Spaghetti and meatballs was never a meal that I was really interested in as pre-paleo Hayley, so I was a bit surprised at how anxious I was to attempt this recipe. Bill and I don’t suffer from any pasta or bread cravings. Removing grains from our diets, luckily for us, was effortless. I was gluten free for a long time before going completely grain free, so the idea of not eating grains altogether made a lot of sense for me. Bill on the other hand, went grain free cold turkey, and has never looked back (he’s amazing, I know). Now before you think we are immune to human temptations, if you were to put a bag of Peanut M&Ms; or Reeses cups in front of us, memories of those melt in your mouth, not in your hand treats might send us searching for a dark chocolate and almond butter fix. However, filling the grain void with “faux grain” meals is not one that we have any desire to feed into.
Although we prefer a hunk of meat or fish with a big side of veggies over faux spaghetti, cauliflower rice, or coconut flour bread, we still managed to whip up a delicious recipe for a simple home made marinara tossed with perfectly paleo meat balls. This dish was mouth watering, simple yet filling, and very fun to create!
- 1 lb lean ground turkey, or choice of ground meat
- 3/4 cup finely chopped onion
- 1 egg, whisked
- 2 tablespoons coconut aminos
- 1 teaspoon each of garlic powder, salt, and pepper
- Preheat oven to bake at 350.
- In a medium sized mixing bowl, combine all ingredients.
- Form ground meat mixture into 1 inch balls, and place on two parchment lined baking sheets.
- Bake at 350 for 25 minutes.
- 2 cans salt free Muir Glen diced tomatoes
- 3/4 cup chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 2 tablespoons fresh flat leaf parsley, finely chopped
- 1 teaspoon oregano
- Salt and pepper to taste
- In a sauce pan, saute onion and garlic in olive oil on medium heat.
- Once onion and garlic have reduced and infused the olive oil with flavor, add two cans of diced tomatoes.
- Add salt, pepper, oregano, and parsley to sauce and stir, blending all ingredients.
- Bring sauce to a boil, turn down to simmer, and let simmer for 20 minutes covered. If sauce starts to boil when covered, then remove lid.
- Toss spaghetti squash* with sauce, top with meat balls, and serve.
* Cut spaghetti squash in half, remove seeds, microwave each half for 10 minutes, and scoop out squash with a fork into a bowl.
This was a fantastic home made “pasta” dish that would calm the cravings of any former spaghetti lover. Another perk to this meal was that any left over meatballs were a great addition to our eggs the next morning. They were like mini turkey sausages. Absolutely delicious!