A classic home cooked favorite of most people I think, is spaghetti and meatballs. The marinara sauce is the easiest thing to convert into a paleo rendition, but the other two are well known foods that contain flours and other sorts of non paleo fare. The most common way around the spaghetti (and most pastas) is using the spaghetti squash. The meatballs can be a little tricky sometimes but when done right, you’d never know the difference. The result is an amazing spaghetti squash and meatballs that will please everyone.
Spaghetti Squash and Meatballs in Marinara Sauce
Prep time
Cook time
Total time
Serves: 4
Ingredients
Meatballs
- 2 lbs grass fed ground beef
- 1 lb pastured ground pork (I actually had wild boar, so I used that)
- 4 whole eggs
- ½ cup almond flour
- 1 medium onion, diced
- 1 tbs garlic powder
- 2 tbs dried oregano
- ⅛ tsp smoked paprika
- 1 tbs freshly chopped basil
- salt and pepper to taste
- full batch marinara sauce
Spaghetti Squash
- 1 large spaghetti squash, halved and seeded
- salt and pepper to taste
Instructions
- Using your hands, combine all ingredients except for basil and marinara sauce in a large mixing bowl. If you allow the meat to come to room temperature beforehand, this process will feel a lot less cold and will be much more comfortable.
- Once thoroughly and evenly mixed, form into meatballs (fairly large, about the size of a lacrosse or tennis ball) and place them in the bottom of your crock pot.
- Cover meatballs with marinara sauce, sprinkle with basil and cook on low for about 6 or 7 hours.
- With about an hour to go on the meatballs preheat oven to 375° F.
- Place squash rind side up on a baking sheet and bake for 35-45 minutes or until tender.
- Remove from oven and let cool slightly for about 5-10 minutes.
- Using a fork, scrape the flesh side of the squash to create pasta like strands.
- Serve with meatballs and marinara sauce. Enjoy!
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