Spaghetti and meatballs are the ultimate comfort food. I don’t know about you, but it brings me right back to my childhood when things were simpler. For a while after giving up gluten, I thought I’d never be able to enjoy this meal again. Thankfully, paleo meatballs are super easy to make, and go great with spaghetti squash.
It’s funny how a meal can make us feel warm and comforted, isn’t it? It’s in the way we were raised, we remember happy times with our family, the foods we ate during holidays, the traditions we created. My husband’s grandmother was 100% Italian, so the love for spaghetti runs deep in our families.
These meatballs are paleo, super easy, and you really can’t tell there’s no breadcrumbs in them. They stick together well, cooked perfectly, and really add a great flavor profile to the flavorless spaghetti squash that we serve them with.
I like to give these paleo meatballs about 30 minutes to bake in the oven before I let them simmer in the tomato sauce for another 20 minutes or so. This way, I know they are cooked all the way, yet they still get to absorb a lot of the tastes from the sauce and spices they’re simmering in. Plus, then they’re still nice and hot when the squash is ready!
The spaghetti squash is really easy to make; just cut it in half and roast it face down. Personally, I love to make it in the Instant Pot. I just pierce it all over, leave it whole, and put it in the IP with a cup of water.
It cooks easily on high pressure for 10-15 minutes, depending on how big your squash is. Then let it sit while the pressure comes down naturally for about another 10 minutes. And let it cool before removing it!
Paleo Meatballs & Spaghetti Squash
Paleo Meatballs & Spaghetti Squash
Ingredients
- 2 pounds ground beef or turkey or chuck - grass fed is preferred
- 2 eggs
- 1/2 teaspoon dried basil
- 2 teaspoon garlic powder
- 2 3/4 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon dried minced onions
- 1 1/2 teaspoon salt
- 1/2 cup almond flour
- 6 cups spaghetti sauce
Instructions
- Preheat oven to 350 degrees.
- Mix everything except sauce together well in a bowl.
- Roll into 1.5" meatballs and place on baking sheet.
- Bake about 30 minutes, and then put in a large stock pot with the sauce.
- Simmer the Paleo meatballs for 20-30 minutes.
- I usually add some more seasonings to the sauce as well. Salt, pepper, garlic powder to taste.
- The spaghetti squash needs to be cooked at 400 degrees.
- Cut the squash in half and scoop out the seeds.
- Brush olive oil on a baking sheet and place the squash face down.
- Check after 30 minutes. If a fork can easily pierce the skin, then it's done.
Nutrition
Paleo meatballs are a great way to add some healthy, delicious bulk to a mostly vegetable-based meal. These are so delicious, that even my 5 year old loves this ‘spaghetti’, and will eat 2 bowls of it. Without a fight.
That right there is worth giving this recipe a try, right?
Update Notes
This post was originally published in April 2016 and was updated in March 2018.
I love spaghetti squash and eat it as often as I can. This recipes sounds great and looks so tasty. What a great way to have spaghetti without the pasta. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Thanks for visiting and sharing!