity
  • These rats also showed a significant reduction in granulomas and tumors (Nair, Singh & Gupta, 2013)
  • *Yeah that stuff in your ice cream.


Garlic Benefits

  • A study exploring the effects of garlic on insulin resistance, inflammation and oxidative stress of diabetic rats on a high fructose diet found that garlic reduced blood glucose levels and indications of oxidative stress caused by diabetes
  • Garlic has been shown in other studies to lower blood lipid levels and have anti-coagulant and anti-cancer effects
  • Garlic extract used in the study above was made by boiling 100g whole garlic in water for 20 minutes (Sivaraman, Senthilkumar & Bobby, 2013)




These anti-inflammatory beef meatballs feature the powers of cilantro, garlic and ginger!



253 reviews

Anti-Inflammatory Meatballs

Prep Time 00:15 Cook Time 00:25 Serves 4



  • 2 lbs ground beef
  • Zest of 1 lime
  • 1/4 cup chopped cilantro, tightly packed
  • 5 garlic cloves, pressed
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt


  1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
  2. Mix all ingredients together in a large bowl. Form into 12 equal size meatballs, about 1 ½ inches in diameter. Bake for 23-25 minutes until the center is light pink. Sprinkle with extra sea salt before serving.
  3. Store in a sealed glass container in the fridge or freezer. Serve with a green salad with sliced avocado, parsley, and cilantro.


Recipe Notes

 You may also use ground pork here or 1 to 2 teaspoons fresh grated ginger in place of the ground ginger. 


Cranberry Relish Meatballs [AIP Friendly]

These lil’ pups were one of the dishes I took on my trip to Omaha this weekend. We had a second reception so that more family & friends could be included since we had such an intimate wedding. It was a blast to bring my family from Florida to the Midwest for the first time. A cold front of 40 degrees didn’t get in the way of us having an amazing time. We took them to downtown Omaha for lunch, I got to play on a playground (my, like, 3rd favorite thing to do in the world), we had a huge family BBQ, did a nice trail run wth my sisters, and then the reception was at a beautiful home (er, lodge mansion) on a secluded lake. It couldn’t have been better.
I don’t like to “bother” people with all my food allergies/intolerances, so I never ask for special accomodations. I usually just prep my ass off the week prior and bring everything I need for the weekend (providing I am gone no longer than 2-3 days). I put everything in a freezable lunchbag that I got from Bed, Bath & Beyond which keeps my meat frozen until I get to the hotel fridge. The hotel we stayed at had a full kitchen with an oven and microwave which was awesome, but that is usually not the case.


For Friday-Sunday morning i brought

– 3 grassfed burgers, pre-grilled

– 3 servings of these Cranberry Chicken Meatballs

– Roasted sweet potato coins (those are like candy to me and lasted 1 whole afternoon)

– Baby carrots

– Cooked radishes

– Two types of dressing

– AIP BBQ Sauce

When I arrived, I picked up a few fresh items from Omaha’s Whole Foods including

– Mineral water

– Kombucha

– Organic lettuce for salads

– Grassfed ribeye to grill


This was probably the best I have planned for the trip and the first one that I wasn’t starving and feeling deprived the entire time. I have learned it is BEYOND important to pack delicious food on vacation or you have to suffer on the sidelines, watching everyone enjoy Bacon-wrapped Fill in the Blank, Cheesecake, and BBQ sandwiches. I knew we would be serving BBQ at the reception, which is why I brought my own AIP BBQ sauce, since it is by far my favorite food, and it would be emotionally difficult to have to avoid it.


I will be going to San Diego this Thursday through Sunday, and I will be packing enough food for probably 1/2 of meals. I’m confident I’ll be able to find restaurants to accommodate me there since it’s more health-centric than Omaha or Chicago. I’ll definitely do a round-up next week on that trip!



Cranberry Relish Meatballs

Makes 16 meatballs | Ready in 30 minutes

12 oz cranberries (I used frozen)

1 T coconut vinegar

½ tsp cinnamon

1 T organic blackstrap molasses (adds depth of flavor & sweetness; I do not suggest omitting)

2 lbs chicken thighs

2 T chopped fresh rosemary

½ tsp sea salt

1 T coconut oil

  1. Place all cranberry sauce ingredients except molasses in a small saucepan over medium heat. Bring to a simmer, cover, and let cook about 10 minutes until the cranberries are softened. You may need to stir once or twice to prevent burning. Remove from heat and stir in molasses, mashing the cranberries with a spoon as you do this.
  2. Place chicken , rosemary, and sea salt in a food processor or blender and puree until smooth. In a large saucepan, heat 1 T coconut oil over medium-high heat. Make 16 2-oz meatballs with the mixture. Fry on each side for 6-8 minutes until cooked through. You will likely need to cook them in 2 batches to avoid over-crowding the pan which prevents proper browning.
  3. Serve topped with a dollop of cranberry sauce. Side dish idea: mashed root vegetables or braised greens.