These Whole30 Baked Italian Meatballs are comfort food at its best.  Ground beef is mixed with eggs and almond flour and then a unique and delicious blend of spices for a flavor combination that is so hearty.  Cooking with spices and seasonings is one of my favorite ways to add a ton of flavor to a recipe.  Not only are these spices Whole30 compliant (free from grains, gluten, dairy and sugar) but they are incredibly rich and flavorful.  Oregano also has many health benefits: it supports a healthy immune & respiratory system while also supporting a healthy digestive system.   I pan seared the meatballs to give them some extra flavor before topping them with marinara sauce and baking them.  I highly recommend these for your next family dinner!

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Course: Lunch, Dinner
Servings: 8 servings



2 pounds ground beef (turkey would also work)
1/2 cup almond flour
2 eggs
2 TBL OregaWild seasoning (a blend of oregano, onion, and garlic powder)
Pinch black pepper
32 ounces Whole30 marinara sauce
Basil, for garnish


Preheat oven to 375 degrees.

In a mixing bowl, combine ground beef, almond flour, eggs and seasoning.  Mixture should be somewhat moist.  If it’s too wet, feel free to add more almond flour one tablespoon at a time.

Form meatballs using hands or ice cream scoop.  Add meatballs to a skillet over medium heat.

Cook for 2-3 minutes on each side, flipping once.

Transfer meatballs (discard excess fat in pan) to a casserole dish.  Top meatballs with marinara sauce.

Bake 35-40 minutes.  Marinara sauce will be very bubbly.