If you are trying to go on a successful low-carb/paleo diet, it’s always great to have some go-to easy meals that work well as leftovers and can be made in a big batch. This recipe for the best paleo spaghetti and meatballs is a big winner that tastes just as good as the real thing- and is packed full of delicious, fresh and healthy ingredients.
This is also a great meal for dinner parties since you can make it ahead- no slaving away in the kitchen while your guests wait without you.
I’ve done a few meals with paleo pastas- a zucchini pine nut and cranberry pasta, zucchini shrimp scampi, and a delicious squash pasta pesto. The great thing about all these dishes is that they work well with zucchini OR squash, so you can eat them in season or use whichever you have on hand.
If you are going vegetarian (like we do during Lent- it’s coming fast!!!), I’d use mushrooms as a substitute for meatballs. I like to use portabellas cut into 1 inch chunks, browning them first to give more flavor- and then tossed into the sauce. The cooktime will only be about 20 minutes if not meat, since we aren’t going to be bringing meat to temperature in the spaghetti sauce.
Now, I know most pasta sauces aren’t strictly paleo. I know
For some great sauce ideas, check out these awesome paleo-ish sauces:
The Best Spaghetti Sauce from Nest of Posies (includes heavy cream & storebought sauce)
I also will sometimes just combine a can of tomato sauce and diced tomatoes with diced onions, basil, oregano and any other flavors I am feeling that day.
- 1 spaghetti squash, halved
- 1 lb grass fed ground beef
- 1 onion, diced (very small dice is best- use food processor if one available)
- 3 eggs
- spaghetti sauce- see options linked in post
- 2 tbsp olive oil
- salt, pepper to taste
- parmesan cheese, red pepper flakes, basil or other garnish as desired.
- Cut squash in half, de-seed and remove visible strings (like a pumpkin).
- Place in pan and cook for 1 hour (may vary depending on size of squash) until soft.
- While squash is cooking, combine beef, onion, eggs, salt and pepper in a big bowl.
- Mix well with hands or food processor.
- Roll into 1"-2" size meatballs (depending on how you like them). Be sure to pack them tightly.
- Add olive oil to a pan, and heat until shimmery.
- Add meatballs and sear. Don't crowd your pan- cook in about 3 batches. Dont worry about getting meatballs to cook through- you are just browning them enough to keep them firm while they finish cooking in sauce and give them a little flavor.
- Once meatballs are browned, toss into pot with sauce on low, and cover, adding meatballs as you brown them.
- Let cook for over 40 minutes on low. Stir occasionally to prevent burning.
- When squash is soft, remove from oven and let cool until you can handle it without burning your hands.
- Run a fork across squash (like a rake) to get the squash to form "spaghetti" like strands, removing all the flesh off the rind.
- Add spaghetti and meatballs, and serve in squash rind or a big bowl.
- Top with any garnish you'd like (I love parmesan- its not really paleo, but a little goes a long way, so I just go with it).
- Serve warm!