This basic meatball recipe is easy to make. No frying! Flavored with shallot, tomato paste and a hint of Dijon mustard, these simple meatballs are incredibly tasty. My boys and their friends love them!

Meatballs are also a great make ahead dinner dish. Often, when I have a busy day, I’ll make these meatballs the night before, let them cool, and refrigerate them. The next evening, I throw them in a baking dish with a glass lid, cover them with a jar of my favorite tomato sauce, and heat the meatballs and sauce in the oven at 350º for half an hour while I get the rest of dinner ready. Lately, I’m in the habit of serving these over Paleo pasta, along with Caesar salad, and roasted broccoli.

Swapping out high-carb processed food such as pasta for super food vegetable noodles is a win-win. Sometimes I wonder why I ever ate traditional pasta. Vegetable noodles are just as good!

Print Recipe
  1. In a large bowl, combine ground beef, egg, and shallot
  2. Mix in tomato paste, mustard, coconut flour, salt, pepper, and baking soda
  3. Use a ¼-cup scoop to form meatballs
  4. Place meatballs on a parchment lined baking sheet
  5. Bake at 350° for 25 minutes, or until meat thermometer reads 175°
  6. Serve with marinara sauce over spaghetti squash noodles or zucchini noodles

There’s nothing like spaghetti and meatballs. It’s a great comfort food dish and one of those rare dinners that everyone in my family loves.

Although it’s not traditional, we often have Spaghetti and Meatballs on Friday nights for Shabbat dinner. What is your favorite dish to serve for dinner? Do you like beef dishes? Do you prefer chicken, or fish? Leave a comment and let me know!


  1. Alayna says

    Best meatballs ever! I’ve made these with multiple types of ground meat (pheasant, beef, venison, etc) and they are ALWAYS a hit! Thank you for this and so many more recipes!

  2. Mountain Mama says

    I’ve made these meatballs several times. We love them! I prefer ground bison and add garlic and oregano. My homemade tomato sauce is a crockpot “throw everything in” recipe that makes a batch of 5 mason jars. We serve these meatballs over zucchini noodles fried in avocado oil with salt. Thanks for such a wonderful meatball!

  3. Kim Sabow says

    Wow….my family absolutely loved this! I was pleasantly surprised how tasty it was. Thank you for a great recipe that will be a staple from now on!

  4. Mountain Mama says

    Absolutely perfect! I made these with ground bison and served over zucchini noodles. Made my own tomatoes sauce from tomatoes paste, water, salt and fresh oregano. Sooo good!

  5. KG says

    These meatballs are the best! Dijon mustard is a genius ingredient. I make them and mix them w arabiatta sauce and put them over spaghetti squash. Thank you for this recipe!

  6. April Driggers says

    So, phase 1 of a Candida diet — only fresh tomatoes. Anyone made these without the tomato paste? I’m seriously blown away by what I can’t eat that it’s really hard to wrap my brain around finding something that I can other than sitting around eating cucumbers and turkey all day. :(

  7. Jennifer Finn says

    Hi Elana, Thanks for another fantastic recipe! I doubled so that I could have leftovers to freeze. I served it over spaghetti squash. I do not like meat sauce over spaghetti squash, but the meatballs were perfect. Meat sauce works great with your zucchini noodles.

  8. Lisa says

    Hi Elana,
    I’ve made these meatballs and they are terrific! They are a family staple now. I just found out I have to avoid egg. Have you ever made these without egg? Do you have any guidance on a no-egg version?

    • Sharon says

      We have a child with egg intolerance and have always made meat balls without eggs. They turn out great in the oven.

  9. Jul says

    I made these tonight but I used half ground chicken and half ground beef, onion instead of shallot (about 1/4 of a large onion), and catsup instead of tomato paste as I had none. I added a small bit of oregano, 2cloves garlic and a touch of basil. They were absolutely terrific! Thanks

    • Erika S says

      I would cook them THEN freeze. Done this multiple times before with other meatball recipes and it’s fine. Then you can pop in microwave or sauce and it’s all set!

  10. says

    Thank you Elana for the wonderful recipe. I have been trying different gluten-free meatball recipes hoping to find one that my family wouldn’t notice was gluten-free and this is it! Thanks again. Lots of health and happiness to you and your family~

  11. patricia vidal says

    hi! I like baking my meatballs in the oven, my problem is that they sort of leak and lose some of the moisture. any tips for this?
    (also happended with meatloaf)

    • sarahdz says

      yes, mine were leaky as well. i was happy with how they turned out but would love to know how to retain those juices.

    • Gennie says

      Same thing happened with mine. Perhaps theybovercooked? Next time ill try baking them for a less amount of time.

  12. Kim says

    I’m baking these as we speak! They smell yummy. The meatballs are “leaking”, if you will, oozing juice/ingredients. Has this happened to anyone else? Thanks.

  13. says

    I just love this whole dish and make it as Elana suggests, with the spaghetti squash baked and organic Muir glen Tomato Basil marinara sauce for a simple, delicious dinner I can’t mess up when I’m tired. It is very comforting and well-balanced.

  14. AJ says

    This is the first recipe I’ve made from your blog, and I LOVED it. It was so easy and simple. I added a bit of italian seasoning, garlic powder, and cayenne pepper, I greased the pan with butter instead of using parchment paper, and I omitted the baking powder only because I didn’t have any at home. My husband is accustomed to traditional Italian meatballs with pork and/or sausage, breadcrumbs, cheese, and fried, and he really enjoyed how this turned out. Thank you so much!

  15. Susan says

    Made these with ground turkey last night, and they were amazingly delicious. The flavors were perfectly balanced, and the whole family devoured them. I served them over a sauté of onion, mushroom and zucchini. I made a simple marinara with organic tomato sauce, garlic and basil. They were perfect after 20 minutes at 350. Thanks for the wonderful recipe, Elana. I will be keeping this one on hand for Sundays during football season.

  16. Jenna says

    Thanks so much for making the image “pinnable” ALWAYS love your recipes and appreciate the hard work, energy and love you put into your recipes and this website. Xoxo.

  17. rose bloom says

    What temp are these baked at? I see you reheat them with sauce at 350, are they also initially bakes at 350 as well? thank you!

  18. Sandie says

    @Audrey: Will you share your cauliflower polenta recipe?

    Also thx. to Elana for generously sharing her tasty fare.

  19. Audrey says

    A great alternative to pasta or polenta is cauliflower “polenta” made with cauliflower, salt, pepper, rice milk and Irish butter. I serve the meatballs on top o the “polenta” and drizzle sauce over it.

  20. Lisa says

    Because someone will ask: I make my meatballs with 1/4 cup almond flour in place of the coconut flour. They make my family happy. Also, ground turkey works pretty well in place of the beef.

  21. Charlotte Travis says

    I’m anxious to try making these meatballs, but the recipe didn’t include the oven temperature to bake them at. I’m assuming it’s 350, but I’m checking with you anyway.
    Thank you.

  22. Leslie says

    These meatballs look awesome — can’t wait to try them later today. I have a simple question re: your blog. I just found you yesterday and love your spirit of sharing yummy, healthy recipes and information . . . looking forward to poking around for all the good stuff you share. Thank you for the time you spend on this wonderful site.

    So . . . here’s my question: which tab do I save as a favorite so I get your daily blog? That sounds simple, but I can’t find the blog tab. I’m at the site — should I always go to archives and hit the current date? Also, I signed up to receive the emails — will that take me to the daily blog? Sorry if this sounds so basic. Have a blessed day.

    • HiDee says

      if you want to subscribe and get emails when there’s a new blog entry, then that space is right under her picture, it says “get free recipes by email” with a “join” button next to it.

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