Paleo Spaghetti with Meatballs and Tomato Sauce

Indulge in the hearty, wholesome flavors of Paleo Spaghetti with Meatballs and Tomato Sauce—a grain-free twist on a classic comfort dish. Perfectly seasoned meatballs, made with a blend of grass-fed beef, ground pork, almond flour, and zesty Italian spices, are oven-baked until golden. They're then simmered in a rich, aromatic tomato-basil sauce, brightened with notes of garlic and red pepper flakes. Instead of traditional pasta, tender zucchini noodles bring a satisfying crunch while keeping the dish light, gluten-free, and Paleo-approved. Ready in just an hour, this recipe is a nourishing, family-friendly way to enjoy your favorite Italian-inspired meal, completely guilt-free. Ideal for weeknight dinners or cozy gatherings, this low-carb masterpiece will leave everyone asking for seconds!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound ground beef (grass-fed)
• 0.5 pound ground pork
• 0.33 cup almond flour
• 1 egg
• 2 cloves garlic (minced)
• 0.5 cup onion (finely chopped)
• 1 teaspoon Italian seasoning
• 1.5 teaspoons sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 28 ounces canned crushed tomatoes (unsweetened)
• 0.25 cup fresh basil (chopped)
• 4 medium zucchini
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, garlic, chopped onion, Italian seasoning, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Mix until well combined, but do not overwork the meat mixture.

Step 3

Form the meat mixture into 1.5-inch meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the meatballs are golden brown and cooked through.

Step 4

While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.

Step 5

Pour in the crushed tomatoes, 0.5 teaspoon of sea salt, red pepper flakes, and half of the chopped basil. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally.

Step 6

While the tomato sauce simmers, prepare the zucchini noodles. Use a spiralizer or julienne peeler to turn the zucchini into noodle shapes.

Step 7

In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crunchy. Avoid overcooking to prevent soggy noodles.

Step 8

Once the meatballs are done, transfer them to the skillet with the tomato sauce and gently coat them in the sauce.

Step 9

Serve the meatballs and tomato sauce over the prepared zucchini noodles. Garnish with the remaining fresh basil.

Step 10

Enjoy your Paleo Spaghetti with Meatballs and Tomato Sauce!

Nutrition Facts

Serving size	(2518.5g)

Amount per serving	% Daily Value*
Calories	2695.4

Total Fat 170.3g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 5.0g
Cholesterol 701.2mg	0%
Sodium 12482.5mg	0%
Total Carbohydrate 113.5g	0%
Dietary Fiber 23.0g	0%
Total Sugars 82.2g
Protein 172.4g	0%

Vitamin D 48IU	0%
Calcium 551.3mg	0%
Iron 24.4mg	0%
Potassium 4440.4mg	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: 57.3%

Protein: 25.8%

Carbs: 17.0%