Spaghetti and Meatballs (Paleo Style) Recipe

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Dwight Wells Modified: March 25, 2022
Spaghetti and Meatballs (Paleo Style) Recipe

How To Make Spaghetti and Meatballs (Paleo Style)

These spaghetti and meatballs trade actual pasta for seasoned spaghetti squash. It’s topped with tomato mushroom sauce for a delicious, filling meal.

Preparation: 30 minutes
Cooking: 55 minutes
Total: 1 hour 25 minutes

Serves:

Ingredients

For Meatballs:

  • 1lblean ground beef
  • 1onion,grated
  • ½cupquinoa,cooked
  • ¼cupmilk
  • 2garlic cloves,minced
  • 1egg,beaten
  • 2tbspfresh basil,chopped
  • 2tbspfresh oregano,chopped
  • 1tspred pepper flakes
  • salt and ground black pepper,to taste
  • 1tbspolive oil

For Pasta:

  • 1tspolive oil,or to taste
  • salt,to taste
  • 1large spaghetti squash,halved and seeded

For Sauce:

  • 2tbspolive oil
  • 1onion,chopped
  • 2garlic cloves,minced
  • 1tspred pepper flakes
  • 1cupfresh mushrooms,sliced
  • 1small green bell pepper,chopped
  • ½zucchini,sliced
  • 4ozblack olives,(1 can), sliced
  • 14.5oztomatoes,(1 can), crushed
  • 2tbspfresh basil,chopped
  • 2tbspfresh oregano,chopped
  • 1tbsphoney

Instructions

Meatballs:

  1. Mix the beef, grated onion, quinoa, milk, minced garlic, egg, basil, oregano, red pepper flakes, salt, and black pepper together in a bowl until evenly combined.

  2. Form the mixture into 1½-inch meatballs.

  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil for 5 to 10 minutes until browned on all sides.

Spaghetti Squash:

  1. Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon of olive oil, and a pinch of salt. Place the spaghetti squash, cut side down, into the pot.

  2. Cover the pot with a lid and place over high heat. Cook for about 20 minutes until squash is tender.

  3. Drain and shred the squash into “noodles” by scraping out the flesh with a fork.

Sauce:

  1. Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Sauté chopped onion, minced garlic, and red pepper flakes in hot oil for 5 to 7 minutes until soft and translucent.

  2. Stir the mushrooms, green bell pepper, zucchini, and olives into onion mixture. Sauté for 3 to 5 minutes until slightly softened.

  3. Add tomatoes, basil, oregano, and honey. Bring to a simmer.

  4. Gently stir the meatballs into tomato mixture, return to a simmer, and cook for 20 to 30 minutes, stirring occasionally, until the meatballs are heated through and vegetables are tender.

  5. Divide the squash “noodles” between serving bowls and ladle sauce and meatballs over the top. Enjoy!

Nutrition

  • Calories: 651.81kcal
  • Fat: 41.16g
  • Saturated Fat: 11.64g
  • Trans Fat: 1.34g
  • Monounsaturated Fat: 21.47g
  • Polyunsaturated Fat: 3.51g
  • Carbohydrates: 45.78g
  • Fiber: 9.25g
  • Sugar: 15.69g
  • Protein: 28.71g
  • Cholesterol: 122.03mg
  • Sodium: 1321.45mg
  • Calcium: 205.35mg
  • Potassium: 1176.66mg
  • Iron: 6.86mg
  • Vitamin A: 106.26µg
  • Vitamin C: 42.87mg
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