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Paleo Spaghetti and Meatballs

Calories:
Author: Courtney ODell

Ingredients

  • 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.

Instructions

  • 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!