Paleo Baked Ziti with Meatballs

Elevate your comfort food game with this hearty and wholesome Paleo Baked Ziti with Meatballs, a grain-free twist on the classic Italian favorite. This dish swaps traditional pasta with tender zucchini noodles for a light but satisfying base, layered with juicy, oven-baked meatballs made from a flavorful blend of ground beef and pork, almond flour, and aromatic spices. A rich, homemade tomato sauce infused with garlic, onion, and dried herbs ties it all together, offering a comforting, paleo-friendly dinner that's perfect for family meals or meal prep. Ready in just 90 minutes, this baked ziti is proudly dairy-free, gluten-free, and bursting with fresh basil—making it the ultimate guilt-free indulgence.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 1 egg
• 0.25 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 4 medium zucchini
• 2 tablespoons olive oil
• 1 medium onion
• 3 garlic cloves
• 28 ounces crushed tomatoes
• 1 teaspoon dried basil
• 0.25 teaspoon crushed red pepper flakes
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, 1 teaspoon of salt, and black pepper. Mix well until everything is combined.

Step 3

Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Step 4

Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and golden brown.

Step 5

While the meatballs are baking, prepare the zucchini noodles by using a spiralizer to create zoodles, or julienne the zucchini with a knife.

Step 6

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Step 7

Add minced garlic and cook for an additional 1 minute.

Step 8

Pour in crushed tomatoes, add dried basil, crushed red pepper flakes, and the remaining 0.5 teaspoon of salt. Stir to combine and simmer the sauce for about 15 minutes to meld the flavors together.

Step 9

Once the meatballs are done baking, add them to the tomato sauce and continue to simmer while you prepare the zucchini noodles.

Step 10

Blanch or sauté the zucchini noodles for about 3-5 minutes until just tender.

Step 11

To assemble the dish, layer the zucchini noodles in a large casserole dish.

Step 12

Pour the meatballs and tomato sauce over the top of the zucchini noodles, spreading them evenly.

Step 13

Bake the assembled dish in the oven at 400°F (200°C) for 15 minutes until warmed through and bubbly.

Step 14

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(2540.1g)

Amount per serving	% Daily Value*
Calories	2700.2

Total Fat 178.8g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 721.2mg	0%
Sodium 11612.3mg	0%
Total Carbohydrate 124.4g	0%
Dietary Fiber 22.7g	0%
Total Sugars 85.7g
Protein 163.9g	0%

Vitamin D 48IU	0%
Calcium 518.9mg	0%
Iron 20.1mg	0%
Potassium 4881.3mg	0%

*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.

Source of Calories

Fat: 58.3%

Protein: 23.7%

Carbs: 18.0%