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Growing up, my Italian mother used to make Meatballs al Forno (aka baked meatballs) that were insanely delicious. They had ricotta, which added a nice, creamy touch, and they were just insanely good. I wanted to give her meatballs a little makeover to fit into a Whole30 diet. Enter: my Whole30 Baked Meatballs!
I am seriously obsessed with how these turned out and they couldn’t be easier to make. I tried to find a way to give the meatballs the same texture that my mom’s ricotta-based version had by creating a nut-based pesto. The cashews helped give the meatballs some body, while the basil added a vibrant, fresh flavor.
Other than making the cashew pesto in the food processor, the rest of this recipe comes together without a whole lot of effort. Make the meatballs, throw them in a baking dish, and bake them at a higher temperature until browned, then smother them in sauce, reduce the heat, and let them cook low and slow until they’re tender and delicious!
You can serve these however you like — over pasta, zucchini noodles, or spaghetti squash, or alongside a big Whole30 Caesar Salad.
Ingredients:
- Fresh Basil
- Garlic Cloves
- Raw Cashews
- No Sugar Added Bacon Strips
- Ground Beef
- Ground Pork
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Dried Oregano
- Large Eggs
- Arrowroot Flour
- Extra Virgin Olive Oil
- Jarred Marinara Sauce
- Fresh Parsley
step-by-step:
step one: preheat the oven
Preheat the oven to 425°F.
step two: make the cashew pesto
In a food processor or blender, add the basil and garlic. Turn on low speed and blend until finely chopped, 15 to 20 seconds. Add the cashews and lemon zest and blend until cashews are finely chopped and the mixture has a crumbly, dough-like consistency.
step three: make the meatball mixture
Transfer the cashew-basil mixture to a large mixing bowl. Add the bacon, ground beef, ground pork, salt, pepper, red pepper flakes, dried oregano, eggs, and arrowroot flour. Using clean hands, mix the meat until well combined.
step four: prep the baking dish
Coat the bottom of a 9×13-inch baking dish with olive oil.
step five: form the meatballs
Use an ice cream scoop to gather and form a 2-inch round meatball. Place the meatball in baking dish and repeat with the remaining meat.
step six: bake the meatballs
Transfer the dish to the oven and cook, uncovered, until the meatballs are browned, about 20 minutes.
step seven: add the sauce
Remove from oven and reduce the oven temperature to 325°F. Pour the marinara evenly over meatballs. Return the meatballs to the oven and continue to bake, uncovered, until the meatballs are tender and the sauce is hot and bubbly, about 45 minutes.
step eight: garnish and serve
Remove from the oven and let cool for 5 to 10 minutes before serving. Garnish with freshly chopped parsley and basil. Serve as desired and enjoy!
recipe faqs:
Yes! Follow the recipe through step 6. After you’ve browned the meatballs and poured the marinara over the meatballs, let the mixture cool completely before freezing.
When ready to bake, thaw the meatball mixture in the fridge overnight, bake in a 325°F oven, uncovered, until the meatballs are tender, and the sauce is hot and bubbly, about 45 minutes.
I hope you love these Whole30 Baked Meatballs as much as my family and I do! Leave a comment below once you’ve tried them.
looking for more meatball recipes? try these!
Meatballs with Basil and Burst Tomatoes
Easy Skillet Swedish Meatballs
Crockpot Cranberry-Orange Meatballs
Whole30 Baked Meatballs
Ingredients
- 1 cup packed fresh basil, plus more for serving
- 3 garlic cloves
- 1/2 cup raw cashews
- zest of 1/2 lemon
- 2 strips no sugar added bacon, finely diced
- 1 pound 85/15 ground beef
- 1 pound ground pork
- 1½ teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon dried oregano
- 2 large eggs, beaten
- 2 tablespoons arrowroot flour
- 1 tablespoon extra virgin olive oil
- 1 (32-ounce) jar marinara sauce, such as Rao's
- 2 tablespoons freshly chopped flat-leaf parsley, for serving
Instructions
- Preheat the oven to 425°F.
- In a food processor or blender, add the basil and garlic. Turn on low speed and blend until finely chopped, 15 to 20 seconds. Add the cashews and lemon zest and blend until cashews are finely chopped and the mixture has a crumbly, dough-like consistency.
- Transfer the cashew-basil mixture to a large mixing bowl. Add the bacon, ground beef, ground pork, salt, pepper, red pepper flakes, dried oregano, eggs, and arrowroot flour. Using clean hands, mix the meat until well combined.
- Coat the bottom of a 9×13-inch baking dish with olive oil.
- Use an ice cream scoop to gather and form a 2-inch round meatball. Place the meatball in baking dish and repeat with the remaining meat.
- Transfer the dish to the oven and cook, uncovered, until the meatballs are browned, about 20 minutes.
- Remove from oven and reduce the oven temperature to 325°F. Pour the marinara evenly over meatballs. Return the meatballs to the oven and continue to bake, uncovered, until the meatballs are tender and the sauce is hot and bubbly, about 45 minutes.
- Remove from the oven and let cool for 5 to 10 minutes before serving. Garnish with freshly chopped parsley and basil. Serve as desired and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do these freeze well?
yes, for sure! I prefer to roll the meatballs and freeze prior to cooking. but both ways work.
I just made these meatballs (Whole30, day 3) and this recipe is simply amazing! I was a bit skeptical about the cashews and lemon zest but I made the recipe exactly as written and wouldn’t change a thing! This will go into the rotation for sure, whole30 and beyond. Thank you, thank you for sharing!
Thank you, Jane!
What are the instructions to cook from frozen? Still the same?
It would take an extra 10+ minutes before they get browned.
I can’t wait to make these! Do you think after they bake fully I could put them in the crockpot on warm for serving? I only have one oven and have lots of other things that need to go in for a holiday party!
yes absolutely! Would be great this way!
These are the best meatballs I’ve ever eaten! I used Jimmy Dean sausage (natural style) vs ground pork and omitted the bacon because it’s what we had. SO good! Thank you for this delicious recipe! I will try making them again W30 style (with the ground pork and s/f bacon) in January.
Excellent meal! Omitted the bacon and they were still great!
I know you address the cashew allergy above. My husband is allergic to all nuts. Would this recipe work without the nuts? These look so delish and would love to try them!!
yes, it will work without the nuts for sure! It does add a creaminess to the bite; but they’ll still be delightful without. If you are ok with dairy– I suggest adding 1/2 cup ricotta
If we want to use a pesto we’ve already made, would you also suggest a 1/2 cup?
yes 1/2 cup should be good
Substitution for ground pork and beef? Will ground turkey or chicken work? And turkey bacon to substitute regular bacon?
If you opt to use turkey or chicken– I’d definitely go for dark meat (ground chicken or turkey thigh) to ensure the meatballs don’t dry out.
SO. GOOD. My husband says they’re the best meatballs I’ve made!!! Thanks Alex!
Can’t wait to try these!! Have you tried freezing them?
yes!! I freeze them raw and just thaw + bake them when ready to cook!
The best meatballs I’ve ever had, hands down! Thank you!
yippee!!
Should the bacon be cooked before it is added?
No, it will cook while in the meatballs
Is there a substitution you recommend for the cashews. My daughter is allergic
The best sub would be pine nuts, if she is allowed to have those. I would just chop them up really finely.
Would almonds be ok to substitute for cashews or should I just omit? My husband doesn’t eat cashews or pine nuts.
I wouldn’t use almond here– they won’t give it the creamy texture. You can omit! they’ll still be good.
These sound amazing and based on the hundreds of comments, they are just as good as they sound! Unfortunately, I have a cashew, pistachio, and pine nut allergy. I can have any other nut (walnuts, macadamia, hazelnuts …). Sorry to keep asking, but would you recommend any other nuts?
Hi Kyle!!
If you’re allergic to all nuts– I would recommend swapping in some ricotta in place– to keep it Dairy free, Kite Hill has a dairy-free ricotta if you need!
Is there a substitution for the arrowroot? Would almond flour work?
Almond flour will be okay to use here. I prefer tapioca or arrowroot as it’s not as grainy.
O.M.G.!!! I made these tonight, and I think I’m going to be dreaming about them! They were the BEST! I’ve made several meatball recipes at home… and this is definitely my GO TO recipe. Thanks for an awesome meatball recipe! It’ll be in my bi-weekly rotation! 🙂
If I don’t have either should I use regular flour or corn starch? Same amount? Thank you!