Having your old-school favorite, spaghetti and meatballs, may be quite challenging for Paleo enthusiasts. Worry no more with this Paleo Spaghetti & Meatballs recipe.
Paleo Spaghetti & Meatballs
For the squash and sauce: Preheat the oven to 392 degrees F and place a rack in the oven.
Rub 1/2 tablespoon of the oil on each cut-side of the squash and sprinkle with salt and pepper.
Place the squash cut-side up on a baking sheet and roast until fork tender, about 1 hour.
Cool the squash for at least 10 minutes.
Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
While the squash cooks, make the sauce.
Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat.
Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
Stir in the crushed tomatoes, tomato paste, oregano, and chili.
Cover the pot, reduce the heat to medium-low and simmer for at least 15 minutes, stirring occasionally.
Season with salt and pepper.
For the meatballs: Combine the ground beef, chopped onions, salt, pepper, garlic and egg in a large bowl.
Form about the meatballs.
Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
Top with chopped scallions.
The bunless burger is an easy to make for a quick dinner during. Plus with a bunless burger, you’ll be taking out the extra carbs for a healthy lunch or dinner!
Wash and peel a potato. Slice it 1 cm each slice.
Mix ground beef and seasonings in a medium bowl.
Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
Heat a grill pan to medium.
Place potato slices on a grill pan.
Add the burgers. Top them with fresh herbs.
Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
Layer sweet potato with some herbs, burger, avocado slices, sprinkled with some lemon juice, sliced a red onion or other favorite toppings.