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



4 reviews

Savory Meatballs with Whipped Cauliflower Puree

Prep Time 10 min



  • 2 pounds ground beef (85-90%)
  • 1/3 cup blanched almond flour
  • 2 eggs, whisked
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 2 teaspoons fine sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • 1 3/4 teaspoon fish sauce
  • 1/2 teaspoon cracked black pepper
  • olive oil, for brushing
  • optional: shredded parmesan or asiago and fresh basil


  • 20-ounces frozen cauliflower
  • 2 tablespoons unsalted ghee
  • 2 tablespoons coconut cream
  • 1 small clove garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked pepper



  1. Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment.⁣
  2. In a large bowl, combine all meatball ingredients except cheese and basil.⁣
  3. Form 16 even-size 2-ounce balls and place on baking sheet. Brush with olive oil.⁣
  4. Bake for 14-17 minutes depending on desired doneness (medium to well)


  1. Steam the cauliflower until very tender, about 10 minutes. Drain any liquid.⁣
  2. Blend cauliflower with remaining ingredients in a high speed blender until smooth and whipped.⁣






One comment on “Whole30 Savory Meatballs with Cauliflower Puree (Paleo, Gluten-Free)

  • Husband just kept saying “you’re a chef” when I made this meal! Delicious and even better the next day for lunch. My 9 month old loves the meatballs as well! I also served with sautéed mushrooms.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>