Paleo Traditional Albondigas (Mexican Meatballs)

Savor the bold, comforting flavors of *Paleo Traditional Albondigas (Mexican Meatballs)*, a wholesome twist on a beloved classic. This recipe replaces traditional breadcrumbs with almond flour, making it entirely grain-free and Paleo-friendly without sacrificing the rich, authentic taste. Succulent ground beef and pork are combined with fresh cilantro, aromatic spices, and tender vegetables like zucchini, carrots, and celery, then simmered to perfection in a flavorful tomato-infused chicken broth. The result is a hearty, protein-packed dish that's light yet satisfying. Perfect for family dinners or meal prepping, this one-pot recipe keeps cleanup easy while delivering an irresistibly fragrant and nourishing meal. Serve with a squeeze of fresh lime and an optional garnish of cilantro for a zesty, vibrant finish. Whether you're following a Paleo diet or simply craving classic Mexican cuisine, these albondigas are sure to delight!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb ground beef
• 0.5 lb ground pork
• 0.25 cup almond flour
• 1 large egg
• 0.5 cup fresh cilantro, chopped
• 1 medium onion, finely diced
• 3 cloves garlic cloves, minced
• 1 tsp sea salt
• 1 tsp ground cumin
• 0.5 tsp black pepper
• 1 medium zucchini, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, chopped
• 6 cups chicken broth (Paleo-compliant)
• 2 tbsp tomato paste
• 1 tsp oregano
• 0.5 tsp ground coriander
• 1 tbsp avocado oil or olive oil
• 1 large lime, cut into wedges (for serving)
• 0 optional garnish: fresh cilantro

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, chopped cilantro, half of the minced garlic, 1/2 of the diced onion, sea salt, ground cumin, and black pepper. Mix gently until well combined. Be careful not to overwork the mixture.

Step 2

Form the meat mixture into meatballs about 1 inch in diameter and set aside on a plate.

Step 3

In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the remaining diced onion and garlic, and sauté until softened, approximately 2-3 minutes.

Step 4

Add the tomato paste to the pot and cook for 1 minute, stirring constantly to incorporate.

Step 5

Pour in the chicken broth, then add the oregano, ground coriander, zucchini, carrots, and celery. Stir to combine and bring to a gentle boil.

Step 6

Carefully add the formed meatballs to the simmering broth, one at a time. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the meatballs are fully cooked and vegetables are tender.

Step 7

Taste the broth and adjust seasoning with additional salt and pepper if needed.

Step 8

Ladle the meatballs and broth into serving bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for a bright, fresh finish.

Nutrition Facts

Serving size	(2953.4g)

Amount per serving	% Daily Value*
Calories	2358.0

Total Fat 167.3g	0%
Saturated Fat 54.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 724.7mg	0%
Sodium 8239.8mg	0%
Total Carbohydrate 64.5g	0%
Dietary Fiber 19.2g	0%
Total Sugars 22.2g
Protein 169.2g	0%

Vitamin D 53.8IU	0%
Calcium 512.4mg	0%
Iron 19.5mg	0%
Potassium 3386.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 27.7%

Carbs: 10.6%