Spaghetti Squash and Meatballs in Marinara Sauce

A classic home cooked favorite of most people I think, is spaghetti and meatballs.  The marinara sauce is the easiest thing to convert into a paleo rendition, but the other two are well known foods that contain flours and other sorts of non paleo fare.  The most common way around the spaghetti (and most pastas) is using the spaghetti squash.  The meatballs can be a little tricky sometimes but when done right, you’d never know the difference.

Ingredients:

  • 2 lbs grass fed ground beef
  • 1 lb pastured ground pork (I actually had wild boar, so I used that)
  • 4 whole eggs
  • 1/2 cup almond flour
  • 1 medium onion, diced
  • 1 tbs garlic powder
  • 2 tbs dried oregano
  • 1/8 tsp smoked paprika
  • 1 tbs freshly chopped basil
  • Salt and pepper to taste

Directions:

Using your hands, combine all ingredients except for basil in a large mixing bowl.  If you allow the meat to come to room temperature beforehand, this process will feel a lot less cold and will be much more comfortable.  Once thoroughly and evenly mixed, form into meatballs (fairly large, about the size of a lacrosse or tennis ball) and place them in the bottom of your slow cooker.  Depending on the size of your slow cooker, you may have to stack them about 2 meatballs high.  Cover meatballs with marinara sauce from my earlier post, sprinkle with basil and cook on low for about 6 or 7 hours.

With about an hour to go on the meatballs preheat oven to 375 degrees.  Cut a spaghetti squash in half, length-wise and scoop all the seeds out.  Place squash rind side up on a baking sheet and bake for 35-45 minutes or until tender.  Remove from oven and let cool slightly for about 5-10 minutes.  Using a fork, scrape the flesh side of the squash to create pasta like strands.  Repeat process until all flesh is scraped out.  Serve with meatballs and marinara sauce.  Enjoy!

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2 Responses to Spaghetti Squash and Meatballs in Marinara Sauce

  1. Pingback: Marinara Sauce | thefreerangehuman

  2. Sarah says:

    Yum! We often use spaghetti squash for our “noodles”, but haven’t found a recipe for meatballs that was good-will try it!

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