Paleo Baked Ziti with Meatballs
Indulge in a wholesome twist on a classic comfort food with this **Paleo Baked Ziti with Meatballs** recipe! Combining tender, oven-baked meatballs made from a savory mix of ground beef, ground pork, and almond flour, this dish keeps it light with nutrient-packed zucchini noodles in place of traditional pasta. A robust homemade tomato sauce, infused with garlic, onion, and Italian herbs, ties everything together, while the fresh basil garnish adds a burst of bright flavor. Perfect for gluten-free, grain-free, and dairy-free lifestyles, this casserole-style dish is as satisfying as it is healthy. Ready in just under 90 minutes, it’s ideal for family dinners or meal prep, delivering all the rich, hearty flavors of baked ziti in a paleo-friendly package.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 egg
- 0.25 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.25 cup fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, 1 teaspoon of salt, and black pepper. Mix well until everything is combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, prepare the zucchini noodles by using a spiralizer to create zoodles, or julienne the zucchini with a knife.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
Add minced garlic and cook for an additional 1 minute.
Pour in crushed tomatoes, add dried basil, crushed red pepper flakes, and the remaining 0.5 teaspoon of salt. Stir to combine and simmer the sauce for about 15 minutes to meld the flavors together.
Once the meatballs are done baking, add them to the tomato sauce and continue to simmer while you prepare the zucchini noodles.
Blanch or sauté the zucchini noodles for about 3-5 minutes until just tender.
To assemble the dish, layer the zucchini noodles in a large casserole dish.
Pour the meatballs and tomato sauce over the top of the zucchini noodles, spreading them evenly.
Bake the assembled dish in the oven at 400°F (200°C) for 15 minutes until warmed through and bubbly.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 11612 mg | 505% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 85.7 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 519 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4881 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
