Paleo Spaghetti and Meatballs
Ingredients
The meatballs
-
1
lb
ground beef
-
1
lb
ground pork
-
1
Tbsp
sage, chopped
-
1
Tbsp
rosemary, chopped
-
1
Tbsp
thyme, chopped
-
1
Tbsp
oregano, chopped
-
1
Tbsp
garlic powder
-
1
Tbsp
onion powder
-
1
tsp
ground pepper
-
1
tsp
salt
-
2
eggs
The sauce
-
Splash of
avocado oil
-
4
cloves
garlic, minced
-
¼
cup
diced onion
-
1
Tbsp
sage, chopped
-
1
Tbsp
rosemary, chopped
-
1
Tbsp
thyme, chopped
-
1
Tbsp
oregano, chopped
-
1
Tbsp
basil, chopped
-
14.5
oz
can diced tomatoes
-
6
oz
can tomato paste
-
Salt
-
Pepper
The noodles
Instructions
- Preheat the oven to 350 degrees.
- Chop all the fresh herbs for the meatballs and sauce.
- Combine all meatball ingredients in a bowl and mix well.
- Line a baking pan with parchment paper and form the meatball mixture into golfball-sized balls.
- Place the meatballs on the baking sheet and cook for 30 minutes.
- While the meatballs are cooking, prepare the sauce by warming avocado oil and garlic in a skillet.
- Add onions and cook until transparent, then add chopped herbs and cook until fragrant.
- Stir in diced tomatoes and tomato paste, then simmer on low heat.
- Spiralize the zucchinis into zoodles.
- Once meatballs are done, sauté the zoodles in a pan with a little avocado oil for a couple of minutes.
- Plate the zoodles, top with meatballs, and add sauce. Garnish with fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
200mg
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