Paleo Spaghetti with Meatballs and Tomato Sauce
Indulge in a wholesome and flavor-packed twist on a classic comfort dish with this Paleo Spaghetti with Meatballs and Tomato Sauce recipe. Made with tender grass-fed ground beef, flavorful ground pork, and almond flour for a paleo-friendly touch, the meatballs are baked to golden perfection. They're nestled in a rich, homemade tomato sauce infused with garlic, fragrant Italian seasoning, and fresh basil. Served over vibrant zucchini noodles, this gluten-free, grain-free, and dairy-free meal is perfect for those embracing the paleo lifestyle—or anyone craving a guilt-free, hearty dinner. Easy to make in under an hour, this dish is packed with natural, nutritious ingredients and delivers all the familiar flavors of traditional spaghetti and meatballs without compromising your dietary goals.
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Recipe Information
Ingredients
- 1 pound ground beef (grass-fed)
- 0.5 pound ground pork
- 0.33 cup almond flour
- 1 egg
- 2 cloves garlic (minced)
- 0.5 cup onion (finely chopped)
- 1 teaspoon Italian seasoning
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces canned crushed tomatoes (unsweetened)
- 0.25 cup fresh basil (chopped)
- 4 medium zucchini
- 0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, garlic, chopped onion, Italian seasoning, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Mix until well combined, but do not overwork the meat mixture.
Form the meat mixture into 1.5-inch meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the meatballs are golden brown and cooked through.
While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Pour in the crushed tomatoes, 0.5 teaspoon of sea salt, red pepper flakes, and half of the chopped basil. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
While the tomato sauce simmers, prepare the zucchini noodles. Use a spiralizer or julienne peeler to turn the zucchini into noodle shapes.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crunchy. Avoid overcooking to prevent soggy noodles.
Once the meatballs are done, transfer them to the skillet with the tomato sauce and gently coat them in the sauce.
Serve the meatballs and tomato sauce over the prepared zucchini noodles. Garnish with the remaining fresh basil.
Enjoy your Paleo Spaghetti with Meatballs and Tomato Sauce!
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 12482 mg | 543% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 82.2 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 551 mg | 42% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4440 mg | 94% | |
*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.
