Whole30 Classic Spaghetti and Meatballs
Transform your favorite comfort food into a healthy, guilt-free indulgence with this Whole30 Classic Spaghetti and Meatballs recipe! Perfectly tender meatballs made with a flavorful blend of ground beef, pork, almond flour, and Italian seasonings are baked to golden perfection before being simmered in a rich, garlicky tomato sauce. Served over fresh zucchini noodles, this dish is gluten-free, grain-free, and dairy-free, making it ideal for Whole30 enthusiasts or anyone seeking a nutritious twist on a classic Italian meal. Quick to prep, easy to cook, and absolutely mouthwatering, this wholesome recipe is sure to become a family favorite while keeping you on track with your health goals.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large egg
- 0.25 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 3 minced garlic cloves
- 0.5 cup fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, dried basil, sea salt, and black pepper. Mix until all ingredients are thoroughly combined.
Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, until they are cooked through and lightly browned.
While the meatballs are baking, prepare the zucchini noodles by spiraling the zucchini using a spiralizer or julienne peeler. Set them aside.
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
Add the crushed tomatoes to the saucepan and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Gently add the baked meatballs to the tomato sauce and let them simmer together for about 5 minutes to absorb the flavors.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing occasionally, until they are just tender.
Serve the zucchini noodles topped with meatballs and sauce, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 10404 mg | 452% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 78.6 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 495 mg | 38% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4654 mg | 99% | |
*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.
