35+ Delicious Holiday Paleo Ground Beef Recipes for a Festive Feast

The holiday season is a time for warmth, joy, and hearty meals shared with friends and family.

If you’re following a paleo lifestyle, finding recipes that capture the flavors and spirit of the season while adhering to your dietary preferences can be challenging.

Luckily, ground beef—an incredibly versatile and nutrient-dense ingredient—can be used to create a wide range of paleo-friendly holiday dishes that will impress everyone at your table.

Whether you’re looking for comforting main dishes, appetizers, or side dishes that pack a flavor punch, ground beef is the key to crafting satisfying holiday meals.

From stuffed bell peppers and savory meatballs to zesty lettuce wraps and hearty skillet dishes, there are endless ways to incorporate ground beef into your holiday menu.

These recipes are designed to be simple, nutritious, and delicious, bringing together the best of paleo principles with festive flavors that celebrate the season.

In this article, we’ve rounded up over 35 holiday paleo ground beef recipes that cater to all tastes.

So, get ready to elevate your holiday dining experience and make your meals truly memorable with these mouth-watering recipes.

35+ Delicious Holiday Paleo Ground Beef Recipes for a Festive Feast

This collection of 35+ holiday paleo ground beef recipes is here to help you enjoy the festive season without compromising on taste or your health goals.

From hearty main courses and appetizers to unique side dishes, these recipes are perfect for holiday gatherings and cozy family dinners alike.

Each dish has been crafted to offer bold flavors and satisfying textures while sticking to paleo-friendly ingredients.

Embrace the spirit of the season by filling your table with a range of dishes that highlight the rich, savory goodness of ground beef.

Whether you’re cooking for a crowd or just for your family, these recipes are sure to become holiday classics you reach for year after year.

Holiday Stuffed Bell Peppers

These vibrant stuffed bell peppers are filled with a hearty, flavorful mix of seasoned ground beef, cauliflower rice, and festive spices. Perfect as a main dish or a side for your holiday table, they’re both nutritious and satisfying, showcasing the season’s best.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef (grass-fed if preferred)
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• Salt to taste
• 1/2 cup chopped fresh parsley
• 1/2 cup shredded paleo-friendly cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet over medium heat, cook the diced onion and garlic until translucent. Add the ground beef and cook until browned and crumbled, breaking it up as it cooks.
3. Stir in the diced tomatoes, cauliflower rice, smoked paprika, cumin, black pepper, and salt. Cook for 5-7 minutes until the cauliflower rice is tender and the mixture is well combined.
4. Remove from heat and mix in half of the fresh parsley.
5. Fill each bell pepper with the beef mixture, packing it tightly. If using, sprinkle cheese on top of each stuffed pepper.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden (if using cheese).
7. Remove from the oven and let cool for a few minutes. Garnish with the remaining parsley before serving.

These holiday stuffed bell peppers offer a comforting and colorful addition to any festive meal. The combination of beef, cauliflower rice, and warm spices provides a satisfying, paleo-friendly dish that is both hearty and light. They’re perfect for serving guests who are health-conscious or following a paleo diet, making them a welcome change from the usual holiday fare.

Paleo Holiday Shepherd’s Pie

This paleo version of shepherd’s pie brings the cozy flavors of the holiday season into a one-pot meal. Ground beef is layered with a savory vegetable mix and topped with creamy mashed sweet potatoes for a rich and satisfying main dish.

Ingredients

• 1 lb ground beef
• 2 large sweet potatoes, peeled and cubed
• 1 cup carrots, diced
• 1/2 cup frozen peas
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup beef broth (low sodium)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp rosemary
• Salt and black pepper to taste
• 2 tbsp coconut oil or ghee
• 1/4 cup full-fat coconut milk (optional for mashed sweet potatoes)

Instructions

1. Preheat the oven to 400°F (200°C). Bring a pot of salted water to a boil and add the sweet potatoes. Cook until tender, about 15-20 minutes. Drain and mash with coconut oil or ghee and optional coconut milk. Set aside.
2. In a large skillet over medium-high heat, sauté the diced onion and garlic until fragrant. Add the ground beef and cook until browned, breaking it up as it cooks.
3. Stir in the diced carrots, tomato paste, and beef broth. Add the thyme, rosemary, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens slightly. Add the frozen peas and stir to combine.
4. Transfer the beef mixture to a greased baking dish and spread evenly. Spoon the mashed sweet potatoes over the top, spreading it with a spatula to cover the meat mixture.
5. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
6. Let cool for a few minutes before serving.

This paleo shepherd’s pie is an ideal centerpiece for your holiday dinner, offering a balance of savory ground beef and the natural sweetness of mashed sweet potatoes. The dish is rich in flavors and textures, perfect for cozying up on a winter evening. It’s a crowd-pleaser that’s both comforting and nourishing, embodying the essence of holiday warmth while staying true to a paleo lifestyle.

Holiday Paleo Beef Meatballs in Cranberry Sauce

These meatballs are infused with the holiday spirit, featuring a savory and sweet combination that’s perfect for a festive appetizer or a unique main course. The homemade cranberry sauce adds a touch of sweetness with a hint of tartness that pairs wonderfully with the seasoned beef.

Ingredients

• 1 lb ground beef
• 1/2 cup almond flour
• 1 egg, lightly beaten
• 2 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice (or water)
• 2 tbsp honey (or maple syrup)
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves

Instructions

1. Preheat the oven to 400°F (200°C). In a mixing bowl, combine ground beef, almond flour, egg, parsley, oregano, garlic powder, salt, and black pepper. Form into 1-inch meatballs and place on a baking sheet lined with parchment paper.
2. Bake for 15-18 minutes or until the meatballs are cooked through and slightly browned.
3. While the meatballs bake, prepare the cranberry sauce. In a small saucepan over medium heat, combine cranberries, orange juice, honey, cinnamon, and ground cloves. Simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Remove the meatballs from the oven and transfer to a serving dish. Pour the cranberry sauce over the meatballs and garnish with additional parsley if desired.
5. Serve warm and enjoy.

These holiday beef meatballs in cranberry sauce are a festive twist on a classic appetizer. The savory meatballs combined with the tart and sweet cranberry sauce make them a crowd-pleasing dish perfect for holiday gatherings. Whether served as an appetizer or as part of the main course, they’re sure to impress with their bold flavors and delightful holiday flair.

Paleo Ground Beef Stuffed Acorn Squash

This hearty dish is perfect for holiday gatherings, blending the rich flavors of ground beef with the natural sweetness of acorn squash. It’s a nutrient-dense option that’s simple to make and visually stunning for festive occasions.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 lb ground beef
• 1/2 cup diced onion
• 1 cup chopped spinach
• 1/2 cup chopped apple (Granny Smith or a tart variety)
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• 1 tbsp coconut oil
• Fresh sage leaves for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet and roast for 25-30 minutes or until tender. Set aside.
2. In a skillet over medium heat, melt the coconut oil and sauté the onion and garlic until fragrant. Add the ground beef and cook until browned, breaking it up as it cooks.
3. Stir in the chopped apple, spinach, cinnamon, nutmeg, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach is wilted and the mixture is well combined.
4. Turn the roasted acorn squash cut side up and fill each half with the beef mixture. Return to the oven for an additional 10 minutes.
5. Remove from the oven and let cool for a few minutes. Garnish with fresh sage leaves before serving.

This paleo ground beef stuffed acorn squash is a beautiful and nutritious centerpiece for any holiday meal. The combination of savory beef, sweet apple, and warm spices inside the tender squash creates a unique flavor profile that will be a hit at your gathering. It’s an eye-catching dish that brings together comfort and elegance in one bite, perfect for sharing with friends and family.

Paleo Holiday Meatloaf with Cranberry Glaze

This festive meatloaf features a rich blend of ground beef and warm seasonings, topped with a homemade cranberry glaze that adds a touch of sweetness and holiday spirit. It’s a perfect main dish that balances heartiness with seasonal flair.

Ingredients

• 1 lb ground beef
• 1/2 cup almond flour
• 1 egg, beaten
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup unsweetened cranberry sauce
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard

Instructions

1. Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
2. In a mixing bowl, combine the ground beef, almond flour, egg, chopped onion, garlic, thyme, sage, salt, and black pepper. Mix until well combined and shape into a loaf. Place in the prepared loaf pan.
3. In a small saucepan, combine the cranberry sauce, honey (or maple syrup), and Dijon mustard. Heat over medium-low heat, stirring until the glaze is warm and slightly thickened, about 3-4 minutes.
4. Spread half of the cranberry glaze over the top of the meatloaf and bake for 45-50 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
5. During the last 10 minutes of baking, brush the remaining glaze over the meatloaf.
6. Remove from the oven and let rest for 10 minutes before slicing. Serve with a side of roasted vegetables or a fresh salad.

This paleo meatloaf with cranberry glaze is a show-stopping dish that merges the best of comfort food and holiday flavors. The blend of savory ground beef with the tangy-sweet cranberry glaze elevates the dish to a festive main course that will appeal to everyone at the table. Perfect for a family gathering, it’s a heartwarming meal that embodies the spirit of the season.

Paleo Beef and Sweet Potato Skillet

This quick and easy paleo-friendly dish is perfect for holiday weeknights when you need something comforting yet nutritious. The combination of ground beef, sweet potatoes, and seasonal spices makes this a versatile, family-friendly recipe.

Ingredients

• 1 lb ground beef
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup red bell pepper, diced
• 1/2 cup chopped kale or spinach
• 2 cloves garlic, minced
• 1/2 tsp ground paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil or coconut oil
• Fresh cilantro for garnish (optional)

Instructions

1. In a large skillet over medium heat, add 1 tablespoon of oil and cook the sweet potato cubes until they begin to soften, about 8-10 minutes. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet and sauté the garlic until fragrant. Add the ground beef, breaking it up as it cooks. Season with paprika, cumin, cayenne pepper, salt, and black pepper. Cook until the beef is fully browned.
3. Stir in the red bell pepper and kale. Cook for 3-4 minutes until the vegetables are tender.
4. Add the cooked sweet potatoes back to the skillet and mix until everything is well combined and heated through.
5. Transfer to a serving dish and garnish with fresh cilantro if desired.

This paleo beef and sweet potato skillet is an easy yet satisfying dish that brings a touch of holiday warmth to the table. The hearty ground beef, sweet potatoes, and veggies come together in a flavorful, one-pan meal that’s perfect for weeknight dinners or casual holiday meals. The blend of spices adds depth and keeps this dish balanced, making it a versatile, nutritious choice that’s simple to prepare and full of seasonal flair.

Paleo Ground Beef Shepherd’s Pie

This classic shepherd’s pie gets a paleo twist with a sweet potato topping that adds a hint of natural sweetness and vibrant color. It’s a great way to enjoy a comforting, hearty meal that’s perfect for holiday meals or cozy family dinners.

Ingredients

• 1 lb ground beef
• 2 large sweet potatoes, peeled and cubed
• 1 cup carrots, diced
• 1/2 cup peas (optional)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 tbsp ghee or coconut oil
• 1/4 cup chicken or beef broth
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Boil the sweet potatoes in a pot of salted water for 12-15 minutes or until tender. Drain and mash with 1 tablespoon of ghee or coconut oil and a pinch of salt. Set aside.
2. In a large skillet over medium heat, melt the remaining ghee or coconut oil and sauté the onion and garlic until soft. Add the ground beef and cook until browned. Stir in the tomato paste, rosemary, thyme, paprika, salt, and black pepper.
3. Add the carrots, peas, and broth to the beef mixture. Simmer for 5-7 minutes until the vegetables are tender.
4. Transfer the beef and vegetable mixture to a 9×13 inch baking dish. Spread the mashed sweet potatoes evenly over the top.
5. Bake for 20-25 minutes or until the top is lightly golden.
6. Let cool for a few minutes before serving. Garnish with fresh parsley if desired.

This paleo shepherd’s pie with a sweet potato topping is a crowd-pleaser that’s both nutritious and comforting. The combination of savory beef, tender vegetables, and the creamy, slightly sweet sweet potato layer makes it an ideal dish for holiday dinners or casual family meals. It’s a great way to serve a balanced, hearty main course that everyone will love.

Paleo Ground Beef and Cauliflower Casserole

A versatile dish that’s perfect for the holiday season, this paleo-friendly ground beef and cauliflower casserole combines a rich, flavorful filling with a creamy cauliflower topping. It’s a complete, satisfying meal that’s both easy to prepare and delightful to serve.

Ingredients

• 1 lb ground beef
• 1 large head of cauliflower, cut into florets
• 1/2 cup full-fat coconut milk
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced zucchini
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 tbsp olive oil or coconut oil
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Boil the cauliflower florets in a pot of salted water for 10-12 minutes or until soft. Drain and blend with coconut milk until smooth. Season with salt and pepper to taste and set aside.
2. In a large skillet over medium heat, heat the olive oil and sauté the onion and garlic until soft. Add the ground beef, breaking it up as it cooks. Stir in the zucchini, oregano, paprika, salt, and black pepper. Cook for 5-7 minutes until the beef is browned and the vegetables are tender.
3. Transfer the beef mixture into a greased 9×13 inch baking dish and spread it evenly. Spoon the cauliflower mixture over the top and spread it out with a spatula.
4. Bake for 25-30 minutes or until the top is golden and slightly crisp.
5. Remove from the oven and let cool for a few minutes. Garnish with fresh thyme if desired before serving.

This paleo ground beef and cauliflower casserole is a wonderful addition to any holiday meal, offering a creamy, satisfying dish that’s both hearty and healthy. The rich flavors of the beef combined with the smooth, fluffy cauliflower topping make this a unique comfort food that feels indulgent yet nourishing. It’s perfect for feeding a crowd or enjoying as leftovers during the festive season.

Paleo Beef and Broccoli Stir-Fry

This quick and nutritious dish is a perfect holiday weeknight dinner that packs a punch of flavor while staying paleo-friendly. The blend of tender ground beef, crisp broccoli, and a ginger-garlic sauce makes this a dish your family will love.

Ingredients

• 1 lb ground beef
• 2 cups broccoli florets
• 1/2 cup sliced mushrooms (optional)
• 2 tbsp coconut aminos or tamari (for a gluten-free option)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil or coconut oil
• 1/2 tsp ground black pepper
• 1/4 tsp chili flakes (optional)
• 1/4 cup chopped green onions for garnish

Instructions

1. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
2. Add the ground beef to the skillet, breaking it up as it cooks. Cook until browned and fully cooked, about 5-7 minutes. Season with black pepper and chili flakes if using.
3. Add the broccoli florets and mushrooms (if using) to the skillet and stir-fry for 3-4 minutes until the broccoli is bright green and tender-crisp.
4. Pour the coconut aminos or tamari over the mixture and stir to coat evenly. Cook for an additional minute, allowing the flavors to combine.
5. Serve hot, garnished with chopped green onions.

This paleo beef and broccoli stir-fry is a simple yet satisfying dish that’s perfect for holiday dinners or quick meals. The rich flavors from the ginger and garlic, combined with the tender beef and crisp vegetables, create a dish that is both flavorful and full of nutrients. It’s a balanced, low-maintenance recipe that doesn’t compromise on taste, making it a go-to for busy holiday weeks or casual gatherings.

Paleo Ground Beef Stuffed Bell Peppers

These paleo stuffed bell peppers are filled with a savory blend of ground beef, vegetables, and spices, making them a colorful and hearty dish that’s perfect for holiday gatherings or weeknight meals. The blend of flavors and textures in each pepper makes each bite delightful.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef
• 1 cup diced tomatoes (fresh or canned, no added sugar)
• 1/2 cup onion, finely chopped
• 1/2 cup chopped spinach or kale
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp olive oil or avocado oil
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent. Add the ground beef and cook until browned. Stir in the chopped tomatoes, spinach, garlic powder, paprika, oregano, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
3. Spoon the beef mixture evenly into each bell pepper, packing it slightly to fill them completely.
4. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes or until the peppers are tender.
5. Remove from the oven, let cool for a few minutes, and garnish with cilantro or parsley before serving.

These paleo stuffed bell peppers are a vibrant and satisfying way to enjoy a nutritious holiday meal. The sweet, slightly charred peppers contrast beautifully with the seasoned beef filling, making this dish a hit for any occasion. Serve them with a simple side salad or a warm bowl of cauliflower rice for a complete paleo-friendly meal.

Paleo Ground Beef and Sweet Potato Skillet

This one-pan paleo ground beef and sweet potato skillet is full of comforting flavors with the perfect combination of sweet and savory. With minimal cleanup and wholesome ingredients, it’s an ideal dish for a busy holiday season or a cozy dinner.

Ingredients

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 cup broccoli florets
• 1/2 cup onion, chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp coconut oil or ghee
• Salt and black pepper to taste
• Fresh avocado slices for serving (optional)

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it softens.
2. Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Season with salt, black pepper, cumin, chili powder, and smoked paprika.
3. Add the diced sweet potatoes to the skillet and stir well. Cover and cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender.
4. Add the broccoli florets and cook for an additional 5 minutes until they are tender but still vibrant.
5. Remove from heat and serve hot. Top with fresh avocado slices for a creamy contrast if desired.

This paleo ground beef and sweet potato skillet is a flavorful and nutritious dish that will satisfy even the hungriest of guests. The sweet and savory balance of ingredients, combined with the rich, hearty flavors, makes this a perfect weeknight or holiday dinner option. The one-pan preparation also ensures a stress-free cooking experience with easy cleanup.

Paleo Taco Lettuce Wraps

These paleo taco lettuce wraps offer all the delicious flavors of traditional tacos without the grain. Filled with seasoned ground beef and a variety of toppings, they are a fun and light dish that’s perfect for holiday parties, casual dinners, or as a flavorful appetizer.

Ingredients

• 1 lb ground beef
• 1 tbsp taco seasoning (paleo-friendly)
• 1/2 cup diced tomatoes
• 1/2 cup chopped onion
• 1/2 cup sliced black olives
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 8 large lettuce leaves (e.g., iceberg or Romaine)
• Lime wedges for serving

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns. Add the taco seasoning and mix well. Cook for another 2-3 minutes to ensure the beef is fully seasoned.
2. In a serving dish, arrange the lettuce leaves, forming “cups” to hold the filling.
3. Spoon the seasoned beef evenly into each lettuce leaf. Top with diced tomatoes, chopped onion, black olives, avocado slices, and cilantro.
4. Serve with lime wedges for a refreshing squeeze of flavor.

These paleo taco lettuce wraps are a vibrant and fresh alternative to traditional tacos, perfect for serving at holiday gatherings or weeknight dinners. The combination of warm, seasoned beef with cool and crisp toppings creates a balanced, satisfying bite every time. Plus, they’re easy to customize with your favorite paleo-friendly toppings, making them a versatile and crowd-pleasing dish.

Paleo Ground Beef and Vegetable Skillet

This paleo ground beef and vegetable skillet is a hearty, one-pan dish full of vibrant flavors and packed with nutrients. It’s perfect for holiday meals when you want something simple, delicious, and easy to prepare.

Ingredients

• 1 lb ground beef
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 2 tbsp olive oil or avocado oil
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant and the onion becomes translucent.
2. Add the ground beef to the skillet and cook, breaking it up as it browns. Season with salt, black pepper, basil, oregano, and paprika. Cook until the beef is fully browned.
3. Add the zucchini, red bell pepper, and cherry tomatoes to the skillet. Stir and cook for 5-7 minutes until the vegetables are tender-crisp and slightly caramelized.
4. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil or parsley.

This paleo ground beef and vegetable skillet is an easy, balanced dish that brings together protein, fiber, and vitamins in every bite. The combination of tender beef and sweet, sautéed vegetables creates a hearty meal with satisfying flavors and textures. It’s perfect for holiday gatherings when you need something hearty but not overly heavy. This dish can also be customized with any of your favorite vegetables or seasonings.

Paleo Ground Beef Meatballs with Zucchini Noodles

These paleo meatballs paired with zucchini noodles create a light yet filling dish that’s perfect for holiday dinners or casual family meals. The meatballs are seasoned with Italian herbs, and the zucchini noodles provide a refreshing, low-carb twist.

Ingredients

• 1 lb ground beef
• 1/2 cup almond flour
• 1 egg
• 1/4 cup chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• 3 medium zucchinis, spiralized into noodles
• 1/4 cup tomato sauce (sugar-free, paleo-friendly)
• 1 tbsp olive oil for sautéing
• Fresh parsley and grated paleo-friendly Parmesan (optional) for garnish

Instructions

1. Preheat the oven to 400°F (200°C). In a mixing bowl, combine the ground beef, almond flour, egg, parsley, garlic powder, oregano, basil, salt, and black pepper. Mix until just combined and form into 1-inch meatballs.
2. Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until fully cooked through.
3. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with a pinch of salt and black pepper.
4. In the same skillet, add the tomato sauce and stir until heated through. Add the cooked meatballs to the skillet and toss to coat.
5. Serve the meatballs over the zucchini noodles and garnish with fresh parsley and optional paleo-friendly Parmesan.

Paleo ground beef meatballs with zucchini noodles make for a deliciously healthy and satisfying holiday dish. The combination of flavorful, herby meatballs with the light crunch of zucchini noodles makes this meal perfect for those who want to enjoy a comforting dish without sacrificing their paleo lifestyle. The tomato sauce adds a rich, tangy depth that complements the meatballs beautifully, creating a perfect balance of flavors.

Paleo Beef and Spinach Stuffed Mushrooms

These paleo stuffed mushrooms are a perfect appetizer or side dish for holiday gatherings. Filled with seasoned ground beef and spinach, they offer a savory bite packed with flavor and nutrients.

Ingredients

• 12 large white or cremini mushrooms, stems removed and cleaned
• 1 lb ground beef
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 cup almond flour
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet lined with parchment paper.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant. Add the ground beef and cook until browned. Season with salt, black pepper, thyme, and paprika.
3. Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and mix in the almond flour to help bind the filling.
4. Spoon the beef mixture into each mushroom cap, pressing it in gently to fill them completely.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is hot and slightly golden on top.
6. Let cool for a few minutes and garnish with fresh parsley before serving.

Paleo beef and spinach stuffed mushrooms are a savory and flavorful appetizer that brings a gourmet touch to any holiday gathering. The tender mushrooms hold the juicy, seasoned beef filling perfectly, while the spinach adds color and nutrition. They are easy to make, and their bite-sized nature makes them perfect for entertaining. These stuffed mushrooms can also be served as a side dish alongside a main course for an extra boost of flavor and health.

Note: More recipes​ are coming soon!