Paleo Classic Spaghetti and Meatballs
Indulge in the comforting flavors of Italian cuisine with a healthy twist in this Paleo Classic Spaghetti and Meatballs recipe. Perfect for anyone following a grain-free or gluten-free diet, this dish swaps traditional pasta for vibrant zucchini noodles and uses almond flour to bind the juicy, seasoned meatballs made from a rich blend of ground beef and pork. A simple yet robust tomato sauce, infused with sautéed onions, garlic, and herbs, complements the tender baked meatballs perfectly. Ready in just an hour, this paleo-friendly, family-pleasing meal is as nourishing as it is delicious. Serve it with a sprinkle of fresh parsley for a wholesome, satisfying dinner that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 28 ounces Crushed tomatoes
- 1 small, finely chopped Yellow onion
- 3 minced Garlic cloves
- 3 large Zucchini
- 0.25 cup, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Mix until well incorporated.
Shape the mixture into 1.5-inch meatballs and place them onto a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20 minutes, or until they are browned and cooked through.
While the meatballs are baking, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the crushed tomatoes to the onion and garlic mixture. Simmer the sauce over low heat for 10 minutes, stirring occasionally.
Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or slice the zucchini into thin strips.
Once the meatballs are done, add them to the tomato sauce and gently toss to coat them with the sauce.
In a separate pan, lightly cook the zucchini noodles over medium heat for 2-3 minutes, until just tender.
To serve, place a portion of zucchini noodles on each plate, topped with meatballs and sauce. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 8948 mg | 389% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 80.2 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 564 mg | 43% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4775 mg | 102% | |
*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.
