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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.
If I make two batches at once, should I adjust my cooking time?
It should still stay the same for this one
I made these last night and they were delicious! The texture of the meatballs were perfect. My husband told me they were better than my normal recipe. 😆 I used my favorite jarred sauce – Rao’s Marinara. This recipe will definitely be my go to meatball recipe!
These are amazing!
I just got the book and made these. Wow! They are so delicious! I served over spaghetti squash and it was such a hit. Such a cozy, filling meal.
Hi! I would love to to make these, but is there a way I can make them without pork? What would you sub with? Thanks!
hi!! yes just add extra ground beef, will still be fab.
Yes, please – nutrition info (even macros for protein, carbs, fat..sugar and fiber a bonus)
This looks delicious but I don’t eat pork. Do you have a substitute ?
You can just add more ground beef in sub of the pork! will still be great.
Just made these on a cold day here in Texas and they are amazing. With the extra meatballs I did not cover them in sauce, just cooked them up and froze them plain. My teenager will devour these after school and dip them in marinara sauce.
Can’t wait to try this recipe! I would like to make it a few days ahead up through pouring the sauce over it, store it in the fridge, and bake it off a few days later. I only need to hold it for a few days so I’d rather not freeze it. Is it OK to hold the par-cooked meatballs in the fridge for a few days?
yes absolutely!! This works well.
When you do this, do you refrigerate them with or without the sauce?
I do it with the sauce
I don’t eat pork or beef. Has anyone tried ground turkey or chicken with similar results?
Pork has been impossible to find near me so I did one pound of beef and one pound of turkey. Because turkey is so much leaner, I did add a little bit of avocado oil to make sure they stayed moist but think it would be great with 2 pounds of just turkey
The meatballs are delicious!
I made it with all ground turkey and turkey bacon. I added 1 Tbsp EVOO for fat & they turned out AMAZING!
I come back to this recipe time and time again. It never lets me down.
can you please add freezing instructions? I saw on insta stories but I can’t find again. I have a broken hand and trying to get some stuff that my hubby can help with and freeze. thank you so much!
Just added in the Notes! 🙂
get well soon!
Can you please add nutrition info. Thanks!
Hi Alex! Can these go straight in the oven from the freezer if you forget to thaw? I did the first bake but not the second when I first prepared. Wondering if they will work just as well if I keep them on for longer.
Thanks!
yes they definitely can!! I would just be careful if your dish is glass- When using Pyrex or any glass bakeware or cookware, Sudden changes in temperature may cause the dishes to shatter or break.
Wow! These were amazing! Hubby said he never wants any other meatballs. I did all turkey & turkey bacon. I was a little worried they might be dry so I added a tablespoon of EVOO & they were perfect! Thank you!