Spaghetti And Meatballs Paleo-Style
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Lean Ground Beef1 cup
Cooked Quinoa1 cup
Milk2 cloves
Garlic (minced)2 tbsps
Basil (chopped fresh)2 tbsps
Oregano (chopped fresh)1 tsp
Red Pepper Flake2 tbsps
Olive Oil1 cup
Mushroom (sliced fresh)1 small
Green Bell Pepper (chopped)110 g
Black Olive (can sliced)1 tbsp
HoneyDirections:
1
Mix beef, grated onion, quinoa, milk, 2 cloves minced garlic, egg, 2 tablespoons basil, 2 tablespoons oregano, 1 teaspoon red pepper flakes, salt, and black pepper together in a bowl until evenly combined
2
Form mixture into 1 1/2-inch meatballs
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
4
Working in batches, cook meatballs in hot oil until browned on all sides, 5 to 10 minutes
5
Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon olive oil, and a pinch of salt
6
Place spaghetti squash, cut side down, into pot
7
Cover the pot with a lid and place over high heat; cook until squash is tender, about 20 minutes
8
Drain and shred squash into "noodles" by scraping out the flesh with a fork
9
Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat
10
Saute chopped onion, 2 cloves minced garlic, and 1 teaspoon red pepper flakes in hot oil until soft and translucent, 5 to 7 minutes
11
Stir mushrooms, green bell pepper, zucchini, and olives into onion mixture; saute until slightly softened, 3 to 5 minutes
12
Add tomatoes, 2 tablespoons basil, 2 tablespoons oregano, and honey; bring to a simmer
13
Gently stir meatballs into tomato mixture, return to a simmer, and cook, stirring occasionally, until meatballs are heated through and vegetables are tender, 20 to 30 minutes
14
Divide squash "noodles" between serving bowls and ladle sauce and meatballs over the top