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Honey Garlic Meatballs Glazed (Paleo Recipe)

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This Honey Garlic Meatballs recipe is Paleo approved, the taste is out of this world good, and the leftovers are even better. This is a make-a-big-batch meal planning option that won’t get old.

Honey Garlic Meatballs

What is Paleo?

Paleo is a whole foods approach to what you eat (you remove foods that lead to inflammation and chronic disease). However, we’re living in today’s world with modern options.

The Paleo diet is a lifestyle change that has been proven to help with a number of different ailments. The Paleo diet has become popular because it eliminates processed foods, grains, gluten, legumes and dairy.

Check out this Paleo Foods List we’ve created.

Paleo Glazed Honey Garlic Meatballs Recipe

Ingredients for Honey Garlic Meatballs

There are two parts to this recipe, the meatballs and the sauce. All of these ingredients are PALEO APPROVED. Let’s look at each of these individually.

Ingredients for the Meatballs

  • 2 lb Ground Beef
  • 2 Eggs
  • 1/3 cup Pork Rind Crumbs (see notes)
  • 3 cloves Garlic, minced
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper

Ingredients for the Sauce

  • 2 Tbsp Avocado Oil
  • 10 cloves Garlic, minced
  • 1 tsp Toasted Sesame Oil
  • 1/2 cup Honey
  • 1/3 cup Coconut Aminos
  • 1 (6 oz) can Tomato Paste

How to Make Paleo Approved Honey Garlic Meatballs

Instructions on how to make these honey garlic meatballs is also found in the recipe card below.

Initial Prep

Preheat oven to 425°F. Line a large rimmed baking sheet with foil. If you have a wire rack, place that in the pan (this will keep the meatballs directly off the pans so the grease drips down, but it is not required). Set aside.

Creating the Meatballs

Combine all the Paleo meatball ingredients in a bowl and mix together well until fully combined. Using a large cookie scoop (about 3 Tbsp capacity), scoop out the meatballs, rolling each one into a smooth ball.

Place meatballs on the prepared baking sheet, evenly spaced. Bake in the preheated oven for 15 minutes, or until cooked all the way through.

Preparing the Meatball Sauce (Glaze)

While meatballs are cooking, prepare the sauce. Heat avocado oil over medium heat in large skillet. Add garlic and saute until fragrant, about a minute.

Add sesame oil, honey, coconut aminos, and tomato paste to the skillet. Stir until almost entirely mixed in (the tomato sauce will probably not mix in completely and that’s ok). Cook, stirring frequently, for 3-4 minutes.

Add Together

Add the meatballs to the skillet and continue cooking an additional 3-4 minutes, stirring to coat the meatballs.

Eat

Serve right away. Leftovers can be stored in a tightly sealed glass container for a week.

Leftover Honey Garlic Meatballs (the best!)

We LOVE these leftover honey garlic meatballs sooo much.

To reheat, place in a skillet over medium heat. Cut meatballs into quarters (so they can reheat evenly and not dry out). Cook, stirring occasionally, until heated through and the meatballs have slightly crispy edges. This is best done in a cast iron skillet.

Paleo Garlic Honey Glazed Meatballs

Paleo Garlic Honey Glazed Meatballs

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

MEATBALLS

  • 2 lb Ground Beef
  • 2 Eggs
  • 1/3 cup Pork Rind Crumbs (see notes)
  • 3 cloves Garlic, minced
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper

SAUCE

  • 2 Tbsp Avocado Oil
  • 10 cloves Garlic, minced
  • 1 tsp Toasted Sesame Oil
  • 1/2 cup Honey
  • 1/3 cup Coconut Aminos
  • 1 (6 oz) can Tomato Paste

Instructions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil. If you have a wire rack, place that in the pan (this will keep the meatballs directly off the pans so the grease drips down, but it is not required). Set aside.
  2. Combine all meatball ingredients in a bowl and mix together well until fully combined. Using a large cookie scoop (about 3 Tbsp capacity), scoop out the meatballs, rolling each one into a smooth ball.
  3. Place meatballs on the prepared baking sheet, evenly spaced. Bake in the preheated oven for 15 minutes, or until cooked all the way through.
  4. While meatballs are cooking, prepare the sauce. Heat avocado oil over medium heat in large skillet. Add garlic and saute until fragrant, about a minute.
  5. Add sesame oil, honey, coconut aminos, and tomato paste to the skillet. Stir until almost entirely mixed in (the tomato sauce will probably not mix in completely and that's ok). Cook, stirring frequently, for 3-4 minutes.
  6. Add the meatballs to the skillet and continue cooking an additional 3-4 minutes, stirring to coat the meatballs.
  7. Serve right away. Leftovers can be stored in a tightly sealed glass container for a week.
  8. To reheat, place in a skillet over medium heat. Cut meatballs into quarters (so they can reheat evenly and not dry out). Cook, stirring occasionally, until heated through and the meatballs have slightly crispy edges. This is best done in a cast iron skillet.

Notes

If you don't have (or can't find) pork rind crumbs, put some plain pork rinds in a plastic bag, seal it tight with little to no air inside, and smash them until they are crumbled up small.

Nutrition Information
Yield 8
Amount Per Serving Calories 451Total Fat 25gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 14gCholesterol 149mgSodium 761mgCarbohydrates 22gFiber 0gSugar 20gProtein 33g

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