Classic Spaghetti and Meatballs
This classic spaghetti and meatballs recipe is perfect for a slow weekend, offering a satisfying and healthy meal for the whole family. Enjoy the rich flavors of tender meatballs paired with zucchini noodles for a Paleo twist.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup almond flour
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 3 zucchini, spiralized
Method
- In a large bowl, combine ground beef, ground pork, almond flour, eggs, garlic, parsley, oregano, sea salt, and black pepper. Mix until well combined.
- Form the mixture into 1 1/2-inch meatballs and set aside.
- In a large skillet, heat olive oil over medium heat. Add meatballs in batches and brown on all sides, about 6-8 minutes per batch. Transfer browned meatballs to a plate.
- In the same skillet, add chopped onion and cook until translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, and red pepper flakes. Bring the mixture to a simmer.
- Return meatballs to the skillet, cover, and let simmer for 45 minutes, stirring occasionally.
- While the meatballs simmer, bring a pot of salted water to a boil. Add the spiralized zucchini and cook for 2 minutes, then drain and set aside.
- To serve, place zucchini noodles on plates and top with meatballs and sauce. Garnish with additional parsley if desired.