Meatballs and Spaghetti

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 30 Minutes




1 container lean turkey meat

1 lb grass fed ground beef

1 heaping cup of parsley, finely chopped

1 heaping cup almond flour

2 eggs

salt and pepper to taste



​26 oz cherry tomatoes

1 cup basil, chopped

2/3 yellow onion, chopped

4 cloves garlic, minced

4 tbsp evoo

salt and pepper to taste

4 zucchinis, zoodled


  • Mix all meatball ingredients in a large bowl.

  • Take a tablespoon and scoop out mixture and roll into balls.

  • Once all the balls are formed, heat up a pot with a little oil. Carefully place the meatballs in the skillet and brown on all sides. Be careful not to over crowd, this is best done in multiple stages.

  • When finished put to the side.


  • In the same pot, heat up 2 tbsp of evoo on medium heat and add onions and garlic.

  • Sautee until onions are clear (watch out to not burn the garlic).

  • Add in the tomatoes and season with salt and pepper.

  • Drizzle a little more evoo over the tomatoes and mix

  • Cover the pot and let tomatoes cook. 

  • After the tomatoes have soften, and the skin has broken or the tomato has popped the sauce is ready to be blended.

  • Either with an immersion blender or blender, blend some of the tomatoes to make the sauce, leaving a few whole.

  • If using a blender, transfer sauce back to the pot and add the meatballs to the sauce and season with salt and pepper.

  • Once the meatballs are cooked through, add the basil and serve over zoodles.

tips & tricks

When preparing noodles, leave  raw and let the heat from sauce cook them.

Can also be served over spaghetti squash, chick pea noodles, or lentil noodles

One of my favorite brands is POW noodles.

If you have extra, store meatballs in the freezer.

Tel: 985-869-2036

New Orleans, Louisiana

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