Greek Beef Meatballs with Romesco Sauce - Paleo Recipe
Traditional Greek-inspired meatballs made with ground beef, fresh herbs, and almond flour, paired with a rich Spanish romesco sauce. The meatballs are seasoned with mint, parsley, and garlic, then baked until golden. The accompanying romesco sauce combines roasted red peppers, almonds, and tomato paste for a smoky, nutty flavor that perfectly complements the Mediterranean herbs. This paleo-friendly version substitutes almond flour for breadcrumbs while maintaining the authentic taste and texture.
Ingredients
- 2 lbs ground beef
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoons dried mint
- ¼ cup fresh parsley, chopped
- ½ cup almond flour
- ¼ cup tomato paste
- kosher salt, to taste
- black pepper, to taste
- ½ cup almonds
- 15 oz jarred roasted red peppers, drainedfresh roasted peppers3 peppers:15 oz jar
Roast fresh peppers over flame until charred
- 1 clove garlic, roughly chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped
- ¼ cup tomato paste
- ⅛ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine all meatball ingredients in a large bowl and mix together using hands
- 2
Using a tablespoon measure, measure equal spoonfuls of mixture and form into balls
- 3
Place formed meatballs on a parchment covered baking sheet
- 4
Bake at 375 for 17-20 minutes, or until cooked through and browned on top
- 5
Add almonds to a food processor and pulse until chopped
- 6
Add remaining romesco sauce ingredients except olive oil and turn on to combine
- 7
Add olive oil while food processor is running until desired consistency is reached
- 8
Serve meatballs with sauce
Tips
Mix meatball ingredients by hand for better texture and even distribution of seasonings.
Use a tablespoon measure to ensure uniform meatball sizes for even cooking.
Add olive oil gradually while processing romesco sauce to control consistency.
Good to Know
Store cooked meatballs and sauce separately in refrigerator for up to 3 days.
Meatballs can be formed and refrigerated up to 1 day ahead. Sauce can be made 2 days in advance.
Serve warm with sauce on the side for dipping or drizzled over meatballs.
Common Mistakes
Don't overmix meatball mixture to avoid tough texture
Don't skip parchment paper to prevent sticking
Add olive oil slowly to romesco sauce to avoid breaking
Substitutions
Gluten-Free Swaps
General Alternatives
Roast fresh peppers over flame until charred
FAQ
Can I freeze these meatballs?
Yes, freeze cooked meatballs for up to 3 months. Thaw overnight in refrigerator and reheat in oven at 350F for 10-15 minutes.
What if I don't have a food processor?
You can make romesco sauce by finely chopping almonds and peppers by hand, then whisking with remaining ingredients until combined.
Can I make this dairy-free?
This recipe is already dairy-free as written, containing no dairy products in either the meatballs or romesco sauce.