Paleo Meatballs with Peaches Basil and Ginger

I’ve been making lots of peach recipes this summer, mostly sweet desserts like peach cobbler, and peach upside down cake. Peaches are also great in salads like my peach tomato and avocado salad or added to any salad.

This season I wanted to use peaches in a savory dish. I adapted this recipe from Melissa Clark to make the meatballs gluten free. Instead of using breadcrumbs I use almond flour as a healthier binder. I soak the almond flour in yogurt to create a moist and tender texture.

What Makes These Paleo Meatballs Wonderful

• Tender & Juicy – made on the stove top, they stay moist and flavorful without drying out.
• Sweet, Savory Flavor – the juicy peach sauce balances the gingery, basil flavored meatballs.
• Gluten free – I use almond flour soaked in yogurt as a binder which keep the meatballs moist and tender.
• Versatile – easy to make with turkey, pork, or even vegan meat.
• Fresh & Seasonal – a fun way to enjoy ripe summer peaches in a savory dish.
• Quick & Easy – ready in under 30 minutes for a weeknight dinner.

Ingredients and Substitutions

The ingredients in this recipe come together to make stove top meatballs that are tender, juicy, and bursting with a unique sweet-savory flavor. This is what you need:

• Ground turkey, pork, or vegan meat – the recipe works with any protein option you like. In the photos I use pork and I’ve also made them with ground turkey. For turkey or chicken use a blend with a higher fat content, such as 85% lean, 15% fat.
• Fresh ginger – adds a warm, slightly spicy kick that wakes up the flavor of the meatballs. It’s best to grate it with a microplane.
• Garlic – amplifies the freshness of basil and the zing of ginger.
• Fresh basil – its vibrant aroma and flavor add a a burst of herbal brightness to every bite.
• Ground cumin – earthy spice that balances the sweetness of the peaches.
• Almond flour – keeps the meatballs tender, gluten free and paleo without breadcrumbs.
• Greek yogurt (dairy or plant-based) – adds creaminess and helps soften the almond flour to bind the mixture with a juicy texture.
• Extra-virgin olive oil – for rich, heart-healthy sautéing.
• White wine, broth, or water – deglazes the skillet, adding subtle flavor and moisture.
• Ripe peaches or nectarines – sweet, juicy fruit that contrasts beautifully with the savory meat.
• Scallions – adds a mild oniony crunch and extra freshness.
• Lime juice – a tangy taste to balance the sweet peaches and savory meatball.

How To Make

Find the printable recipe with measurements below.

This recipe needs about 15 minutes of prep and 15 minutes to cook. This is how you do it:

Soak the almond flour. Mix together the almond flour with the yogurt to soften while you prepare the rest of the ingredients.

Make the meatball mixture.  The secret to tender meatballs is to not over mix them. First, mix the ginger, garlic, cumin and salt together to evenly combine. Then add the meat and yogurt. Use your hands to mix everything together to prevent over mixing.

Form the meatballs. I use a medium cookie scoop to help get meatballs that are uniform in size. Then roll the ball between your hands and place them on a plate.

Sear the meatballs. Heat up the oil in a large skillet. Add the meatballs in a single layer. Cook turning and shaking the pan until the meatballs are browned all over. Remove to a plate.

Add the peaches. Add the wine to the skillet, stir, scraping up the brown bits. Add peaches and bring to a simmer.

Return meatballs to the pan. Mix meatballs and peaches together. Cover and simmer until the meatballs are no longer pink in their center and the peaches are tender.

Add scallions and lime juice. Mix scallions in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed.

Serve garnished with torn basil leaves and a lime wedge. I like to serve them over sauteed greens.

More Paleo Gluten Free Meatball Recipes

• Asian Meatballs with Thai ‘Peanut’ Sauce – Tender, well seasoned Asian Meatballs dipped in a delicious, slightly sweet Thai sauce. 
• Chicken Mushroom Zucchini Meatballs – Comforting chicken meatballs filled with zucchini and mushrooms.

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Paleo Meatballs with Peaches Basil and Ginger

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Tender juicy pan fried meatballs flavored with ginger, garlic, and fresh basil, simmered in a savory fresh peach sauce. 

• Author: Ingrid DeHart
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (24 meatballs)
• Category: Main Dish
• Method: Saute
• Cuisine: Paleo, Gluten Free

Ingredients

• 3 Tablespoons blanched almond flour
• 3 Tablespoons Greek yogurt, dairy or plant based
• 1½ Tablespoons finely grated or minced fresh ginger
• 3 garlic cloves, finely grated or minced
• 1 teaspoon ground cumin, plus more for serving
• 1 teaspoon sea salt, plus more as needed
• 1 pound ground turkey, pork or vegan meat
• 3 Tablespoons finely chopped fresh basil, plus basil leaves for serving
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoons white wine, broth, or water
• 2 cups diced ripe peaches or nectarines (about 3)
• ¼ cup sliced scallions
• 1 lime, halved
• Sauteed greens, rice or quinoa for serving

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Instructions

1. In a small bowl mix together the almond flour and yogurt.
2. In a large bowl, mix together the ginger, garlic, cumin and salt.
3. Add meat and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.)
4. Measure out 1 1⁄2 tablespoons of mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming approximately 30 meatballs. Place the meatballs on a plate.
5. Heat a large skillet over medium-high, then add the oil and let it heat up. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes. Remove to a plate.
6. Pour the wine into the skillet, stir scraping up the browned bits.
7. Add peaches, a pinch of salt and 2 tablespoons water.
8. When peaches are simmering, return the meatballs to the pan and mix them together with the peaches. Cover and simmer until the meatballs are no longer pink in their center and the peaches are tender, about 5 to 10 minutes longer.
9. Add the scallions to the pan and mix them in so they wilt slightly.
10. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed.
11. Serve garnished with a sprinkle of cumin, torn basil leaves and a lime wedge
12. I like to serve them over sauteed greens but it’s also good over quinoa or rice.

Equipment

Carbon Steel Saute Pan

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cookie scoop 1.5 Tablespoon

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microplane

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