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Erika Schlick's Paleo Italian-style meatballs

Health food blogger and author, Erika Schlick, shares her recipe for Paleo Italian-style meatballs

HOUSTON — For more information on Erika Schlick, visit her blog, thetrailtohealth.com

Italian Meatballs with Tomato Cream Sauce

Courtesty of: Erika Schlick

Servings: 4

Prep Time: 5 minutes

Cook Time:  20-25 minutes

Total Time: 30 minutes



1 pound Ground Beef (Order grass-fed meat from Butcher Box  or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)

1 egg, beaten 

½ cup fresh oregano 

¼ cup fresh basil 

1 tablespoon garlic powder 

1 tablespoon onion powder 

2 tablespoons tomato paste 

1 teaspoon salt 


1 (18-ounce) jar crushed tomatoes 

1 cup coconut milk 

1 tablespoon fresh oregano 

1 teaspoon fresh basil 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon salt 

Fresh chopped parsley for garnish 


1. preheat oven to 350 F (177 C).

2. In a large mixing bowl, combine the beef with the egg, garlic, onion basil, oregano, tomato paste, and salt until combined. 

3. Form into 1-inch balls with a meatball maker or by hand and place in a cast-iron skillet. Bake until cooked through, about 20-25 minutes.  

4. While the meatballs are cooking, place a saucepan over medium heat, and combine all ingredients except for the parsley and bring to a simmer for about 5-10 minutes.

5. Turn heat off and let it cool slightly. Blend sauce by using an immersion blender to thicken.

6. Place the cast-iron skillet over medium heat and pour the sauce over and simmer for 3-5 minutes.

7. Serve over zoodles or grain-free pasta like Cappello's and top with fresh chopped parsley.