Are you tired of the same old pasta dishes? Do you want to indulge in a classic Italian favorite without compromising your Paleo diet? Look no further! Pete Evans' Spaghetti and Meatballs recipe is a game-changer, swapping traditional noodles for zucchini spirals and using almond flour to create tender, flavorful meatballs. With only 50 minutes of total cooking time, this recipe is quick, easy, and packed with nutrients. Get ready to satisfy your cravings and impress your family and friends with this innovative Paleo take on a beloved classic!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup almond flour
- 1 egg
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- 1 zucchini, spiralized
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of ground beef, 1/2 cup of almond flour, 1 egg, 1 tsp of Italian seasoning, 2 cups of marinara sauce, 1 zucchini (for spiralizing), and salt and pepper to taste.
- Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- In a large mixing bowl, combine the ground beef, almond flour, egg, Italian seasoning, and a pinch of salt and pepper. Use your hands to mix everything until well combined, but be careful not to overmix.
- Once the mixture is well combined, form it into meatballs, about 1 to
- 5 inches in diameter. You should be able to make approximately 12-16 meatballs depending on the size.
- Place the formed meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Make sure to leave some space between each meatball for even cooking.
- Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and browned on the outside.
- While the meatballs are baking, prepare the zucchini noodles. Use a spiralizer to turn the zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
- In a large skillet over medium heat, add the marinara sauce. Allow it to warm gently. Once the meatballs are done baking, carefully transfer them to the skillet with the marinara sauce.
- Simmer the meatballs in the sauce for an additional 5-10 minutes to allow the flavors to meld together.
- In a separate pan, lightly sauté the zucchini noodles for about 2-3 minutes until they are just tender. Be careful not to overcook them, as they can become mushy.
- To serve, place a portion of zucchini noodles on each plate and top with the meatballs and marinara sauce. Garnish with additional Italian seasoning or fresh herbs if desired.
- Enjoy your delicious Paleo spaghetti and meatballs!
Tips
- * Make sure to not overmix the meatball mixture to prevent dense, tough meatballs. * Use a spiralizer to create uniform zucchini noodles, or a vegetable peeler for a more rustic texture. * Don't overcrowd the baking sheet with meatballs, as this can affect even cooking. * Simmer the meatballs in the marinara sauce for at least 5 minutes to allow the flavors to meld together. * Be gentle when sautéing the zucchini noodles to prevent them from becoming mushy.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 10g
Protein: 28g
Fat: 26g
Saturated Fat: 9g
Cholesterol: 130mg
