Paleo Spaghetti and Meatballs

I decided to do a Paleo version of one of my favorites – spaghetti and meatballs! I had bought a spaghetti squash recently, had some fresh tomatoes, and decided I just needed to make some meatballs to go with it. I sort of made this recipe up, but it came out delicious and my boyfriend loved the meatballs (so they are man-approved as well). I also used the most phenomenal sauce I’ve ever tried: Newman’s Own “Sockarooni”. It has peppers, mushrooms, and tons of flavor. I know jar spaghetti sauces aren’t technically Paleo, but I tend to make things that are easy (because by the time I make dinner, I’m usually already hungry). I also baked the spaghetti squash the night before so that I only had to wait for the meatballs to cook. I’m too busy to sit around and make fancy dishes, but this one certainly tasted like I had slaved over it. Enjoy!

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Paleo Spaghetti and Meatballs

  • Servings: 5-6 (makes about 2 dozen meatballs)
  • Print

Ingredients:

  • 1 1/2 spaghetti squash (I baked one new squash and had spaghetti from half of one frozen)
  • 2 lbs. ground meat (I used 1 lb. lean ground turkey and 1 lb. ground Italian sausage)
  • 2 eggs
  • 2 tbsp. almond meal/flour
  • 2-3 large tomatoes, diced
  • 1 jar pasta sauce (about 24 oz.)
  • 2 tbsp. olive oil
  • 1 tbsp. minced garlic
  • Paprika (to taste)
  • Garlic powder (to taste)
  • Italian seasoning (to taste)
  • Cumin (to taste)
  • Salt and pepper (to taste)

Directions:

1.) Bake spaghetti squash (see step by step instructions here) and scrape “spaghetti” out of shells. Place onto paper towels on a colander/bowl and set aside.

2.) Combine ground meat, eggs, almond meal, and spices in a large bowl and mix by hand. Then roll into balls.

3.) Over medium heat, heat the olive oil and garlic in a large skillet. Then add the diced tomatoes and let simmer for a few minutes. My sauce came out a little watery (but thickened after standing), so maybe drain some of the tomato juices before cooking.

4.) Transfer the tomatoes to a large sauce pan or dutch oven over medium heat, leaving some of the olive oil/juices in the skillet. Add the jar of sauce to the pan/dutch oven and cover.

5.) Start adding the meatballs to the skillet to brown them. Flip them over when they start to get brown. You don’t want to cook them all the way through, just enough so that they keep their shape. You may have to do this in batches! Once browned, add them to the sauce pan/dutch oven.

6.) Let meatballs simmer in sauce for about 20 minutes, or until fully cooked. Ladle sauce and meatballs over spaghetti squash and enjoy! If I wasn’t eating Paleo I would top with Parmesan or mozzarella 🙂

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