Paleo Grilled Meatballs with Basil Sauce

Paleo Grilled Meatballs with Basil Sauce

These super yummy and healthy meatballs are one of the best grilled recipes that I have come up with yet! I love these! I ended up choosing to serve these for one of my Josephine meals last week and they were a big hit! 

I am so excited to share the recipe for the meatballs and the basil sauce that I made to accompany them. 

This is a super fun recipe that you can use as a main dish alongside some veggies as pictured here, or also as a fun appetizer that you can put on little toothpicks for a barbecue party. Any way that you eat these, it will be a guaranteed party in your mouth! :) 

These are very simple to put together and can easily be made for a crowd. Instead of grilling them you can also broil them in the oven and they turn out so yummy as well! I hope that you enjoy this summer recipe. 

If you are hungry and too tired to cook, make sure to check out my local- Beaverton/Hillsboro, Oregon Josesphine meals on:

Paleo Grilled Meatballs: 

Makes 12-16 meatballs

1 pound organic ground beef

1 cup chopped fresh spinach

1/2 onion, finely chopped

2 garlic cloves, minced

1 organic egg

1 teaspoon fresh thyme

1 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1. Mix all of the above ingredients well in a medium bowl. Form meatballs. 

2. Heat up your gas grill to medium-high. Brush the grill with melted coconut oil. 

3. Cook meatballs on one side, then flip over. It takes 2-3 minutes per side to cook depending on the heat of your grill. 

4. Take the meatballs off of the grill to serve. Serve with fresh basil sauce. 


Basil Sauce: 

2 garlic cloves, minced

1/4 cup fresh basil leaves, packed

1/4 cup red wine vinegar

2 teaspoons organic sugar or honey

1/2 cup olive oil

1/2 teaspoon freshly ground black pepper

1. The bowl of a food processor or a blender, pulse the garlic 4-5 times. 

2. Add in the fresh basil, pulse to combine well. 

3. Add in the red wine vinegar and sugar or honey. 

4. Add in the olive oil bit by bit and process or blend until well combined. 

Re-whisk the sauce before serving over the meatballs if it has separated.