Recipe: Paleo Spaghetti and Meatballs

Back in January, I shared a recipe for zucchini "fettuccine" and said that you can totally make Paleo pasta with just a vegetable peeler, which is totally true, but not nearly as fun as making Paleo pasta with a spiral vegetable slicer. The Paderno is still on my wish list, but Rob and I recently received this sweet hand-held spiral slicer that was on our wedding registry. It does a great job with squash and carrots, and as a result, I've been making noodles (and juice! we got a juicer, too) nearly every day.

This recipe is similar to the fettuccine one, but it has meatballs and marinara sauce. It's simple. And it's really good.


  • Four zucchini
  • One pound of grass-fed beef
  • About half of a 28 ounce can of marinara sauce
    • (I use Trader Joe's because it has no added sugar)
  • One teaspoon each of garlic powder + onion powder
  • Salt and pepper, to taste
  • A couple tablespoons of olive oil


  1. Heat a pan with olive oil over medium heat. Form the beef into meatballs and place in pan. Season with salt and pepper.
  2. Spiralize the zucchini and set aside in a large bowl. Once the meatballs are cooked through, take them out of the pan and add the zucchini.
  3. Sauté the zucchini for about five minutes. Add a sprinkle of salt and pepper and also the garlic and onion powder.
  4. Once the zucchini softens a bit, add the marinara sauce. You can put the meatballs back in before plating if they've gotten cold.
  5. Serve hot and enjoy!