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Paleo Italian Spaghetti Meatball Bake #paleo https://paleoflourish.com/paleo-italian-spaghetti-meatball-bake

Paleo Italian Spaghetti Meatball Bake


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dinner, Entrée, Beef
  • Cuisine: American

Description

A fresh and light take on a classic pasta-bake.


Ingredients

For the meatballs –

  • 2 lbs (900 g) of ground beef
  • 1 cup (32 g) fresh basil leaves
  • 1 cup (32 g) fresh parsley
  • 1 medium egg
  • Salt and pepper, to taste
  • 1/4 cup (60 ml) avocado oil, to cook with

For the bake –

  • 6 oz of pepperoni or salami slices, diced
  • 1 can (400 g) diced tomatoes
  • 2 medium onions, diced
  • 1/2 400g-can of tomato sauce
  • 6 cloves of garlic, finely diced or minced
  • 1 cup (32 g) fresh basil leaves
  • Salt and pepper, to taste

For the pasta –

  • 2 zucchinis, spiralized or shredded or peeled into long noodle-like strands (or use spaghetti squash)
  • Extra basil leaves, for garnish

Instructions

  1. Preheat oven to 350 F (175 C).
  2. To make the meatballs, food process the basil, parsley and egg together and mix with the ground beef and salt and pepper.  Form small meatballs from the mixture.
  3. Add avocado oil to a large frying pan and fry the meatballs in batches until browned.
  4. Add the meatballs and the rest of the bake ingredients (except for the zucchini noodles) into a large bowl and mix together.
  5. Pour into a large casserole or baking dish (spread the meatballs apart so that they’re evenly spread).
  6. Bake for 30 minutes.
  7. Then carefully stir in the zucchini noodles, let sit for 5 minutes, and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 508
  • Sugar: 4 g
  • Fat: 40 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 25 g