Meatloaf Meatballs with Mashed Potatoes and Green Beans

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 45 minutes

When I look back on my childhood, meatloaf was one of those things that I hated so very much. As my blog began to grow, my readers begged for a delicious Whole30-friendly meatloaf. I worked and worked on a recipe until finally, I came up with one that has not only become a huge hit, but has also converted me into a meatloaf lover. It’s full of rich, deep flavor thanks to tomato paste and dried thyme, and the best part? I’ve transformed it from a heavy loaf into bite-size meatballs, served up with creamy mashed potatoes and lemony green beans for a fantastic weeknight meal that’s guaranteed to be gobbled up.

make the meatballs Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

In a large skillet, heat the ghee over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the tomato paste and coconut aminos and remove the pan from the heat. Set aside to cool.

In a large bowl, combine the ground beef, almond flour, egg, salt, and pepper with the cooled onion mixture. Use a fork to mix until just combined. Use your hands to roll the meat mixture into 12 large meatballs (about 2 tablespoons each). Place an individual meatball in each muffin cup. Set aside.

make the sauce In a small bowl, stir together the coconut aminos, tomato paste, hot sauce, mustard, and garlic powder. Spoon 1 teaspoon of the sauce over each meatball and use the back of the spoon, or a pastry brush, to evenly coat the top.

Bake the meatballs for 25 to 30 minutes, or until the meat is cooked through, or no longer pink, when you cut into a meatball. Let the meatballs cool for 10 minutes before serving. Serve with the Whole30 Mashed Potatoes and Lemon-Garlic Green Beans.

Whole30 Mashed Potatoes

Total time: 25 minutes

  • 2 pounds large yellow potatoes, peeled and cut into 2-inch cubes
  • 2 tablespoons ghee
  • 2 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • ¼ cup unsweetened full-fat coconut milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring the pot to a boil and cook, covered, until the potatoes are fork-tender, about 15 minutes. Drain the water from the potatoes and set them aside to cool.

While the potatoes are cooling, in the same saucepan, heat the ghee over medium heat. Add the garlic and cook, stirring and being careful not to burn, until the garlic is fragrant, about 2 minutes. Return the potatoes to the pot and add the broth, coconut milk, salt, and pepper and stir to combine. Using a potato masher, mash until the potatoes are smooth and creamy. Keep over medium heat until the potatoes are just reheated through, 3 to 5 more minutes. Taste and adjust the seasoning with more salt and pepper, if desired.

Lemon-Garlic Green Beans

Total time: 15 minutes

  • 12 ounces fresh green beans
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice (½ lemon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Fill a large saucepan three-fourths full with water and bring to a boil. Add the green beans and cook until bright green and just beginning to soften, about 3 minutes. Drain the green beans and blanch them by running cold water over them to stop the cooking process. Shake off any excess water and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the green beans, lemon juice, salt, and pepper. Cook until the green beans are slightly blistered and tender, 4 to 5 minutes.