Go Back
–+ servings
SPAGHETTI WITH MEATBALLS – paleo recipe
Stav Kogan

SPAGHETTI WITH MEATBALLS

Print Recipe Pin Recipe
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash, halved lengthwise
  • 1 lb ground red meat
  • 1 beef liver, ground or 1 egg
  • 2 (14.5 oz) cans of diced tomatoes, drained and puréed
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 Tbsp apple cider or juice
  • 1 Tbsp tomato paste
  • 10 basil leaves, sliced

Method
 

  1. 1. Microwave both halves of the squash on a plate cut side down about 10 minutes or until easily pierced with fork.
  2. 2. Scrape out the “noodles” from the squash into serving bowl.
  3. 3.
  4. Combine meats together by hand and roll into tablespoon-sized balls.
  5. 4.
  6. Bake meatballs in oven for 15 minutes at 350 degrees.
  7. 5. Over high heat add tomatoes, salt, pepper, oregano, thyme, and cider, into medium saucepan and let come to a boil—let little hands stir occasionally.
  8. 6. Decrease heat to low and add paste and basil—let little hands stir occasionally.
  9. 7.
  10. Cover tomato sauce and let simmer for 20 minutes.
  11. 8.
  12. Add cooked meatballs and sauce over the squash noodles.

Tried this recipe?

Let us know how it was!