Paleo Honey Garlic Meatballs – Easy Gluten-Free, Soy-Free Dinner

When you think of paleo cooking, you might picture plain grilled chicken and steamed veggies. But the truth is, paleo can be bold, flavorful, and downright addictive — and these Paleo Honey Garlic Meatballs are proof.

This recipe combines tender, juicy meatballs with a sticky honey garlic glaze that clings to every bite. It’s the kind of dish that works as a quick weeknight dinner, a party appetizer, or even a protein-packed meal prep option for the week ahead.

I first made these on a rainy Sunday, looking for something cozy but also light enough to fit into my paleo plan. By the time the sauce started to bubble and fill the kitchen with that irresistible sweet-garlic aroma, I knew this was going to be a staple.

If you’re ready to transform your paleo dinners into something crave-worthy, you’ll find this recipe ticks all the boxes — and it’s naturally gluten-free, grain-free, soy-free, and dairy-free.

Why Make These Paleo Honey Garlic Meatballs?

There are plenty of meatball recipes out there, but this one has some standout qualities:

1. Wholesome and Paleo-Friendly – Made with real, unprocessed ingredients.

2. Fast and Easy – From prep to plate in around 30 minutes.

3. Crowd-Approved – Paleo eaters and non-paleo guests both love them.

4. Perfect for Meal Prep – Store and reheat well for easy grab-and-go meals.

5. Flavor That Stands Out – The sweet honey glaze paired with savory garlic makes them addictive.

Many paleo cooks struggle with finding meals that are both nutrient-dense and exciting — this recipe hits that sweet spot.

For even more creative paleo dishes that keep your taste buds happy, you’ll love the variety inside the Practical Paleo Cookbook.

Ingredients for Paleo Honey Garlic Meatballs

For the Meatballs:

• 1 lb (450 g) ground turkey or chicken (grass-fed beef works for a heartier taste)

• 1 large egg, lightly beaten

• 1/4 cup almond flour (or 2 tbsp coconut flour for nut-free)

• 2 tbsp fresh parsley, finely chopped

• 2 garlic cloves, minced

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

For the Honey Garlic Sauce:

• 1/3 cup raw honey

• 1/4 cup coconut aminos (a soy-free paleo alternative to soy sauce)

• 3 garlic cloves, minced

• 1 tsp fresh grated ginger

• 1 tbsp apple cider vinegar

• 1 tbsp arrowroot starch + 2 tbsp water (to thicken sauce)

Optional Garnishes:

• Chopped green onions

• Toasted sesame seeds

Ingredient Tip: Coconut aminos have a naturally mild sweetness and deep umami flavor that balances perfectly with honey. Arrowroot starch thickens without turning the sauce cloudy like cornstarch can.

Step-by-Step Instructions

1. Prepare Your Oven and Baking Sheet

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2. Mix the Meatball Mixture

In a large mixing bowl, combine ground turkey, egg, almond flour, parsley, minced garlic, sea salt, and black pepper. Mix gently — using your hands works best to keep the texture light and tender.

3. Shape the Meatballs

Roll the mixture into 1-inch balls, about 18–20 total. Place them evenly spaced on the prepared baking sheet.

4. Bake Until Cooked Through

Bake for 15–18 minutes, or until the centers are no longer pink and internal temperature reaches 165°F.

5. Create the Honey Garlic Sauce

While the meatballs bake, add honey, coconut aminos, garlic, ginger, and apple cider vinegar to a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer.

6. Thicken the Glaze

Whisk arrowroot starch with water to form a slurry. Slowly pour into the simmering sauce, whisking constantly until it thickens and becomes glossy, about 1–2 minutes.

7. Combine Meatballs and Sauce

Transfer baked meatballs to the saucepan and gently toss until fully coated.

8. Garnish and Serve

Top with green onions and sesame seeds if desired. Serve immediately while warm.

For more paleo-friendly sauces and marinades like this, you’ll find a whole section in the Practical Paleo Cookbook dedicated to flavor.

Tips and Substitutions

• Protein Choices: Swap turkey for ground pork or lamb for richer flavor.

• Nut-Free Option: Use coconut flour instead of almond flour (reduce amount to avoid dryness).

• Spicy Kick: Add 1/4 tsp red pepper flakes to the sauce.

• No Arrowroot? Tapioca starch works just as well for thickening.

• Make It Ahead: Roll and freeze raw meatballs; bake straight from frozen, adding a few extra minutes.

Recipe Variations

1. Paleo Teriyaki Meatballs – Use pineapple juice and coconut aminos for a tropical twist.

2. Buffalo Meatballs – Toss with paleo-friendly buffalo sauce instead of honey garlic.

3. Herbed Lemon Meatballs – Add lemon zest and fresh thyme for a light, refreshing flavor.

4. Ginger Sesame Meatballs – Incorporate sesame oil and fresh ginger into the meat mix.

You’ll find dozens of creative variations like these in the Practical Paleo Cookbook, making it easy to keep meals fresh and exciting.

Nutritional Information

(Per Serving – 4 Meatballs)

• Calories: 260

• Protein: 18g

• Fat: 12g

• Carbohydrates: 15g

• Fiber: 1g

• Sugar: 12g

• Sodium: 320mg

These meatballs offer a balance of protein for muscle repair, healthy fats for sustained energy, and natural carbs from honey for quick fuel.

Storage and Serving Suggestions

Storage:

• Refrigerator: Store cooled meatballs in an airtight container for up to 4 days.

• Freezer: Freeze individually on a baking sheet, then transfer to a bag for up to 3 months.

Reheating:

• Oven: 350°F for 8–10 minutes.

• Stovetop: Warm in a skillet over low heat with a splash of water or broth.

Serving Ideas:

• Over cauliflower rice for a low-carb dinner.

• With roasted sweet potatoes and sautéed greens.

• As an appetizer on skewers for parties.

For more paleo-friendly side dish ideas, the Practical Paleo Cookbook has a whole chapter of pairings to mix and match.

Common Questions

Q: Can I make these in a slow cooker?
A: Yes, brown them first in a skillet, then cook in sauce on low for 2–3 hours.

Q: Can I use beef instead of turkey?
A: Absolutely — it will be richer and more filling, but still delicious.

Q: Is there a way to make the sauce less sweet?
A: Reduce honey by half and add extra coconut aminos for a saltier profile.

Conclusion

Healthy eating doesn’t have to be bland or complicated — and these Paleo Honey Garlic Meatballs are proof. They’re the perfect balance of tender, savory meat and a naturally sweet, garlicky glaze that’s every bit as satisfying as a restaurant favorite, yet made with wholesome, paleo-approved ingredients.

Whether you’re meal-prepping for the week, planning a quick family dinner, or looking for an impressive party appetizer, this recipe is one you’ll come back to again and again. The best part? It’s flexible — you can change up the protein, add spice, or pair it with your favorite paleo sides for a fresh twist every time.