Whole30 Compliant Spaghetti and Meatballs
Spaghetti and meatballs that are Whole30 compliant? Yes, please! These are made with squash noodles and tons of fresh veggies. Gluten-free, grain-free, dairy-free, Whole30, Paleo.
Servings: 4 people
Ingredients
Meatballs
- 1 lb ground chicken, turkey or beef
- 1/4 onion, chopped
- 1 egg
- 1/2 tsp Salt
- 2-3 Tbsp coconut flour
Spaghetti
- 2-3 yellow squash
- 8 oz. spinach
Tomato Sauce
- 1 15 oz. can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp Salt I love this Himalayan pink salt
- 2 Tbsp Italian seasoning
- 1 Tbsp fresh parsley
Instructions
Meatballs:
- Preheat oven to 350F.
- Add all ingredients for meatballs to a bowl except for the coconut flour. Mix with a spoon until well-incorporated.
- Add in coconut flour by the tablespoon to thicken meatballs. Do not add more than 3 tbsp, or the meatballs will be dry.
- Using a spoon or a cookie scoop, form into balls and drop onto a cookie sheet. Bake for 20-25 minutes, or until the tops are golden brown. Be sure to check the internal temperature before consuming.
Spaghetti:
- While the meatballs are baking, use a spiralizer or mandoline slicer to make spaghetti out of your yellow squashes. You can create whatever thickness or shape you like.
- Add the squash and fresh spinach to a pan over medium heat with a bit of coconut oil or ghee, and saute for 7-8 minutes. You want the squash to be fork-tender, but not so soft that it disintegrates in the pan.
Tomato Sauce:
- In a small saucepan, add in tomato sauce and all seasoning ingredients. Stir until combined and the sauce begins to bubble, approximately 5 minutes. Turn temperature down to low until meatballs are finished cooking.
- Assemble all ingredients together and enjoy!