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Paleo Italian Meatballs and Braised Greens

Course Dinner, Main Dish
Cuisine Paleo
Prep Time 45 minutes
Total Time 45 minutes
Servings 4


  • 2 tbsp olive oil
  • 2 tbsp Italian seasoning
  • 2 cloves garlic (minced)
  • 1/4 cup Almond flour
  • 1 tsp Paprika
  • 1/2 tsp Sea salt
  • 1 1/2 lbs Ground beef
  • 1 Onion (finely chopped)


  • 4 slices bacon (diced)
  • 1 bunch Collard greens (stems removed and chopped)
  • 1 bunch Swiss chard (stems removed and chopped)
  • 1 cup Chicken broth (or water)
  • 2 tsp Apple cider vinegar
  • Sea salt and fresh ground pepper


  1. Preheat oven to 400 degrees F.
  2. Combine the beef, onion, garlic, almond flour, paprika, and salt in a large bowl. Using your hands, mix until just combined, being careful not to over mix.
  3. Form into 2-inch meatballs and lay on a baking sheet. Brush with the olive oil and coat with the Italian seasoning. Bake for 20-30 minutes, until cooked through.
  4. To make the greens, cook the bacon a large, deep skillet until it starts to brown. Add the greens and stir to coat in the fat.
  5. Add the broth or water to cover the greens and turn down to low. Let the greens simmer for about 10 minutes over low heat until greens are tender. Serve the meatballs over the greens.