This post may contain affiliate links. Please read our disclosure policy.
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.
Made these as part of whole30 and they are by far one of the favorite things I’ve made! I ate it with spiralized butter nut squash noodles and Muir Glenn tomato sauce and it was AMAZING. 100% will become part of my regular rotation when W30 is done.
Hi, I cant wait to try! Do you have suggestions for egg substitute? My son cant have any dairy or eggs. Thanks!
a “flax egg” should work here!
I do not have basil on hand, but do have Italian parsley. Do you think that would work in its place? Looking forward to trying these!
You can use parsley– it’ll change the flavor quite a bit, though.
These were amazing!
These meatballs were a big hit! I used a mixture of lean ground Turkey and Italian pork sausage. Unfortunately didn’t have any bacon on hand, but we’re still delicious! Love the flavor from the basil cashew mixture. Don’t leave out the lemon zest- provides such a yummy brightness!
This is one of those recipes that shocks you that it’s whole30 since it’s so delicious! I put them over butternut squash noodles, would highly recommend!
Excited to make these! Can you cook faster than 45 min at a higher temp?
Thanks for making Whole30 so delicious. I couldn’t find unroasted and unsalted cashews. Will roasted and salted work well? Or should I omit altogether?
that should be fine!! i would just cut back a tad on the salt added.
Hi Alex! Can’t wait to make these! Any idea about how much pesto this makes? (Looking to make that part in advance for easily adding when it’s time to construct!) Thank you!
YUM! Doubled this recipe and I’m so excited to have these in our freezer and ready to eat again soon. Awesome taste and good texture.