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.
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:
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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.
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Form the mixture into 1½-inch meatballs.
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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:
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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.
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Cover the pot with a lid and place over high heat. Cook for about 20 minutes until squash is tender.
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Drain and shred the squash into “noodles” by scraping out the flesh with a fork.
Sauce:
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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.
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Stir the mushrooms, green bell pepper, zucchini, and olives into onion mixture. Sauté for 3 to 5 minutes until slightly softened.
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Add tomatoes, basil, oregano, and honey. Bring to a simmer.
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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.
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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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