Paleo Spaghetti and Meatballs – Paleo Foundation

Paleo Spaghetti and Meatballs – Paleo Foundation

paleo spaghetti and meatballs

With our paleo take on this traditional dish, you won’t be missing a thing, except for the bloat. It’s fresh, all from scratch and won’t leave you feeling like you need to be rolled to bed afterward. It’s an easy way to get your veggies and meat in, and your kids can even help with the zoodles which is fun to get the whole family involved in the kitchen! We make our zoodles using a spiralizer. It’s really easy and only takes and takes little time. It has three different blades for various sizes of zoodles. You can also spiralize other veggies too! It’s fun!

The recipe appears to be a little long, but it’s really just because there are lots of fresh herbs in it. The fresh herbs really make this dish robust, so see past the lengthy list and give this paleo spaghetti and meatballs recipe a try! Your taste buds and gut will be glad you did!


Makes 3-4 servings

For the meatballs:

• 1lb ground beef or bison
• 1lb ground pork (You can use all beef for the meatballs but we like the extra flavor the ground pork adds)
• 1 Tbsp chopped sage
• 1 Tbsp chopped rosemary
• 1 Tbsp chopped thyme
• 1 Tbsp chopped oregano
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp ground pepper
• 2 eggs

For the sauce:

• Splash of avocado oil
• 4 cloves of garlic, minced
• 1/4 cup diced onion
• 1 Tbsp chopped sage
• 1 Tbsp chopped rosemary
• 1 Tbsp chopped thyme
• 1 Tbsp chopped oregano
• 1 Tbsp chopped basil
• 14.5 oz diced tomatoes
• 6 oz can tomato paste
• Salt
• Pepper

For the noodles:

• 2-4 zucchinis (about 1 per person)


1) Preheat your oven to 350 degrees.

2) Prepare your meatball mixture by combining all of the ingredients together in a bowl until everything is mixed evenly.

3) Cover your baking pan with aluminum foil for easier cleanup. Form your mixture into meatballs of your desired size and place them on a baking pan with a little bit of space between each meatball.

4) Place in the oven and cook for 30 minutes.

5) While your meatballs are cooking, prepare the sauce.

6) In a saucepan or skillet over medium heat, warm the avocado oil and garlic.

7) Once the garlic becomes fragrant add the onions to your pan.

8) Once the onions are transparent, add the chopped herbs and continue cooking until they are fragrant as well. Stir the ingredients around to keep them from burning.

9) Next, add the diced tomatoes and tomato paste. Stir to combine all of the ingredients. Just when your sauce starts to bubble, turn the heat to low and let it simmer until your meatballs finish cooking.

10) While the sauce and meatballs are finishing up, turn your zucchinis into zoodles using a spiralizer.

11) Once the meatballs finish cooking, pull them out of the oven and warm up the zoodles while the meatballs cool off for a minute. Do this by warming a pan on medium heat with a little avocado or olive oil. Toss in the zoodles in and sauté for just a couple of minutes to warm. Don’t cook them too long or they will get mushy, 2-3 minutes will be good.

12) Now, plate your dish! Zoodles, then meatballs and finally the sauce on top. Top with more fresh basil. Ok, go eat already!




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