Whole30 Sweet and Savory Glazed Meatballs Recipe

An easy and tasty Whole30 meal that’s ideal for meal prep or a quick weeknight dinner.

Ingredients

For the glaze:

• 2 cups Whole30-compatible ketchup
• 4 Tbsp balsamic vinegar
• 2 Tbsp hot sauce

For the meatballs:

• 1 pound ground beef (90% lean)
• 1 pound ground pork
• 1 cup finely chopped yellow onion
• 1/2 cup almond flour
• 3/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 Tbsp chopped fresh basil
• 2 large eggs, beaten
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp olive oil for frying

Instructions

1. Preheat the oven to 350°F.
2. Make the glaze: In a medium bowl, whisk together the ketchup, balsamic vinegar, and hot sauce until smooth. Set aside.
3. Make the meatballs: In a large bowl, combine the beef, pork, chopped onion, almond flour, parsley, chives, basil, eggs, salt, and pepper. Mix gently with your hands until just combined. Shape the mixture into 2-ounce meatballs.
4. Heat the olive oil in a large 12″ oven-safe sauté pan over high heat. Add the meatballs (work in batches if necessary), reduce the heat to medium, and sear for about 3 minutes on the first side. Lower the heat to medium-low, flip the meatballs, and sear 3 more minutes. You’re aiming for a good sear; they don’t need to be fully cooked through at this stage.
5. Brush the meatballs generously with about half the glaze. Transfer the sauté pan to the oven and bake until cooked through, about 15 minutes. Remove from the oven and serve with the remaining glaze for extra flavor.

Teri’s tip: If your sauté pan isn’t large enough, you can layer the meatballs before baking, but be sure to brush every meatball with glaze and include the pan juices when baking so they stay moist and flavorful.

Turn leftover Whole30 glazed meatballs into a bright chopped salad for a quick, satisfying meal.

Ingredients

• Leftover glazed meatballs, warmed
• Romaine lettuce, chopped
• Kosher salt
• 1 can hearts of palm, sliced
• 1 jar pepperoncini (whole or sliced)
• 8 green onions, chopped
• 2 avocados, cut into chunks
• 1 spicy red pepper, sliced into rings
• 1 batch marinated red onions or a compliant dressing

Instructions

1. Warm the leftover meatballs if desired.
2. Place chopped romaine in a large bowl and sprinkle with kosher salt; let it sit briefly to soften.
3. Add the hearts of palm, pepperoncini, green onions, avocados, red pepper, and marinated red onions (or drizzle with a compliant dressing). Toss gently to combine and coat evenly.
4. Serve the salad on a plate and top with three or more warm meatballs per serving for a hearty meal.