A2F One-Pot Paleo Spaghetti and Meatballs

ONE-POT PALEO SPAGHETTI AND MEATBALLS

A healthy + filling recipe from Megan Flynn Peterson’s cookbook, The Big 10 Paleo Spiralizer.
This year, I have been on a crazy kick spiralizing vegetables to be made into a delicious meal. I first began by creating dishes with zucchini, and slowly afterwards my vegetable palette expanded to squash, beets, and sweet potatoes. When we were gifted the new cookbook The Big 10 Paleo Spiralizer by our fellow blogger friend Megan, we knew our fondness for vegetable cooking would quickly escalate into an extreme obsession.

This cookbook is magnificent in that it’s strictly paleo, and that it’s easy to search for exactly what you’re looking for depending on your craving of the day. It’s divided by sections based which vegetable you want to cook with, and it includes 10 vegetable to noodle recipes with 100 healthy spiralizer recipes that can be made a whopping 300 different ways. 

I decided that my first recipe I was going to try was a paleo rendition on an classic favorite.

A2F Meatball Ingredients
One-Pot Paleo Spaghetti and Meatballs
A healthy + filling rendition of one of your favorite dishes.


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Ingredients
  1. 1-lb. ground beef
  2. 1/2 medium yellow onion, chopped
  3. 1/2 cup plus 1 tablespoon chopped fresh parsley
  4. 3 garlic cloves, chopped
  5. 1 egg, beaten
  6. 1/2 teaspoon dried basil
  7. 1/2 teaspoon dried oregano
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon freshly ground black pepper
  10. 1 to 2 tablespoons extra-virgin olive oil
  11. 1 (14.5-oz.) can diced tomatoes
  12. 1/2 to 1 teaspoon crushed red pepper flakes (to taste)
  13. 2 or 3 sweet potatoes, spiralized
Instructions
  1. 1. In a large bowl, mix to combine the beef, onion, 1/2 cup of parsley, garlic, egg, basil, oregano, salt and pepper.
  2. 2. Roll mixture into 2-in. meatballs.
  3. 3. Heat olive oil in large skillet over medium heat.
  4. 4. Carefully add meatballs to skillet.
  5. 5. Brown meatballs on all surfaces (about 5-min. per side).
  6. 6. Add diced tomatoes, red pepper flakes, and sweet potato noodles.
  7. 7. Cook for 5 to 7 minutes more, or until noodles start to become fork-tender. Then remove from heat.
  8. 8. Garnish with remaining 1 tablespoon of fresh parsley and serve hot.
Adapted from The Big 10 Paleo Spiralizer Cookbook
Adapted from The Big 10 Paleo Spiralizer Cookbook
Always Two Fabulous https://alwaystwofabulous.com/

To buy Megan’s cookbook, click here.

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