Go Back
–+ servings
Whole30 Spaghetti and Meatballs served over zucchini noodles in a white bowl on a white tablecloth.

Whole30 Spaghetti and Meatballs

40aprons.com/whole30-spaghetti-and-meatballs-paleo/
These Whole30 Spaghetti and Meatballs are a Whole30-compliant and paleo twist on the classic comfort food. Complete with meaty, flavorful meatballs and "al dente" zucchini noodles, this recipe is the real deal. Pork and beef meatballs are made first, then cook low and slow in homemade sauce. Toss the zucchini spaghetti into the sauce, then serve everything together. Bursting with flavor, this Whole30, paleo dinner is perfect for the whole family.
Prep 25 minutes
Cook 20 minutes
Simmering time 2 hours
Total 45 minutes
Recipe Makes (Approximate): 8 servings

Ingredients

For the “spaghetti”:

  • 4 zucchini (medium)
  • ½ tablespoon kosher salt

For the meatballs:

  • 2 tablespoons extra virgin olive oil
  • 1 lb. 85% lean ground beef
  • 1 lb. 93% lean ground pork
  • 1.5 cups onion (chopped (about 1 large onion))
  • 3 large garlic cloves (minced)
  • ½ cup almond meal
  • 1 egg
  • 2 teaspoons fresh basil (or 1 teaspoons dried)
  • 2 tablespoons fresh oregano (or 1 tablespoon dried)
  • 1 teaspoon black
  • pepper
  • freshly ground
  • 2 teaspoons kosher salt
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon fennel

For the sauce:

  • Cooking fat (from the meatballs)
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 28 oz. tomato puree
  • ½ cup water
  • 2 tablespoons dried oregano (or 4 tablespoons fresh)
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons kosher salt

Instructions

Make the Meatballs + Sauce

  • Heat a Dutch oven over medium-high heat with a tablespoon or two of oil.
  • In a large glass bowl, combine the ground beef and pork. Add in the chopped onion, garlic cloves, almond meal, egg and spices.
  • Using your hands, mix the meatball ingredients until combined.
  • When the meatballs have been combined, use a ¼ cup measuring cup to measure out the meatballs. Scoop the meatballs, then form them into balls with your hands.
  • When the meatballs have been formed, place them in the Dutch oven. (I like to do the meatballs in two batches so the pan doesn’t get crowded.)
  • Sear the meatballs on all sides.
  • When the meatballs are browned on all sides, remove from the pan, and place onto a plate lined with paper towels to soak up any excess fat. Repeat until all meatballs have been cooked.
  • Use the leftover fat in the Dutch oven to cook the sauce. Turn down the heat to medium-low.
  • Add the onion and garlic to the Dutch oven. Cook until the onion becomes translucent.
  • Add the tomato puree and water to the pan. Season with the oregano, peppers and salt.
  • Turn down the heat to low.
  • Add the meatballs back into the sauce and simmer for 1-2 hours.

Make the “Spaghetti”

  • While the sauce simmers, it’s time to make the zucchini noodles.
  • Using the Spiralizer with the spaghetti cut attachment (or a vegetable peeler), spiralize the zucchini.
  • Sprinkle the spiralized zucchini with salt.
  • Let the zoodles sit for an hour. (The salt will pull water from zucchini, and they’ll be crispier!)
  • After an hour, pat dry zucchini with paper towels.
  • Toss in the sauce to cook just slightly, then serve with the meatballs.

Recipe Notes

Recipe adapted from my Spaghetti and Meatballs (https://www.thespeckledpalate.com/spaghetti-and-meatballs/).

Nutrition Information (Approximate)

Calories: 429calProtein: 25gFat: 28gSaturated Fat: 8gCholesterol: 99mgSodium: 1722mgPotassium: 1117mgTotal Carbs: 19gFiber: 5gSugar: 9gNet Carbs: 14gVitamin A: 885IUVitamin C: 32.3mgCalcium: 101mgIron: 4.8mg
Recipe By: Erin of The Speckled Palate
https://40aprons.com/whole30-spaghetti-and-meatballs-paleo/