Paleo Meatball Sub with Dry Garlic Rib Sauce

February 20, 2014 by Leanne Vogel May 17, 2017

Oven-baked paleo meatball recipe with homemade dry garlic rib sauce added before baking.

Ingredients

Meatballs

• 0.6kg extra-lean ground beef
• 1 batch (125mL) of homemade dry garlic rib sauce, recipe below
• ¼ cup almond flour
• 1 small egg
• 1 tablespoon fresh parsley

Sweet Potato Sub

• 6 sweet potatoes, roasted whole in a 400F oven for 40-50 minutes depending on size

• 1 batch of my sugar-free BBQ sauce, optional

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
2. Add meatball ingredients to a large bowl. Mash with your hands to combine.
3. Pinch off a section of meat, about 1½ tablespoons, and roll between palms to form a ball. Place on the prepared baking sheet and repeat with remaining meat.
4. This recipe will make 24 meatballs, 4 balls per serving.
5. Bake meatballs in preheated oven for 20-22 minutes, or until internal temperature reaches 165F. Remove from the oven and let cool slightly.
6. Then, cut sweet potatoes in half, lengthwise, and sandwich 4 meatballs between each “sub”. Drizzle with BBQ sauce and serve.
7. Add to bowl with meat and extra things. Mix.

Notes

Almond Flour: I tested this recipe without any flour or binder at all and it didn’t work. Something needs to be used to hold everything together. If you are NOT grain-free, you could use gluten-free breadcrumbs, quinoa flakes or perhaps oat bran. I have not tested these options. If you ARE grain-free, you could try finely-ground sunflower seeds or pumpkin seeds.

Egg: I tested this recipe without eggs and it didn’t hold together as well as I would have liked. It still “worked” but was a bit sloppy.

Nutrition Information Per Serving