Delicious, Pan Fried Italian Style Meatballs Paleo Whole30 friendly, plus low FODMAP. If you are sensitive to onions and garlic, rest assured that you can still eat tasty and healthy meatballs! These are great for picky eaters too!
Still in Seattle, so this was clearly cooked ahead of time, but I figured I’d share my favorite meatball recipe today. I’ve only been making it weekly for several months now, and I know you’ve seen them on more than one of my WIAW posts!
I’m not going to lie – the big secret to making these meatballs taste good is frying them in lots of delicious high quality fat, like Ancient Organics Ghee which has been a favorite for some time.
I remember years ago my mom telling me the secret to making your cooking taste really good even if you’re not sure what you’re doing, is to add more butter than you think could possibly be legal. I’m not sure she said it using those words exactly, but I took the message pretty seriously. Taking it a step further and using ghee, which I think tastes even more awesome than butter somehow, brings out the best in any dish!
These meatballs, in my opinion, are good enough to eat without sauce, over spaghetti squash, sweet potatoes, butternut, and with a side of greens, BUT they are also awesome with Rao’s Sensitive Formula Marinara Sauce , the only jarred sauce I’ve found without onions, garlic, or added sugar. Definitely worth a try if you’re looking for a low FODMAP friendly ready-to-go sauce!
Easy Pan Fried Meatballs Paleo Whole30 and Low FODMAP
- ½ lb ground beef
- ½ lb ground lamb
- ½ lb ground pork
- 1 large egg
- 2 tsp poultry seasoning (blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg)
- 1 tsp dried oregano (or 2 tbsp chopped fresh)
- 1 tsp dried basil (you can also use 2 tbsp chopped fresh if you have!)
- 2 tsp freeze dried chives, or 1 tbsp fresh chopped chives
- ½ tsp sea salt
- ghee or other preferred cooking fat, for frying
- In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
- Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
- Once the fat is heated (if it's smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
- Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through. (If planning to add sauce, you can cook the meatballs covered with the sauce until fully cooked)
- Serve right away and enjoy!
Do you prefer to bake or fry meatballs?
Have you ever tried a marinara sauce without onions and garlic?