Paleo Thanksgiving Meatballs

The best parts of Thanksgiving dinner meshed into a delicious meatball- Paleo, Gluten Free and perfectly customisable!
Author Arman @ thebigmansworld


  • 500 grams ground beef can sub for any ground meat
  • 1/2 cup canned pumpkin can sub for any mashed starch
  • 1 large egg
  • 1/2 tsp sage
  • 1/2 tsp marjoram
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes optional
  • 1-2 T coconut flour sifted*


  • In a large mixing bowl, combine the ground meat, mashed pumpkin and egg. Add the spices and mix until fully incorporated. Slowly add the sifted coconut flour until the mixture is firm yet still moist. Form into golf ball sized balls and set aside.
  • Coat a frying pan generously with olive oil/butter/coconut oil and once heat on medium heat. When hot, add the meatballs to the pan and cook on high for 3-4 minutes before flipping cooking for another 3-4 minutes until golden brown. Continue the process until all the meatballs are cooked.
  • Serve immediately or allow to cool completely before freezing or refrigerating.


All brands of coconut flour differ- You may need more or less to achieve the texture to form meatballs.
I used standard ground beef- If you use a leaner cut, it would require slightly less cooking times.