Paleo Classic Spaghetti and Meatballs

Indulge in the hearty comfort of this Paleo Classic Spaghetti and Meatballs, a wholesome twist on a beloved Italian favorite. Perfectly seasoned meatballs made with a blend of ground beef and pork are baked to juicy perfection, then simmered in a robust garlic-tomato sauce that’s brimming with flavor. Instead of traditional pasta, this recipe features tender, nutrient-packed zucchini noodles, keeping it entirely grain-free and paleo-friendly. With minimal prep time and simple ingredients like almond flour, dried herbs, and fresh parsley, this dish effortlessly combines health-conscious eating with the rich, satisfying taste of a classic meal. Perfect for weeknight dinners or a crowd-pleasing feast, it’s a deliciously guilt-free way to enjoy a spaghetti night!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Ground beef
• 0.5 pound Ground pork
• 1 large Egg
• 0.5 cup Almond flour
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 28 ounces Crushed tomatoes
• 1 small, finely chopped Yellow onion
• 3 minced Garlic cloves
• 3 large Zucchini
• 0.25 cup, chopped Fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a large bowl, combine the ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Mix until well incorporated.

Step 3

Shape the mixture into 1.5-inch meatballs and place them onto a baking sheet lined with parchment paper.

Step 4

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

Step 5

While the meatballs are baking, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 6

Stir in the minced garlic and cook for an additional 1-2 minutes.

Step 7

Add the crushed tomatoes to the onion and garlic mixture. Simmer the sauce over low heat for 10 minutes, stirring occasionally.

Step 8

Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or slice the zucchini into thin strips.

Step 9

Once the meatballs are done, add them to the tomato sauce and gently toss to coat them with the sauce.

Step 10

In a separate pan, lightly cook the zucchini noodles over medium heat for 2-3 minutes, until just tender.

Step 11

To serve, place a portion of zucchini noodles on each plate, topped with meatballs and sauce. Garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(2461.0g)

Amount per serving	% Daily Value*
Calories	2801.7

Total Fat 191.4g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 5.2g
Cholesterol 724.7mg	0%
Sodium 8947.6mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 24.4g	0%
Total Sugars 80.2g
Protein 168.4g	0%

Vitamin D 53.8IU	0%
Calcium 564.0mg	0%
Iron 21.3mg	0%
Potassium 4774.7mg	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: 60.0%

Protein: 23.4%

Carbs: 16.6%