I warned you in the recipe title. This recipe is not strict paleo. It has grass fed cheese in it and lasagna strips by Cappello’s Gluten Free pasta which include potato starch and tapioca flour, which not all paleo-eaters eat. So here ya go, just so you don’t b*tch at me for making something you can’t eat: Paleo Cupboard has a great pasta recipe you could create to satisfy your meatball cup needs! And then you could make my Chicken Enchilada Lasagna as well!! I’m giving you options, people. Love me, NOW!

The other day, I was watching the Today Show. It’s one of my favorite. I’m not sure why because they play more commercials than actual show time. BUT, they have interesting things. Like cute outfits. And cool new products. Like toasters. Toasters are thrilling. Anywho, as I watched, I began to get frustrated. How can Matt Lauer get paid $25 million to interrupt people on the Today Show? It makes no sense. They could hire me and I could easily do that for free. Ok, not easily. I’m wicked awkward with a camera on me. But still. I wouldn’t interrupt them right after I asked a question. Ugh. You, Matt Lauer, are one frustrating man.

I’m so ready for the weekend. Laura and I are having a girls weekend. It’s much needed. Both of us are super busy and rarely get to have play dates, so we’re doing it up right. We are going to go out for dinner and then use her food and drink passport to get some two-for-one specials. She has this Denver passport that has a bunch of drink and food specials at cool bars and restaurants in town, and when you use it, they stamp it. LIKE A PASSPORT!! Ya get it? Genius idea. So we are going to have some margaritas with guac and some mojitos and some cosmos. I haven’t felt like drinking at all, but with her, it just makes sense. Drinks with her just taste better. And then hopefully I’ll finally have something to blog about next week. The things I do for you guys.

So I want to end this post on a high note. And a high note it is. If you didn’t see my instagram post yesterday, you almost missed out. Almost. But thankfully, you are super bored at work so you’re reading my post. And I appreciate you so much for that, that I’m giving you a discount code for the delicious Rx Bars. Have you seen or tried these things? They’re delicious. They’re made with dates, egg white protein powder, almonds and other delicious ingredients that make your tastebuds go wild. Ugh, I don’t like that descriptive word for this sentence, but you see what I mean. Like blueberries. They have a blueberry bar that tastes AND smells like a blueberry muffin. Delish. So if you want to try out some of their delicious flavors, go to rxbar.com and use the discount code ‘PaleOMG’ at checkout for 10% off your purchase (not including sampler packs). So go try these things. You’ll never be questioning what to eat for snacks or on your next trip, ever again!! Yay! I’m pumped, especially since I go to Lake Powell soon!

4.7 from 3 reviews

Meatball Cups (not strict paleo – gluten free)
Prep time

Cook time

Total time


Serves: 3-4

  • 1 pound pork italian sausage
  • ½ red bell pepper, finely diced
  • ½ yellow bell pepper, finely diced
  • ¼ white onion, finely diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 1 (14 ounce) can tomato sauce
  • ½ cup fresh basil, chopped
  • 1 package of Cappello’s lasagna (cut into 4-5 inch squares)
  • ½ cup shredded grass fed cheese (your choice of brand- I used Kerrygold)

  1. Preheat oven to 350 degrees.
  2. Place italian sausage, bell peppers, onions, 1 teaspoon dried basil, ½ teaspoon thyme, ½ teaspoon oregano and salt and pepper in a large bowl and mix well to incorporate.
  3. Create 12 meatballs with the mixture.
  4. Heat up a large skillet over medium-high heat. Add the meatballs to the pan and cook on all sides until brown and slightly cooked. Once they are cooked on all sides (about 15 minutes), put on a plate to cool enough to handle.
  5. With the same pan you just cooked the meatballs in, still over medium heat, add tomato sauce, ½ teaspoon thyme and ½ teaspoon oregano, along with fresh basil and salt and pepper, to taste. Let simmer for 5-10 minutes on low heat.
  6. Once the tomato sauce has mixed together, remove from heat.
  7. Cut pieces of parchment paper into about 5-6 inch squares. Place a lasagna square on top of the parchment paper and press into a muffin tin. No need to try to be perfect, just press down and up onto the sides of the muffin tin. Plop a meatball inside, scoop about 1-2 teaspoons of sauce on top and sprinkle with cheese.
  8. Repeat with all meatballs
  9. Place in oven, on the bottom rack to keep lasagna from burning, and cook for for 35-40 minutes or until meatballs are completely cooked through.


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