Paleo Meatballs & Spaghetti Squash
Homemade paleo meatballs and spaghetti squash, so healthy for you and still deliciously comforting.
Servings 8 servings
- 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
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