Whole30 Spaghetti and Meatballs
Ingredients
The spaghetti
-
4
medium
zucchini
-
½
tablespoon
kosher salt
The meatballs
-
2
tablespoons
extra virgin olive oil
-
1
lb
85% lean ground beef
-
1
lb
93% lean ground pork
-
1.5
cups
onion, chopped
-
3
large
garlic cloves, minced
-
½
cup
almond meal
-
1
large
egg
-
2
teaspoons
fresh basil
-
2
tablespoons
fresh oregano
-
1
teaspoon
black pepper, freshly ground
-
2
teaspoons
kosher salt
-
¾
teaspoon
red pepper flakes
-
½
teaspoon
fennel
The sauce
-
1
small
onion, diced
-
2
garlic cloves, minced
-
28
oz
tomato puree
-
½
cup
water
-
2
tablespoons
dried oregano
-
1
teaspoon
black pepper, freshly ground
-
1
teaspoon
red pepper flakes
-
2
teaspoons
kosher salt
Instructions
- Heat a Dutch oven over medium-high heat with oil.
- In a large bowl, combine ground beef, pork, onion, garlic, almond meal, egg, and spices.
- Mix the meatball ingredients until combined and form into balls.
- Sear the meatballs in the Dutch oven until browned on all sides, then remove and set aside.
- Use the leftover fat to cook the onion and garlic until translucent.
- Add tomato puree and water, then season with oregano, peppers, and salt.
- Return the meatballs to the sauce and simmer for 1-2 hours.
- Spiralize the zucchini and sprinkle with salt, letting it sit for an hour.
- Pat dry the zucchini, toss in the sauce to cook slightly, then serve with meatballs.
Nutrition Facts (estimated)
Servings
8
Calories
429
Total fat
28g
Total carbohydrates
19g
Total protein
25g
Sodium
1722mg
Cholesterol
99mg
You might also like