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
- Heat a pan with olive oil over medium heat. Form the beef into meatballs and place in pan. Season with salt and pepper.
- 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.
- Sauté the zucchini for about five minutes. Add a sprinkle of salt and pepper and also the garlic and onion powder.
- Once the zucchini softens a bit, add the marinara sauce. You can put the meatballs back in before plating if they've gotten cold.
- Serve hot and enjoy!