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Spaghetti and meatballs are the ultimate comfort food.  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.

Paleo Meatballs & Spaghetti Squash

Homemade paleo meatballs and spaghetti squash, so healthy for you and still deliciously comforting.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 325kcal
Author Stefani Ganong


  • 2 pounds ground beef or turkey or chuck - grass fed is preferred
  • 2 eggs
  • 1/2 teaspoon dried basil
  • 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


  • 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.


Serving: 3meatballs | Calories: 325kcal | Carbohydrates: 10g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 118mg | Fiber: 3g | Sugar: 8g