Paleo Pasta & Meatballs

These meatballs are an easy, delicious dinner option your family can enjoy again & again. Devoid of devoid and grains, this makes for a healthy alternative to traditional pasta and meatballs.

Yields 3-4 Servings | Total Time 60 Minutes

Ingredients

  • 1 lb 100% grass-fed beef or bison (or wild game meat like elk or venison)

  • 1/2 medium onion - finely chopped

  • 2 cloves garlic - minced

  • 1/3 cup almond flour

  • 1 pasture-raised egg - whisked

  • 1 large handful fresh parsley - finely chopped

  • 1/2 tsp red pepper chili flakes

  • 1/2 tsp sea salt

  • 1 large jar of favorite store-bought marinara (paleo approved)

  • 1 large spaghetti squash

  • 2 tbsp extra-virgin olive oil

  • 1 large handful fresh basil

  • Salt & pepper to taste

Preparation

  1. Preheat your oven to 400F and line a large baking sheet with parchment paper.

  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.

  3. Drizzle the inside of the squash with 1 tbsp of the oil and season with salt & pepper. Place face down on the baking sheet and using a fork, stab a few holes to allow for steam to release while baking.

  4. Place in the oven and bake for 30 minutes, or until lightly browned and fork tender. NOTE: The cooking time can vary depending on the size of your squash so check often.

  5. When done, flip over the halves and set aside. When cool enough to work with, using a fork, scrape out the flesh, as to resembling spaghetti.

  6. In a large bowl, add all of the meatball ingredients (left column) along with the remaining oil and mix to combine.

  7. Form into 8-9 meatballs and place on the same baking sheet you used for the squash.

  8. Lower the oven temperature to 375F and bake the meatballs for 18-20 minutes, or until cooked through.

  9. Place a large non-stick skillet on medium heat and add in the marinara sauce. Once it reaches a bubble, add in the meatballs along with any fat drippings from the baking sheet.

  10. Heat through for a few minutes. To serve, plate the spaghetti squash 'pasta' and top with meatballs and marinara sauce, followed by cashew parmesan and fresh basil.

  11. If meal prepping, store any extras in the fridge for up to 4 days.

Freezer-Friendly, Grain-Free, High Protein, Meal Prep, Entree, Low Carb, PaleoJason PabstComment