Meatball Cups (not strict paleo – gluten free)

4 from 4 reviews


  • 1 pound pork italian sausage
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/4 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
  • 1/2 cup fresh basil, chopped
  • 1 package of Cappello’s lasagna (cut into 45 inch squares)
  • 1/2 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, 1/2 teaspoon thyme, 1/2 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, 1/2 teaspoon thyme and 1/2 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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