Paleo Spaghetti and Meatballs

With our paleo take on this traditional dish you won’t be missing a thing, except for the bloat. It’s fresh, all from scratch and won’t leave you feeling like you need to be rolled to bed afterward. It’s an easy way to get your veggies and meat in, and your kids can even help with the zoodles which is fun to get the whole family involved in the kitchen! We make our zoodles using a spiralizer. It’s really easy with the one we have and takes little time. It has three different blades for various sizes of zoodles. You can also spiralize other veggies too! It’s fun!

The recipe appears to be a little long, but it’s really just because there are lots of fresh herbs from our herb garden in it. The fresh herbs really make this dish robust, so see past the lengthy list and give this recipe a try! Your taste buds and gut will be glad you did!

Get in the kitchen and make this savory dish!

4.80 from 5 ratings

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Paleo Spaghetti and Meatballs

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4

With our paleo spaghetti and meatballs you won't be missing a thing, except for the bloat. It's fresh, flavorful, and a great family meal.

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Ingredients

½1x2x3x

For the meatballs:

• 1 lb ground beef
• 1 lb ground pork
• 1 Tbsp sage, chopped
• 1 Tbsp rosemary, chopped
• 1 Tbsp thyme, chopped
• 1 Tbsp oregano, chopped
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp ground pepper
• 1 tsp salt
• 2 eggs

For the sauce:

• Splash of avocado oil
• 4 cloves of garlic, minced
• 1/4 cup diced onion
• 1 Tbsp sage, chopped
• 1 Tbsp rosemary, chopped
• 1 Tbsp thyme, chopped
• 1 Tbsp oregano, chopped
• 1 Tbsp basil, chopped
• 14.5 oz can diced tomatoes
• 6 oz can tomato paste
• Salt
• Pepper

For the noodles:

• 3 small zucchinis

Equipment

• Spiralizer

Instructions

 

• Preheat oven to 350 degrees.
• Chop all the fresh herbs for both the meatballs and the sauce.
• Prepare meatball mixture by combining all of the meatball ingredients together in a bowl. Mix well with your hands until everything is evenly incorporated.
• Line a baking pan or sheet with parchment paper for easier cleanup. Form the meatball mixture into balls about the size of a golfball. Place them on the baking sheet with a little bit of space between each meatball.
• Place in the oven and cook for 30 minutes.
• While meatballs are cooking, prepare the sauce. In a large saucepan or skillet over medium heat, warm the avocado oil and garlic. Once the garlic becomes fragrant add the onions.
• Once the onions are transparent, add the chopped herbs and continue cooking until they are fragrant as well. Stir the ingredients around to keep them from burning.
• Next, add the diced tomatoes and tomato paste. Stir to combine all of the ingredients. Just when your sauce starts to bubble, turn the heat to low and let it simmer until your meatballs finish cooking.
• While the sauce and meatballs are finishing up, turn your zucchinis into zoodles using a spiralizer.
• Once the meatballs finish cooking, pull them out of the oven and warm up the zoodles while the meatballs cool off for a minute. Warm a pan on medium heat with a little avocado oil. Toss in the zoodles and a pinch of salt and sauté for just a couple of minutes to warm. 
• To plate, start with zoodles, then meatballs and finally the sauce on top. Top with more fresh basil and serve.

Last Step:

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Course: Main Course

Author: Justin + Erica Winn

Cuisine: Italian

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