Yummy Paleo Spaghetti and Meatballs Recipe

paleo spaghetti, paleo meatballs, I’m a spaghetti squash fanatic; it’s healthy, filling, nutritious and it reminds me of “real” pasta — so it’s awesome across the board; throw some meatballs on top of it and I’m even more obsessed.

Enter my version of Paleo spaghetti and meatballs, obviously sans pasta, flour or breadcrumbs. I tried these meatballs a few different ways, and this version is my favorite. I generally like the taste and consistency that almond flour offers over coconut flour, so that’s my recommendation here, but you could easily sub one out for the other based on your preference. Additionally, these meatballs do have a slight kick to them, so nix the cayenne and red pepper if that’s not your thing. Lastly, I would either use half lean ground beef with half lean ground turkey, or all lean ground beef for these, because, well, they just taste better that way. I made them previously with all turkey, and they just didn’t have the same goodness; a little red meat in moderation won’t kill you. Enjoy!

Paleo and Spaghetti and Meatballs Recipe

Meatballs: (serves 2)

  • 1 small-to-medium sized cooked spaghetti squash
  • 1 pound lean ground beef
  • 1/4 cup almond flour
  • 1 TSP onion powder
  • 1 TSP white pepper
  • 1 TSP basil
  • 1/2 TSP garlic salt
  • 1 TSP red pepper flakes
  • 1TB Italian seasoning
  • 1 TSP coconut aminos
  • 2 eggs, whisked
  • 2 TB olive oil


  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 TB olive oil
  • 1 32-ounce can crushed tomatoes
  • 1 32-ounce can tomato sauce
  • 1 bay leaf
  • 5 fresh basil leaves
  • Salt and black pepper to taste
  • 1 TSP white pepper
  • 1 TSP oregano
  • 1/2 tsp red pepper flakes

– To make the sauce, heat the olive oil in in a large sauce pan over medium heat. Add the onion and garlic and cook for about 3 minutes until translucent.

– Add the remaining ingredients and bring to a boil.

– Lower heat, cover and simmer for an hour or until thickened.

– To make the meatballs: Heat the olive oil in a cast iron skillet over medium-high heat.

– Combine the rest of the ingredients, kneading the beef with the dry ingredients and egg until combined. Roll meat mixture into ping pong-sized balls.

– Brown the meatballs in the oil on all sides and then transfer to the sauce, allowing them to simmer in the sauce for about 20 minutes until cooked through.

– Serve over warm spaghetti squash. Yum!

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