Paleo Italian Meatballs with Roasted Spaghetti Squash in Rustic Marinara

Ingredients

For the Grain-Free Italian Meatballs:

• 1 lb grass-fed ground beef (85/15 blend)
• 1 lb pasture-raised ground pork (or bulk mild Italian sausage)
• 0.5 cup super-fine blanched almond flour (gluten-free binder)
• 1 large pasture-raised egg, lightly beaten
• 4 cloves garlic, finely minced
• 0.25 cup fresh Italian flat-leaf parsley, chopped
• 2 tbsp fresh basil leaves, finely chiffonaded
• 1 tbsp dried Italian herb seasoning (oregano, basil, thyme, marjoram)
• 1.5 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp olive oil or avocado oil (for searing)

For the Rustic Marinara & Squash Noodles:

• 1 large spaghetti squash (approx. 3–4 lbs, halved lengthwise and seeded)
• 2 jars (24 oz each) sugar-free organic marinara sauce (or crushed San Marzano tomatoes with garlic and olive oil)
• 2 tbsp extra virgin olive oil
• Fresh basil leaves (for garnish)

Step-by-Step Instructions

1. Roast Spaghetti Squash: Preheat oven to 400°F (200°C). Drizzle the cut sides of the halved spaghetti squash with 1 tbsp olive oil and season with salt. Place cut-side down on a parchment-lined baking sheet. Roast for 30 to 35 minutes until the skin yields to gentle pressure. Let cool 5 minutes, then use a fork to scrape out long, noodle-like strands.
2. Mix Meatballs: In a large mixing bowl, combine ground beef, ground pork, almond flour, beaten egg, minced garlic, parsley, basil, dried Italian herbs, sea salt, and black pepper. Mix gently with your hands until just combined (avoid over-mixing to keep the meatballs tender).
3. Shape Meatballs: Roll the mixture into 16 to 18 golf-ball-sized meatballs (approx. 1.5 inches each).
4. Sear Meatballs: Heat 2 tbsp olive oil in a large 12-inch heavy skillet or Dutch oven over medium-high heat. Add meatballs in a single layer and sear for 2 minutes per side until a golden-brown crust forms on all sides (they do not need to be cooked through yet).
5. Simmer in Marinara: Pour the marinara sauce gently over and around the seared meatballs. Reduce heat to medium-low, cover with a lid, and gently simmer for 15 minutes until meatballs are thoroughly cooked through and tender (internal temp 165°F / 74°C).
6. Assemble & Serve: Divide warm spaghetti squash noodles into deep pasta bowls. Ladle generous spoonfuls of hot marinara and 3 to 4 meatballs over each portion. Garnish with fresh torn basil leaves and a drizzle of extra virgin olive oil.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Spaghetti squash is naturally high in Vitamin C, Vitamin B6, and manganese, while delivering an ultra-low glycemic load compared to traditional semolina wheat pasta. The combination of cooked tomato lycopene with oleic acid from extra virgin olive oil dramatically increases carotenoid bioaccessibility and cardiovascular antioxidant protection.

Frequently Asked Questions