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 
Easy Pan Fried Meatballs Paleo Whole30 and Low FODMAP
Pan Fried Meatballs - Low FODMAP, Paleo, Whole30
A paleo, Whole30 and Low FODMAP friendly meatball recipe that everyone will love!
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground lamb
- 1/2 lb ground pork
- 1 large egg
- 2 Tbsp Tapioca flour optional, for binding
- 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
- 1/2 tsp sea salt
- ghee or other preferred cooking fat for frying
- Low FODMAP Marinara Sauce
Instructions
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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.
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Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
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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.
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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) I love this low FODMAP sauce from Raos!
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Serve right away and enjoy!
Nutrition
Do you prefer to bake or fry meatballs?
Have you ever tried a marinara sauce without onions and garlic?
Lisa @ Running Out Of Wine says
June 26, 2015 at 5:29 amThese looks great! I usually bake meatballs but I think you have convinced me to try frying them next time.
Michele says
June 28, 2015 at 1:30 pmDefinitely fry, or at least sear and then slow cook in sauce, yum 🙂
The Cookie ChRUNicles says
June 26, 2015 at 5:43 amI haven’t tried that sauce but I am going to look for it because not everyone I cook for can handle tomato sauce well. In fact, sometimes, as much as I love it, I can’t either!
Michele says
June 28, 2015 at 1:31 pmIt’s a good jarred sauce if you want something quick and without garlic/onion 🙂
SuzLyfe says
June 26, 2015 at 6:53 amSuper fancy with your blend of meats! Love it 😀 I don’t know if I’ve ever had a non onion/garlic sauce. I thought it was a requirement of life. But I would be interested to try, that is for sure!
Michele says
June 28, 2015 at 1:32 pmI love that blend of meats, makes the best meatballs 🙂 And unless you really need to avoid garlic there is no need for you to go without, it DOES makes sauce and everything else so much tastier!
Megan @ Skinny Fitalicious says
June 26, 2015 at 8:38 amThese look amazing! Chives is an interesting addition to them. I need to try that one.
Michele says
June 28, 2015 at 1:33 pmAnything to replace the onion! But dried works well here.
Jamie says
June 26, 2015 at 9:00 amI’m loving all these low FODMAP recipes! Keep them coming!!! : ) I actually don’t buy marinara sauce, I just use tomato puree for my sauce. It’s way tastier, let issues on my digestive tract, and way healthier (no sugar!) Hope you’re having a great vacation!
Michele says
June 28, 2015 at 1:40 pmI’m going to make my own sauce, maybe even tonight 🙂 And I do find it strange that so many jarred sauces add sugar, although my favorites are all without. Hope you’re feeling better, I need to catch up on blogs this week!
Strength and Sunshine says
June 26, 2015 at 10:02 amI’ve been wanting (craving) some homemade chicken meatballs! I need to pick up some ground chicken next week! But I always bake them in the oven!
Michele says
June 28, 2015 at 1:33 pmI used to bake my turkey meatballs, with great sauce I don’t think it’s a huge difference.
Danielle says
June 26, 2015 at 10:42 amThese look delicious! I haven’t made meatballs in a while but used to enjoy baking them 🙂 happy Friday Michele!
Michele says
June 28, 2015 at 1:35 pmBaking is definitely easier and less messy! Meatballs are just good all around it doesn’t matter all that much 🙂
Kevin Daugherty says
June 26, 2015 at 11:09 amThanks Michele! Been missing meatballs and tomato sauce… this looks great and gives me some ideas to modify my own sauce. If you want to try your own sauce a good base is; 28 oz. of tomato puree, Two 6 oz.cans tomato paste, two 6 oz. cans water, 1-2 T of olive oil. Add spices of choice. I’ve also seared meatballs and then let them slow cook in the sauce until done.
Michele says
June 28, 2015 at 1:36 pmI’m going to try that, I’m usually lazy about making my own tomato sauce but that should do it!
cottercrunch says
June 28, 2015 at 7:44 ami have all but the beef for this. wondering if i can just use chicken sausage in the mix. You know i love this recipe!
Michele says
June 28, 2015 at 1:37 pmI think you can sub any ground meat and of course sausage is always a winner 🙂
athleticavocado says
June 28, 2015 at 12:26 pmLove that you used more than one meat in this recipe! These look delish!
Michele says
June 28, 2015 at 1:37 pmIt’s a great meat combo, thanks 🙂
Clay says
July 31, 2016 at 1:54 pmIf I don’t want to use the three different meats in a blend would it be ok to use a lean cut of ground beef mixed with a less lean ground beef?
Michele says
July 31, 2016 at 8:59 pmAbsolutely! You can use any ground meat you want and it seems to come out well every time. I’ve even used lean turkey and it’s still good 🙂
Susan Zarogiannis says
August 15, 2016 at 2:06 pmI dont have a cast iron pan 🙁 Will a regular one do?
Michele says
August 15, 2016 at 3:26 pmYes, just make sure it’s a heavy one!
Katherine of Texas says
September 9, 2016 at 9:56 amThese meatballs were amazing! I made them without chives as they give me migraines…instead used a little garlic-infused oil for sauté. It was delicious. I froze half of the recipe into raw balls for dinners this autumn. Thank you for such a great wheat- and dairy-free recipe. A sure repeat meal at our City-Ranch.
Michele says
September 10, 2016 at 10:05 amThat sounds amazing – loved your photo on IG! These are my favorite meatballs and the only changes I make really are to the meat combo I use. I need to try the garlic oil 🙂
Alyssa says
September 23, 2016 at 1:26 amThese are perfect for my current lifestyle! I don’t have an oven (Japanese people don’t really bake, and many homes or apartments are too small for a full-sized oven). I’m always looking for easy recipes that I can use living abroad. The only thing I couldn’t add was the lamb and I don’t think Japan had ghee available… But I still enjoyed this dish!
Michele says
September 23, 2016 at 12:28 pmEven without ghee or lamb this is just a good recipe when you don’t have a ton of time I think! Glad you liked it!
Suzanne says
October 25, 2016 at 7:11 pmHooray for this recipe! Thank you! I just transferred it from my “recipes to try” bookmark to my “recipe keepers”
I made it w 1 lb ground beef and half a cup cauliflower rice, but looking forward to using a mixture of meats. I also want to try it as a meatloaf. The spice blend is genius!!!
Michele says
October 26, 2016 at 12:57 pmOh wow so cool! I make a very similar meatloaf too, glad you like it!
Mary McKinney says
November 2, 2018 at 7:01 pmMichele these are amazing! I was leary of the poultry seasoning but they are fabulous! I used turkey and won’t do that again since they are so hard to form. But the flavor was great!
Sara says
January 22, 2019 at 9:24 pmSo simple, quick and delicious! Love that it’s fodmap friendly too 🙂
Sharon Clarke says
May 25, 2019 at 4:12 pmExcellent recipe!