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Paleo Spaghetti and Meatballs

Paleo Spaghetti And Meatballs

There is not a Paleo person alive who does not enjoy a round little meatball from time to time, whether it is game season, or a weekend family dinner. Besides their cute, bite-sized, friendly appearance, meatballs can be made from any kind of ground meat, making them one of the most versatile dishes. For example, we have gladly eaten a plate of chicken meatballs with marinara sauce, and we know for a fact that mustard-maple glazed turkey meatballs make for a festive dinner indeed.

Today, however, we are sticking with the classic meatball mixture of beef, pork and veal, minus the breadcrumbs of course. Instead, we add one cup of almond meal to bind all the ingredients together. If you are catering to a nut-free diet, why not try 1/4 cup of coconut flour and an extra egg in replacement. That being said, the ideal meatball is all about the texture, and this is something that you will have to play around with. Even how the meat had been ground, or double ground, will have an effect on the final result. Coarse ground meat is best for chili or select sausages, though keep in mind, finer ground meats will become denser when packed together.

Keep it loose in rolling your meatballs by hand and never press them down in the skillet. Brown them well, and give them plenty of time to simmer with the plum tomatoes and red wine – a glorious dinner awaits those who wisely follow instructions.

Paleo Spaghetti And Meatballs Recipe

Serves: 6Prep: 30 minCook: 1h 15 min
Notice

Protein: 73g / %

Carbs: 34g / %

Fat: 65g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 1 lb. ground beef
  • 1 cup almond meal
  • 3 tbsp. fresh parsley, chopped
  • 1/4 tsp. nutmeg
  • 1 large egg
  • Cooking fat
  • 1 large spaghetti squash
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup red wine
  • 28 oz. can plum tomatoes
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 350F, cut the squash in half lengthwise and remove the seeds. Place on a baking sheet, cut side down for about 30 minutes.
  2. Combine the ground meats, almond meal, 2 tbsp. parsley and egg in a bowl.
  3. Form 2-inch meatballs with the mixture, recipe makes about 16 meatballs.
  4. Place a large skillet over a medium-heat and add a very generous amount of cooking fat or ghee.
  5. Carefully place some of the meatballs in the hot oil and brown the meat on all sides for about 10 minutes. Proceed in batches to brown all the meatballs.
  6. Set the meatballs aside and carefully discard of most of the hot oil.
  7. Add the onion and garlic to the skillet and cook for about 10 minutes.
  8. Add the wine, cook for another 3 minutes and then add the remaining parsley and tomatoes; season to taste.
  9. Add the meatballs back with the sauce, cover and simmer on low for 25 minutes.
  10. Break the cooked spaghetti squash apart with a fork to form the pasta.
  11. Serve the pasta with sauce and meatballs on top.