Whole30 Spaghetti with Tomato Sauce and Meatballs
Transform your classic comfort food cravings into a wholesome, Whole30-approved meal with this irresistible Whole30 Spaghetti with Tomato Sauce and Meatballs. Packed with flavor and free of grains, dairy, and added sugars, this recipe features tender, juicy meatballs made from a savory blend of ground beef, ground pork, and almond flour, seasoned to perfection with Italian herbs. Paired with vibrant zucchini noodles and a rich, tomato-based sauce infused with garlic, onion, and a hint of red pepper flakes, this dish is a healthy, satisfying alternative to traditional spaghetti. Ready in just one hour and perfect for meal prep or a cozy dinner, this gluten-free and dairy-free spaghetti recipe will quickly become a family favorite. Garnish with fresh basil for a fragrant finishing touch!
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Ingredients
- 4 medium Zucchini
- 1 pound Ground beef (85% lean or higher)
- 0.5 pound Ground pork
- 0.25 cup Almond flour
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Italian seasoning (Whole30-compliant)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Avocado oil (or olive oil)
- 28 ounces Crushed tomatoes (Whole30-compliant, no added sugar)
- 1 medium Yellow onion
- 3 large Garlic cloves
- 0.5 teaspoon Red pepper flakes
- 6 leaves Fresh basil leaves (optional)
Directions
Step 1
Start by preparing the zucchini noodles. Using a spiralizer, create zucchini noodles from the 4 medium zucchinis. Set them aside on a paper towel to absorb excess moisture.
Step 2
In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
Step 3
Form the meat mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.
Step 4
Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the meatballs in batches and sear them for 2-3 minutes on each side until browned. Remove the meatballs from the skillet and set them aside. They will finish cooking in the sauce.
Step 5
In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and red pepper flakes, stirring for another 30 seconds until fragrant.
Step 6
Pour in the crushed tomatoes and stir to combine. Bring the sauce to a gentle simmer, then return the meatballs to the skillet, nestling them into the sauce.
Step 7
Cover the skillet and let the meatballs simmer in the sauce for 20-25 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce thickens. Adjust seasoning with additional salt and pepper if needed.
Step 8
About 5 minutes before the meatballs finish cooking, heat a large nonstick skillet over medium heat. Add the prepared zucchini noodles and sauté for 3-4 minutes until just tender. Avoid overcooking to prevent them from becoming soggy.
Step 9
Serve the zucchini noodles topped with the tomato sauce and meatballs. Garnish with fresh basil leaves if desired.
Step 10
Enjoy your Whole30-compliant spaghetti dinner!
Nutrition Facts
| Serving size | (2505.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2820.9 |
| Total Fat 175.5g | 0% |
| Saturated Fat 56.6g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 763.0mg | 0% |
| Sodium 10471.7mg | 0% |
| Total Carbohydrate 123.4g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 83.4g | |
| Protein 205.5g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 491.2mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 4656.2mg | 0% |
Source of Calories