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Paleo Honey Garlic Meatballs

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.

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)

Instructions

Step 1: Prepare the Meatballs

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. 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.
  3. Form the mixture into 1.5-inch meatballs using your hands or a cookie scoop. Place them evenly on the prepared baking sheet.
  4. Bake for about 11 minutes on the middle rack until cooked through but still juicy.

Step 2: Make the Honey Garlic Sauce

  1. 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.
  2. Stir in honey, coconut aminos, balsamic vinegar, and a pinch of salt. Bring the mixture to a gentle boil while stirring occasionally.
  3. 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

  1. 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.
  2. 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.

Find it online: https://paleo.recipes/honey-garlic-meatballs/