Whole30 Glazed Meatballs

These Glazed Meatballs are perfect for a winter Whole30 party!  They are simply delicious.  I use a combination of beef and pork and add lots of fresh herbs to keep them juicy.  The savory glaze takes these over the top!  You may want to double the recipe, because these make great leftovers and a fantastic lunch to go.  

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Whole30 Glazed Meatballs

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: Makes about 21-22 meatballs


An easy and delicious Whole30 meal!


For the glaze: 

2 cups Tessemae’s ketchup 

4 Tbsp balsamic vinegar  

2 Tbsp hot sauce 

For the meatballs: 

1 pound ground beef, 90% lean 

1 pound ground pork 

1 cup finely chopped yellow onion 

½ cup King Arthur almond flour  

¾ cup chopped fresh parsley 

¼ cup chopped fresh chives 

2 tablespoons chopped fresh basil 

2 large eggs, beaten 

1½ teaspoons salt 

½ teaspoon freshly ground black pepper

2 Tbsp olive oil for frying 


PREHEAT oven to 350°F. 

Make the Glaze: 

Place all ingredients in a medium bowl and mix to combine well. Set aside. 


Make the meatballs: 

In a large bowl, use your hands to mix all the meatball ingredients (except the olive oil) using your hands. Form into 2 oz meatballs. 

In a large 12” oven-safe sauté pan over high heat, heat the olive oil. Place the meatballs in the pan and lower the heat to medium. Cook the meatballs 3 minutes on the first side. Reduce the heat to medium low, flip, and cook 3 more minutes. Remember, you are just searing the meatballs; they don’t have to be cooked all the way through. (If you don’t have a large enough pan, cook the meatballs in 2 batches. You may need to add a bit more oil for the second batch.) 

Brush the meatballs generously with half of the glaze. Place the sauté pan in the oven and cook until done, about 15 minutes. Remove from the oven and serve with the remaining glaze.  



Teri’s tip: If your sauté pan is not large enough, you may need to layer your meatballs in two layers before you put them in the oven.  BUT be sure to brush each meatball with the sauce and get them all in the pan. You definitely want to cook them in the sauté pan with all of the juices.   

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Whole30 Glazed Meatball Chopped Salad

  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 min
  • Yield: 1 serving


Create a beautiful salad using the leftover Whole30 Glazed Meatball Salad.


Leftover Glazed Meatballs 

Romaine lettuce, chopped 

Kosher salt 

1 can hearts of palm, sliced 

1 jar pepperoncini (whole or sliced) 

8 green onions, chopped 

avocados, cut into chunks 

spicy red pepper, sliced into rings 1 batch Marinated Red Onions 



If desired, warm the leftover meatballs. 

Place the romaine lettuce in a large bowl and sprinkle thoroughly with kosher salt. 

Add the remaining ingredients to the bowl, drizzle with the Marinated Onion oil (or a compliant dressing) and toss to coat evenly. 

Serve on a plate topped with (or more!) warm meatballs.  

18 thoughts on “Whole30 Glazed Meatballs

  1. I made these yesterday for the game and served with roasted veggies. These meatballs are FANTASTIC!! And not just as a Whole 30 meal, they are delicious even if you are not on W30. They are also very easy. Make them. You will not regret it. LET’S GO!!!!!!!!!!!

    1. Fantastic!

  2. any suggestions for an almond flour substitute? these look amazing!!!!

    1. i prefer the almond, other people have used arrowroot, cassava, and coconut flours.

      1. Perfect!!!!! Same measurement?

      2. Yes, i would much prefer the Cassava or Coconut over the arrowroot.

  3. I made them with arrowroot flour and they were delicious!

      1. Tried these again last night for family Sunday dinner. I made them with Cassava flour instead of Arrowkroor flour and they were even better! Excellent suggestion, thanks Teri 🙂

  4. Hi Teri,
    Can you suggest other herbs to use. My hubby does not like parsley.

    1. Flat leaf parsley is an ingredient in the meatballs. It does not have an overwhelming parsley taste my strategy would be simply not to tell him. The recipe is pretty spectacular just like it is???For example I don’t enjoy anchovies on their own. But when I making my green goddess dressing I always include one, because as an element in the recipe it’s absolutely delicious

  5. Teri, I just made these tonight and they are sublime. I ran out of Whole30 compliant ketchup and had to use what was on hand, but the sauce still turned out exceedingly well. These are a quintessential quarantine food. We cannot wait to make more in the weeks to come!

  6. Hi Teri, I just made these as written except I didn’t have chives. Very tasty indeed! Will definitely be making them again. I used almond flour, and noted that they tended to not stick together as well as I’d like during the browning step. Any advice?

  7. Teri,
    Can I sub regular vinegar in for the balsamic? Wanted to use what I had on hand as opposed to going to the store.

  8. Loved this recipe, reheats super well. Great Whole 30 work friendly meal

    1. So glad you enjoyed it! leftovers are wonderful in a salad the next day!

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