Spaghetti and Meatballs
Bookmark this page, because when your friends hear that pasta is “out” with paleo, you can quickly turn to it and say “not so fast!” This dish will definitely give you your spaghetti fix, along with some amazing meatballs.
- 1 1 1 Egg, whisked
- 1 lb 1 lb 1 lb Ground Turkey, or choice of ground meat
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Aminos
- 1.5 cup 1.5 cup 1.5 cup Onion, 3/4 cup finely chopped (for meatballs), 3/4 cup chopped for marinara
- 2 Tbsp 2 Tbsp 2 Tbsp Garlic, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
- 24 oz 24 oz 24 oz Fire Roasted Diced Tomatoes, no salt added
- 1 tsp 1 tsp 1 tsp Oregano, dried
- 2 Tbsp 2 Tbsp 2 Tbsp Parsley, Flat Leaf, finely chopped
- 1/2 tsp 1/2 tsp 1/2 tsp Salt and Pepper, to taste
- 1 whole 1 whole 1 whole Baked Spaghetti Squash (click for recipe)
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 oven to bake at 350°F.
- In a medium-sized mixing bowl, combine ground meat, onion, egg, coconut aminos, garlic powder, salt, and pepper.
- Form ground meat mixture into 1-inch balls, and place on two parchment-lined baking sheets.
- Cut spaghetti squash in half and scoop out seeds.
- Place spaghetti squash on cookie sheet, and place in oven with meatballs.
- Bake meatballs at 350°F for 25 minutes. Allow spaghetti squash to bake for 50 minutes.
- In a sauce pan, sauté 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, combining 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, remove lid.
- Remove spaghetti squash from oven and shred with a fork to make 'noodles.'
- Toss spaghetti squash with sauce, top with meatballs, and serve.
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About This RecipeDairy Free GAPS Nut Free Poultry Shellfish Free Sugar Free Whole30
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Very delicious. I skipped making the meatballs and just made a meat sauce.
So much easier than I thought it was going to be. My husband is very happy that we will not have to give up spaghetti.
Apparently you have to use onions twice in the recipe and I’m lost on how much onions and how the cut them for the meatballs…? Kinda frustrating…can’t wait to try it though whenever I can figure out that missing detail!
I’ve made this twice now – YUM! This time had to add a little almond flour to get the meatballs to firm up (my turkey had been frozen and it was a little liquidy). My toddler devoured the spaghetti squash (I mixed it with olive oil and sea salt) which was so fun. The leftovers were terrific, too. I’ll definitely keep making this. I used jarred, no sugar added marinara sauce b/c I was short on time and ingredients. 🙂
(PS/FYI – the ingredients list looks off right now… I added 3/4 cup finely diced onions to my meatballs… onions are only listed once in the ingredients list, but twice in the instructions – for both meatballs and sauce.)
I really like this turkey meatball recipe. It is simple and delicious. I used semi-frozen organic ground turkey and finished defrosting in microwave. Then I added it to all ingredients. They consistency was a little soft, but after I formed and baked them, they turned out great. I did sautee my onions before adding them to the batch because I don’t like crunchy onions and they give more flavor to the meatballs when softened. I used my favorite pasta sauce and added pine nuts and parmesan cheese to top it. It was a family winner!