Whole30 Spaghetti with Tomato Sauce and Meatballs
Savor a hearty and wholesome twist on a classic dish with this Whole30 Spaghetti with Tomato Sauce and Meatballs recipe! Featuring tender zucchini noodles in place of traditional pasta, this meal is both gluten-free and paleo-friendly, making it ideal for clean eating enthusiasts. Juicy meatballs crafted from a flavorful blend of ground beef, ground pork, almond flour, and Italian seasoning are simmered to perfection in a robust, Whole30-compliant tomato sauce made with crushed tomatoes, garlic, and fragrant herbs. The zucchini noodles are lightly sautéed for a subtle crunch, creating the perfect base for soaking up the savory sauce and meatballs. With just 20 minutes of prep and a total cooking time of 40 minutes, this satisfying and nutritious dish is easy to make and perfect for busy weeknights or special occasions. Serve it with a sprinkle of fresh basil for a burst of flavor and vibrancy – your Whole30 journey just got a whole lot tastier!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 pound Ground beef (85% lean or higher)
- 0.5 pound Ground pork
- 0.25 cup Almond flour
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Italian seasoning (Whole30-compliant)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Avocado oil (or olive oil)
- 28 ounces Crushed tomatoes (Whole30-compliant, no added sugar)
- 1 medium Yellow onion
- 3 large Garlic cloves
- 0.5 teaspoon Red pepper flakes
- 6 leaves Fresh basil leaves (optional)
Instructions
Start by preparing the zucchini noodles. Using a spiralizer, create zucchini noodles from the 4 medium zucchinis. Set them aside on a paper towel to absorb excess moisture.
In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
Form the meat mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.
Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the meatballs in batches and sear them for 2-3 minutes on each side until browned. Remove the meatballs from the skillet and set them aside. They will finish cooking in the sauce.
In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and red pepper flakes, stirring for another 30 seconds until fragrant.
Pour in the crushed tomatoes and stir to combine. Bring the sauce to a gentle simmer, then return the meatballs to the skillet, nestling them into the sauce.
Cover the skillet and let the meatballs simmer in the sauce for 20-25 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce thickens. Adjust seasoning with additional salt and pepper if needed.
About 5 minutes before the meatballs finish cooking, heat a large nonstick skillet over medium heat. Add the prepared zucchini noodles and sauté for 3-4 minutes until just tender. Avoid overcooking to prevent them from becoming soggy.
Serve the zucchini noodles topped with the tomato sauce and meatballs. Garnish with fresh basil leaves if desired.
Enjoy your Whole30-compliant spaghetti dinner!
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 10472 mg | 455% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 83.4 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 491 mg | 38% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4656 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.
