Trifecta Meatballs (Whole30 compliant)



These meatballs are sooo much better than the turkey meatballs I made last week, which I over-cooked because I was following a recipe that said to use a meat thermometer to check the inside temperature, but it didn’t work and I cooked them too long. I suggest when you think they might be done, take one out and cut it in half to see if it is done on the inside.

I created this recipe because I wanted a meatball recipe that would be Whole 30 compliant and super tasty, and it is! It’s also super easy.

The other reason I made it was because I had a half pound of beef thawed, a pound of veal in my freezer that I didn’t have any idea what to do with – and then I bought some lamb at Healthy Living, which they sell in half pound packages, which is perfect cuz it’s pricey. I found the perfect trifecta of meats (but since I don’t usually stock veal, I’d use pork, turkey, chicken or venison in it’s place).


1 ½ pounds of any combo of ground meat – I used a half pound each of beef, lamb and veal

½ medium onion (red, white, shallots or scallions), finely minced

1 medium carrot, grated

1-2 cloves garlic, minced

1 T Italian seasoning (or do a mix or oregano, thyme, rosemary, celery seed, etc)

1 t Dijon mustard

1 T tomato paste

¾ t sea salt

¼ t pepper

1 egg

¼ cup broth (chicken, beef, whatever)

½ t gelatinIMG_7726


Mix it all together – I used a potato smasher.

Make in advance and store in the fridge. When you are ready to cook them, preheat oven to 400.

Use your hands to make balls about 2 inches big, or bigger if you like, and place them on a cookie sheet. No need for oiling the pan.

Bake for about 15 minutes for 2 inch balls – longer for bigger ones.

The gelatin-broth combo is key for this recipe – it makes them nice and juicy and I think they will be less likely to dry out. That said, try not to over-cook them.

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