A quick and easy week night dish the whole family is sure to love! I’ve added in Spaghetti squash too in place of having pasta! It was really delicious, low in carbs and so healthy good without sacrificing any taste that’s for sure! This recipe is gluten/wheat/grain/sugar free. No one would even know unless you told them!
From Paleo Magazine: Readers Favorites Cookbook
Estimated Prep Time: 15 Min
Estimated Cooking Time: minutes
Servings: 4
For the Spaghetti squash the secret to slicing in half is to microwave it for about 10 minutes first so it slices right through easily! Scoop out the seeds brush on a little olive oil on each piece and put face down on a baking sheet and roast on 400 for about 20. Mine was huge so it took about 20 min and it was perfect.
For the Meatballs:
1 lb grass fed ground beef
1 lb ground pork
1 / 2 medium onion, finely chopped
3 garlic cloves, minced
1 / 4 cup chopped fresh parsley
1 / 4 cup almond meal flour
2 Tbsp coconut flour
1 tsp oregano dried
1 / 2 tsp sea salt
1 / 2 tsp pepper
1 / 2 tsp basil
Pinch rosemary
*(I also added in a pinch of my dried Stevia herb!)
2 Tbsp coconut oil
1 / 2 cup marinara sauce (I used the left over sauce from the wings I made the day before!)
Marinara Sauce Recipe here – http://glutenfreelady.com/recipes.php?id=181
Directions:
Mix all ingredients in a large bowl and roll into balls (about the size of golf balls).
In a large skillet, over medium-high heat, melt coconut oil. Add meatballs to skillet and brown on all sides, about 8 minutes total.
Turn heat to low and add the sauce to your pan. Watch for hot spatters! Stir gently and simmer for about 5 to 10 minutes or until meatballs are cooked and sauce is heated through.
Scoop out squash onto a plate. Top your squash with the meatballs and sauce! Dinner is served!
If you’re not a total Paleo life styler then add some parmesan cheese on top!
Gluten Free Lady
