Paleo "Spaghetti" and Italian Meatballs
(makes about 3 servings)
- 1 lb ground beef
- 1/4 c onion, finely diced
- 1/4 c almond flour
- 1 egg
- 1 t dried basil
- 1 t dried oregano
- 1 t salt
- 1/4 t black pepper
- 1/2 T fresh parsley, chopped
- 2 T olive oil
- homemade pasta sauce (I also added some diced tomatoes for texture)
- 1/2 spaghetti squash (cook the whole thing but you should only need half so freeze the rest!)
Preheat the oven to 350 degrees. Slice the spaghetti squash in half (lengthwise) and place the boat-looking halves on a baking/roasting pan, cut-side up. Season them with salt and pepper. Bake in the oven for 50-60 minutes. In the meantime, start on your homemade pasta sauce. Make your own or use my pasta/pizza sauce recipe- I also added some diced tomatoes for extra chunkiness, but you can use just sauce if you like it thinner.
To make the meatballs, combine beef, onion, flour, egg, and spices and mush them all together until well blended. Form your meatballs (I make mine medium-sized). Heat a skillet over medium-high and add some olive oil. Once it is hot, place your meatballs in there to brown them. You will likely need multiple batches- don't crowd them! After a few minutes, turn them to brown as much of the meatball as you can, then remove them to a baking dish. When they are all browned, pop the dish into the 350 degree oven for about 10 minutes, and remove your spaghetti squash.
Allow your squash to cool for a few minutes so you can touch it without burning yourself, and then use a fork (or 2) to shred the flesh into "spaghetti" strands. Plate it by scooping a pile of squash onto a plate, followed by a scoop of sauce and a couple meatballs. Time to dig in!
This meal was super delicious and was a great transformation of a favorite Italian meal! I highly recommend you try it out!