Paleo Zucchini Noodles with Meatballs

A healthy, low-carb alternative to traditional spaghetti and meatballs that’s 100% paleo-friendly. This dish combines spiralized zucchini with tender, herb-infused meatballs in a rich tomato sauce.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4
• Calories: 385 per serving
• Cuisine: Italian-inspired
• Diet: Paleo

Equipment Needed

• Spiralizer or julienne peeler
• Large skillet
• Medium mixing bowl
• Paper towels
• Large pot
• Colander

Ingredients

For the Meatballs:

• 500g grass-fed ground beef
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)

For the Zucchini Noodles:

• 4 large zucchini
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil

For the Sauce:

• 2 cans (400g each) crushed tomatoes (no added sugar)
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Meatballs:
   • In a medium bowl, combine ground beef, egg, minced garlic, herbs, salt, and pepper
   • Mix gently with your hands until just combined
   • Form into 16 meatballs (about 2 tablespoons each)
   • Heat olive oil in a large skillet over medium heat
   • Cook meatballs for 8-10 minutes, turning occasionally, until browned on all sides
   • Remove and set aside
2. Make the Sauce:
   • In the same skillet, add olive oil
   • Sauté onion until translucent (about 5 minutes)
   • Add garlic and cook for 1 minute
   • Add crushed tomatoes, herbs, salt, and pepper
   • Simmer for 15 minutes
   • Return meatballs to the sauce and cook for additional 10 minutes
3. Prepare Zucchini Noodles:
   • Spiralize zucchini into noodles
   • Place in a colander, sprinkle with salt
   • Let stand for 10 minutes to release excess water
   • Pat dry with paper towels
   • Heat olive oil in a large pot over medium heat
   • Cook zucchini noodles for 2-3 minutes until just tender
4. Assembly:
   • Divide zucchini noodles among four plates
   • Top with meatballs and sauce
   • Garnish with fresh basil if desired

Nutrition Information (per serving)

• Calories: 385
• Protein: 28g
• Carbohydrates: 12g
• Fat: 26g
• Fiber: 4g
• Sugar: 6g
• Sodium: 820mg

Tips & Variations

• Don’t overcook the zucchini noodles to prevent them from becoming mushy
• For extra flavor, add 1/2 teaspoon red pepper flakes to the sauce
• Store leftover meatballs and sauce separately from zucchini noodles
• Can substitute ground turkey or chicken for beef