Whole30 Classic Spaghetti and Meatballs

Transform your weeknight dinner with this flavorful Whole30 Classic Spaghetti and Meatballs recipe, a healthy twist on a comfort food favorite! Featuring tender, oven-baked meatballs made from a savory blend of ground beef and pork, almond flour, and herbs, this dish is paired with vibrant zucchini noodles that are quick to prepare and packed with nutrients. A simple yet rich homemade tomato sauce infused with garlic and fresh basil ties everything together for a meal that's gluten-free, dairy-free, and perfect for anyone following the Whole30 program. Ready in under an hour and serving a satisfying four portions, this recipe proves that indulgence and clean eating can go hand in hand. Perfect for family dinners or meal prep, this wholesome take on spaghetti and meatballs will leave everyone at the table asking for seconds!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

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

Directions

Step 1

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

Step 2

In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried oregano, dried basil, sea salt, and black pepper. Mix until all ingredients are thoroughly combined.

Step 3

Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Step 4

Bake the meatballs in the preheated oven for 15-20 minutes, until they are cooked through and lightly browned.

Step 5

While the meatballs are baking, prepare the zucchini noodles by spiraling the zucchini using a spiralizer or julienne peeler. Set them aside.

Step 6

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.

Step 7

Add the crushed tomatoes to the saucepan and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 8

Gently add the baked meatballs to the tomato sauce and let them simmer together for about 5 minutes to absorb the flavors.

Step 9

In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing occasionally, until they are just tender.

Step 10

Serve the zucchini noodles topped with meatballs and sauce, garnished with fresh basil leaves.

Nutrition Facts

Serving size	(2396.0g)

Amount per serving	% Daily Value*
Calories	2645.7

Total Fat 179.3g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 5.2g
Cholesterol 724.7mg	0%
Sodium 10404.4mg	0%
Total Carbohydrate 109.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 78.6g
Protein 162.7g	0%

Vitamin D 53.8IU	0%
Calcium 494.8mg	0%
Iron 20.0mg	0%
Potassium 4653.5mg	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: 59.7%

Protein: 24.1%

Carbs: 16.2%