Name: Paleo Honey Garlic Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Paleo/Gluten-Free
Ingredients: 1 lb lean ground beef (grass-fed preferred); 1 TBSP fresh basil, finely chopped; 1 tsp fresh thyme, finely chopped; 3 cloves garlic, crushed; 1/2 small yellow onion, finely diced; 1 stalk celery, finely diced; 1.5 tsp sea salt; 2 TBSP olive oil; 2 cloves garlic, minced; 1/4 cup honey; 1/4 cup coconut aminos (soy-free alternative); 1/4 cup balsamic vinegar; Pinch of sea salt; 1 TBSP tapioca starch + 2 TBSP water (slurry for thickening)

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Let’s talk about meatballs. They’re a comfort food classic—savory, rich, and completely irresistible when coated in a sticky honey garlic sauce. This recipe? It’s all that and Paleo-friendly. We’re ditching the gluten, soy, and refined sugar for a healthier spin, but trust me, the flavor stays 100% intact.

These Honey Garlic Meatballs are perfect for just about everything:

A quick weeknight dinner
Meal prep (hello, make-ahead magic!)
A crowd-pleasing appetizer at your next party

Plus, they’re full of wholesome, real ingredients inspired by the Paleo lifestyle. Healthy eating has never been this simple—or delicious.

Here’s the Scoop:

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: About 20–22 meatballs (feeds 4–6 as a main dish or more as appetizers)
Skill Level: Beginner-friendly. Seriously, anyone can nail this.

What You’ll Need:

Mixing bowl: For, well, mixing.
Baking sheet & parchment paper: Keeps things mess-free.
Skillet: To whip up that incredible sauce.
Optional: A cookie scoop for perfectly sized meatballs.

Pro Tip: Want to save time later? You can prep the meatballs and sauce ahead of time. Refrigerate or freeze the meatballs, and reheat the sauce when you’re ready to serve. Easy.

Ingredients

For the Meatballs:

1 lb lean ground beef (grass-fed is ideal for flavor and nutrition)
1 TBSP fresh basil, finely chopped
1 tsp fresh thyme, finely chopped
3 garlic cloves, crushed
1/2 small yellow onion, finely diced
1 stalk celery, finely diced
1.5 tsp sea salt

For the Honey Garlic Sauce:

2 TBSP olive oil (or swap for avocado oil)
2 garlic cloves, minced
1/4 cup honey
1/4 cup coconut aminos (think of it as soy sauce’s Paleo-approved cousin)
1/4 cup balsamic vinegar (or rice wine vinegar if you prefer)
Pinch of salt
1 TBSP tapioca starch + 2 TBSP water (makes a slurry to thicken the sauce)

Let’s Cook!

Step 1: Make the Meatballs

Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a big mixing bowl, combine the ground beef, basil, thyme, garlic, onion, celery, and salt. Use your hands to mix it all together—it’s the best way to get an even blend.
Roll the mixture into 1.5-inch meatballs (wet your hands first to avoid sticking!).
Place them on the baking sheet and bake for 11 minutes, or until they’re cooked through but still tender.

Step 2: Whip Up the Sauce

Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds—just until it smells amazing.
Stir in the honey, coconut aminos, balsamic vinegar, and a pinch of salt.
Bring the mixture to a boil, then lower the heat to a simmer.
In a small bowl, whisk the tapioca starch and water. Pour it into the sauce while stirring constantly. Watch as it thickens into the perfect, glossy coating.

Step 3: Combine & Serve

Add the baked meatballs to the skillet with the sauce. Gently toss them, making sure each one is fully coated.
Let the meatballs simmer in the sauce for 2–3 minutes to soak up all that goodness.
Serve hot, garnished with fresh basil if you’re feeling fancy.

Make It Your Own

Want to Customize It?

Egg-free: You don’t need binders here—the veggies do the job.
AIP-friendly: Use apple cider vinegar instead of balsamic.
Add heat: Toss in chili flakes or sriracha to spice things up.
Seasonal swaps: Trade celery for zucchini in summer or add grated carrots in winter.

How to Serve:

Over cauliflower rice or zucchini noodles for a Paleo-approved meal.
As appetizers with toothpicks for easy snacking.
With sides like steamed broccoli, roasted veggies, or mashed cauliflower.

Storing Leftovers

Refrigerator: Keep them in an airtight container for up to 4 days.
Freezer: Freeze baked (unsauced) meatballs on a tray, then transfer them to a freezer bag. They’ll last up to 3 months.
Reheating: Warm the meatballs on the stovetop over low heat, adding a splash of water if the sauce thickens too much.

These Paleo Honey Garlic Meatballs are proof that healthy eating doesn’t have to be boring. Whether you’re meal prepping, entertaining, or just craving comfort food, this recipe has you covered. Trust me—you’ll make it once, and it’ll become a household favorite.

So, ready to try it out?

Paleo Honey Garlic Meatballs

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These Paleo Honey Garlic Meatballs are tender, flavorful, and coated in a sticky, soy-free, gluten-free honey garlic sauce. Perfect for a quick weeknight dinner or as a crowd-pleasing appetizer, this recipe combines wholesome ingredients with bold flavors to create a dish that’s both healthy and satisfying.

Author: Karam
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 20–22 meatballs (4–6 servings) 1x
Category: Main Dish/Appetizer
Cuisine: Paleo/Gluten-Free

Ingredients

Scale

For the Meatballs:

1 lb lean ground beef (grass-fed preferred)
1 TBSP fresh basil, finely chopped
1 tsp fresh thyme, finely chopped
3 cloves garlic, crushed
1/2 small yellow onion, finely diced
1 stalk celery, finely diced
1.5 tsp sea salt

For the Honey Garlic Sauce:

2 TBSP olive oil
2 cloves garlic, minced
1/4 cup honey
1/4 cup coconut aminos (soy-free alternative)
1/4 cup balsamic vinegar
Pinch of sea salt
1 TBSP tapioca starch + 2 TBSP water (slurry for thickening)

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Instructions

Step 1: Prepare the Meatballs

Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground beef with basil, thyme, crushed garlic, onion, celery, and sea salt. Mix until just combined—don’t overwork the meat.
Form the mixture into 1.5-inch meatballs using your hands or a cookie scoop. Place them evenly on the prepared baking sheet.
Bake for about 11 minutes on the middle rack until cooked through but still juicy.

Step 2: Make the Honey Garlic Sauce

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until golden and fragrant (about 30 seconds). Be careful not to burn it.
Stir in honey, coconut aminos, balsamic vinegar, and a pinch of salt. Bring the mixture to a gentle boil while stirring occasionally.
Whisk together tapioca starch and water in a small bowl to create a slurry. Slowly add this to the skillet while whisking continuously until the sauce thickens (about 2–3 minutes). Reduce heat to low and simmer.

Step 3: Combine Meatballs and Sauce

Add baked meatballs to the skillet with the sauce. Turn up the heat to medium and gently toss until each meatball is fully coated in the sticky glaze. Let them simmer for another minute or two to absorb the flavors.
Garnish with additional chopped basil if desired and serve warm.

Notes

Serving Suggestions:

Serve over cauliflower rice or zucchini noodles for a Paleo-friendly main dish.
Pair with steamed broccoli or roasted vegetables for a balanced meal.
As an appetizer, serve with toothpicks for easy handling.

Tips & Tricks:

Wet your hands when forming meatballs to prevent sticking.
For extra flavor, toast the garlic lightly before adding other sauce ingredients.
Avoid overmixing the meat mixture—it can make the meatballs dense.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over low heat; add a splash of water if needed to loosen up the sauce.
Freeze unsauced meatballs on a tray before transferring them to a freezer-safe bag (up to 3 months). Thaw overnight before reheating with freshly made sauce.