Beef, Oregano & Pinenut Meatballs with Pesto

Paleo – makes about 15 meatballs


  • 500g organic, lean beef mince
  • 100g pinenuts, toasted on a pan and set aside
  • 1 egg
  • 1 clove garlic, diced
  • 1 tbsp tomato paste
  • 2 tbsp dried oregano
  • 1 tsp cracked black pepper
  • Cooking fat
  • 1 bunch of fresh basil, stalks removed
  • 50g blanched almonds
  • 2 tbsp olive oil
  • 1 tbsp coconut cream
  • 1 sweet potato, peeled and diced into pieces


  • Preheat oven to 180 degrees
  • In a large bowl mix together mince, half the pinenuts, egg, half the garlic, oregano, pepper and tomato paste together in a large bowl. Form into small balls and set aside
  • In a mixmaster, combine basil, almonds, remaining pinenuts and garlic, olive oil and coconut cream and mix together well. If you eat Parmasen as part of your paleo, add a good 1 – 2 tbsp here
  • In a large frypan brushed with cooking fat, place meatballs and cook for 1 – 2 minutes on each side. Do not overcook! Place in the oven for 3 minutes. Set aside
  • Steam sweet potato and mash – serve with meatballs and pesto sauce


I had some left over meatballs and sauce (tomato sauce from the chicken meatballs the other night and some pesto from the above recipe), so I thought I’d throw together a more traditional paleo meatball recipe for a quick dinner tonight.

  • Julienne 1/2 large zucchini into each serving bowl
  • In a large frypan mix together over low heat the remaining tomato sauce and pesto sauce (add about 1/2 cup of water to give it a bit more of a pasta sauce consistency. Mix through the meatballs (chicken or beef) and warm over medium heat for 3 – 4 minutes. Add 1 to 2 large handfuls of spinach, mix together with the sauce and meatballs and then pour over zucchini in your serving bowls
  • The zucchini will soften with the heat of the sauce and there you go – spaghetti and meatballs!

Meatball recipes inspired by Meatball & Wine Co and

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