Grain-Free Meatballs (no bread or almond flour)

Grain-Free Meatballs (no bread or almond flour)

Tara Carpenter, NC.

Nutritional guidance for healing digestive-related health issues, especially yeast overgrowth, with The Body Ecology Diet (B.E.D.).

Originally published November 2, 2020.

These hand packed meatballs are satisfying with enough flavor to bring in the kids and line them up for eating. I serve them with small bowls of basil pesto, homemade mayonnaise, and Dijon mustard. Of course, there is also a tall jar of unsalted cultured vegetables on the table 🙂

Whether you are gluten-free, Paleo, keto friendly, or follow Body Ecology Diet (B.E.D.) which calls for proper food combining (a.k.a. no meat with breadcrumbs or almond flour as most meatballs call for) to ease digestion then this recipe is for you ….

Lovely served atop a plate of zucchini noodles with a spoonful of garlicky herb pesto for an easy to-go-to easy supper.

Grain-Free Meatballs

Serves: 4

Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes.


  • 3 Tbsp. oil, divided
  • 1 cup onion, diced
  • 2 tsp. garlic, minced
  • 2 lbs. grass-fed ground beef, 85% lean
  • 1/4 cup parsley, minced
  • 1 egg, beaten
  • 2 Tbsp. Italian seasoning
  • 1 tsp. fennel seeds
  • 1 tsp. sea salt
  • 1/2 tsp. nutmeg
  • few twists of black pepper

Zucchini Noodles:

  • 4 large Zucchini Squashes, spiralized using the 3mm blade*
  • Sea salt
  • 1/2 cup Pesto 
  • Fresh Basil, for garnish, chopped or minced


Preheat oven to 350 degrees F.

Heat 1 Tbsp. of the oil in a medium pan on stovetop; cook the onion and garlic until golden brown, about 5 minutes.

Add cooked onion and garlic into a bowl with the remaining ingredients (do not over mix or will be tough), and scoop heaping Tbsp. sized balls.

Heat 1 more tbsp of oil in a frying pan on high heat until shimmers; place some of meatballs in and cook on top and bottom, until golden brown (about 1-3 minutes per side).

Transfer cooked meatballs to a baking sheet and repeat with remaining meatballs until all seared on the outside; bake 15-20 minutes until a thermometer reads 160 degrees F.

Place zucchini noodles into colander set over a large bowl. Sprinkle lightly with sea salt, toss to coat, let sit 30 minutes, tossing occasionally, until you see water released. Massage and gently squeeze with hands to assist.

Spread zucchini noodles onto large paper towel and pat out as much excess moisture as you can. Place in a bowl and toss to coat with pesto.

Divide zucchini noodles between 4 bowls and place a few meatballs on top and garnish with fresh basil.

Tips & Tricks

  1. You can make these ahead of time and store raw in fridge for up to 2 days OR cooked for up to 3 days.
  2. Substitute 1 pound of ground pork for a pound of the beef.
  3. *To get long, luxurious strands of pasta I use OXO Spiralizer as is sturdy, easy to use, has 3 blade attachments, and is fairly compact.

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May all bellies be happy!

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