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.
THESE ARE SO GOOD…. We make them once a week and they are absolutely my favorite dinner to cook. I would say it is an easy recipe to follow and consistently perfect outcome. Thank you for the epic recipe, Alex!
So glad to hear that, Hayden!
I’m allergic to cashews and walnuts. What can I use instead?
You can use ricotta cheese and just mix with the herb mixture here
Every time I try a recipe of yours, it’s hands-down my FAVORITE…but this one really is! I’ve made it so many times and it’s always a winner with my family (1 picky toddler, 1 picky husband, and an adventurous eater toddler who gets bored with the same foods). Thank you, thank you, thank you!
Thank you, Kimberly! So glad these live up to their EPIC name!
I’d like to cook the meatballs without the marinara sauce. Will they dry out if I cook at 425 for 25 minutes and 325 for 45 minutes? If you have any suggestions of how to cook the meatballs without the marinara, please let me know. Thank you,
hi- they are super tender in the middle, they definitely won’t dry out! I’d do 400 until they are browned and fully cooked through!
This recipe looks great and I’d love to try it, but don’t eat any pork products. Would it work to use 2lbs. ground beef, or would it be better to use 1lb ground turkey and 1lb ground beef?
Also, which would be a better substitute for arrowroot flour: tapioca starch or bread crumbs (we’re not gluten-free), or something else? Maybe ground flax seed? Trying to figure out its function in the recipe and what would work best as a substitute. Thanks!
Hi There- yes, do 2 lbs of ground beef and omit the pork.
– for arrowroot, sub tapioca! ENJOY!
Thank you! One more question: would it be good to soak the cashews in warm water before blending them in? I know that soaking cashews is usually a step when adding cashews for creaminess (to make cashew cheeses/cream). Or are you going for a drier texture?
I am wondering, which ingredient in the recipe replaces Parmesan orpecorino Romano cheese? Is it the arrowroot?
it’s the cashew crumble
Love these! I like to double or triple the recipe to freeze some for later! I usually mix the meatballs by hand, but my arthritis is working against me in the cold weather. Would mixing them with a stand mixer, maybe with the dough hook, work?
yes I think the stand mixer with a paddle attachment should work here.
Hey Alex! I have roasted cashews. Will they work and achieve the same result?
yes that will be just fine!
These were SO good! What could I substitute for cashews to make them for a kiddo with nut allergies? We also can’t do dairy. Breadcrumbs maybe? Thanks!!
Hi Molly!
These would still be great with breadcrumbs; however, the cashews are really to provide a soft/creamy texture. Since he can’t do ricotta cheese, would he be able to try a DF ricotta cheese like this one? I think that would be best but it does have almonds in it, so I am not sure if those are safe for him! If not, I’d do a little bit of breadcrumbs (about 1/4 cup) and it will still be fantastic!
Have heard rave reviews for this recipe! We have a severe nut allergy in our household. Any suggestions for a substitute for the cashews?
I would sub in some ricotta cheese!