Spaghetti and Meatballs
With our paleo take on this traditional dish you won’t be missing a thing, except for the bloat. It’s fresh, all from scratch and won’t leave you feeling like you need to be rolled to bed afterward. It’s an easy way to get your veggies and meat in, and your kids can even help with the zoodles which is fun to get the whole family involved in the kitchen!
- 1 lb 1 lb 1 lb Ground Pork
- 1 lb 1 lb 1 lb Ground Beef
- 2 Tbsp 2 Tbsp 2 Tbsp Sage, Chopped
- 2 Tbsp 2 Tbsp 2 Tbsp fresh Rosemary, Chopped
- 2 Tbsp 2 Tbsp 2 Tbsp fresh Thyme, Chopped
- 2 Tbsp 2 Tbsp 2 Tbsp fresh Oregano, Chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Garlic Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Onion Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Salt
- 2 whole 2 whole 2 whole Pastured Eggs
- 1 Tbsp 1 Tbsp 1 Tbsp Avocado Oil
- 4 cloves 4 cloves 4 cloves Garlic, Minced
- 0.25 cup 0.25 cup 0.25 cup Onion, Diced
- 1 Tbsp 1 Tbsp 1 Tbsp fresh Basil, Chopped
- 14.5 oz 14.5 oz 14.5 oz Diced Tomatoes, Canned
- 6 oz 6 oz 6 oz Tomato Paste, Canned
- 4 whole 4 whole 4 whole Zucchini, Spiralized into zoodles
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees.
- Prepare your meatball mixture by combining the ground beef, pork and eggs with 1 tbsp each of sage, rosemary, thyme, oregano, garlic powder, onion powder, black pepper and salt together in a bowl until everything is mixed evenly.
- Cover a baking pan with aluminum foil for easier cleanup. Form your mixture into meatballs of your desired size and place them on a baking pan with a little bit of space between each meatball.
- Place in the oven and cook for 30 minutes.
- While your meatballs are cooking, prepare the sauce.
- In a sauce pan or skillet over medium heat, warm the avocado oil and fresh garlic.
- Once the garlic becomes fragrant add the onions to your pan.
- Once the onions are transparent, add the remaining freshly chopped herbs (reserve a little basil for garnish) and continue cooking until they are fragrant as well. Stir the ingredients around to keep them from burning.
- Next, add the diced tomatoes and tomato paste. Stir to combine all of the ingredients. Just when your sauce starts to bubble, turn the heat to low and let it simmer until your meatballs finish cooking.
- While the sauce and meatballs are finishing up, turn your zucchinis into zoodles using a spiralizer.
- Once the meatballs finish cooking, pull them out of the oven and warm up the zoodles while the meatballs cool off for a minute. Do this by warming a pan on medium heat with a little avocado or olive oil. Toss in the zoodles in and saute for just a couple of minutes to warm. Don't cook them too long or they will get mushy, 2-3 minutes will be good.
- Now, plate your dish! Zoodles, then meatballs and finally the sauce on top!
- Top with some fresh basil. Ok, go eat already!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.