Paleo Spaghetti and Meatballs
I don’t think I have expressed enough here how much I LOVE spaghetti and meatballs. I really do think it’s one of my favorite foods.
Thank God that we have now advanced enough in our food technology to manipulate food to look like noodles. Recreating foods to fit my Whole30 lifestyle has become a passion/obsession over the past year. I will literally look at a menu when going out to eat and think,” can I make this Whole30?”. I usually can find a way. I hate to hear people complaining of their tasteless meals because they are tracking their macros. It’s silly to me. You can always find a way to make your favorites and still enjoy your meals.
If I can’t have pasta I will have zoodles. If I can’t have rice I will make cauli rice. And having #strugglechicken in your meal prep containers is… I can’t even. There are plenty of herbs and seasonings out there to flavor your meals.
Like meatballs for example. I love making a big batch to freeze for a rainy day when I can’t remember my name, I poured coffee in my breakfast bowl, and didn’t get out of work until unthirty. It’s a grab and go protein. And protein is key for your nutrition.
Now gather round because it’s time to dig into this classic amazing dish!
A summer squash variety is transformed into a pasta dish worthy of a Lady and Tramp kiss! Especially them meatballs!
For the noodles:
2 large zucchini, spiralized or julienned
2 yellow squash, spiralized or julienned
For the Meatballs:
1 lb of ground meat ( I went with organic beef)
1 tsp of salt
1 tsp black pepper
¼ cup of chopped parsley
1 tsp of garlic powder
½ tsp onion powder
2 ½ tsp coconut amminos
1 tsp oregano
¼ tsp crushed red pepper flakes
For the sauce:
¼ cup of olive oil
4 cloves of garlic, minced
1 28 oz can of whole peeled tomatoes
1 15 oz can of diced tomatoes
1 tsp salt
3 basil leaves, chopped thin
½ yellow onion, diced
1 bay leaf
Preheat oven to 350
Whisk egg in a large mixing bowl
Add meat and seasoning and knead everything thoroughly
Form meat mixture into 1” balls
Place on a parchment paper lined baking sheet until all of the mixture is used up
Place in oven to bake for 30 minutes
While the meatballs are going, prepare the sauce
In a sauce pan heat oil on medium heat
Add onion and sauté until softened (about 5 minutes)
Add garlic and stir for about 1 minute
Add peeled tomatoes and diced tomatoes
Turn off heat temporarily
Squish all the tomatoes in pan (I sometimes use my hands! Or you can use a potato masher)
Turn heat back on to medium low
Stir in salt and basil leaves
Top with bay leaf and let simmer until meatballs are done
Add sauce to veggie noodles and toss until coated and top with meatballs to serve.
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