BBQ Roo Meatballs (paleo/gluten-free)

These BBQ Roo Meatballs are an ode to my Australian friends who told me to try kangaroo meat. I was skeptical at first, because I didn’t grow up eating kangaroo. But, apparantly, it is no different than Americans eating deer. It is a meat that is very prevalent, lean, and…good!

Because kangaroo is a lean meat, such as venison, I added some minced onion and finely-chopped bacon to the meatball recipe to give them a little fat and moisture. I hope you like it!
BBQ Roo Meatballs

BBQ Roo Meatballs



  • 1 pound ground kangaroo
  • 2 slices of uncooked bacon,¬†finely diced
  • 1/4 cup finely diced red onion
  • 2-4 garlic cloves, minced
  • 1 egg
  • 2 tablespoons tomato paste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 cup almond meal
  • 1 tablespoon dried parsley flakes


  • 1/4 cup tomato paste
  • 2 tablespoons pure maple syrup
  • 1 teaspoon sea salt
  • 2-3 teaspoons hot sauce (Sriracha is my favorite)
  • 1 teaspoon Dijon mustard


  1. Preheat oven to 350 degrees F. Mix meatball ingredients until well-distributed. Form into 12 balls (golf ball sized). Place in a greased baking dish.
  2. Whisk sauce ingredients together. Brush 1/2 of the sauce on the meatballs. Cook for 15 minutes.
  3. Touch up the meatballs with remaining sauce. Cook for an additional 15 minutes.
  4. Enjoy!

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