Whole30 Squashgetti And Meatballs Recipes

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WHOLE30 SQUASHGETTI AND MEATBALLS



Whole30 Squashgetti and Meatballs image

When you don't want carbs but are craving Italian, there are not many options available. We find this dish hearty and satisfying, even without the flour and fat. It's a great low-carb, Whole30® version of classic spaghetti and meatballs.

Provided by Biondini

Categories     Main Dish Recipes     Meatball Recipes

Time 1h

Yield 2

Number Of Ingredients 10

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons avocado oil
1 pound ground beef
½ onion, minced
2 teaspoons Italian seasoning
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon crushed red pepper
1 (13.5 ounce) jar Whole30® spaghetti sauce (such as Trader Joe's® Puttanesca or Costco's® Blue Parrot)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
  • Bake in the preheated oven until soft, about 45 minutes.
  • While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
  • Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
  • Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

Nutrition Facts : Calories 902.1 calories, Carbohydrate 56 g, Cholesterol 143.1 mg, Fat 56.8 g, Fiber 6.6 g, Protein 44 g, SaturatedFat 17.3 g, Sodium 2722.6 mg, Sugar 18.5 g

WHOLE30® MEATBALLS



Whole30® Meatballs image

I make these Whole30® meatballs almost every week and the leftovers are gone by the next day because they're so good. Serve over zucchini noodles with your favorite sauce.

Provided by SheLovesPaleo

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 8

Number Of Ingredients 13

1 medium yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1 pound ground beef
1 pound ground pork
1 large egg
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 tablespoon red pepper flakes
1 teaspoon grapeseed oil, or as needed

Steps:

  • Combine onion and garlic in the bowl of a food processor; puree until finely minced.
  • Transfer onion mixture to a large bowl and add beef, pork, egg, salt, pepper, basil, oregano, balsamic vinegar, tomato paste, and red pepper flakes. Mix with your hands until all ingredients are evenly distributed.
  • Grease a cast iron griddle or pan with grapeseed oil and place over low heat until hot.
  • Use an ice cream scoop to form meatballs; place them directly onto the heated griddle. Don't overcrowd.
  • Cook, turning occasionally, until browned on all sides, 15 to 20 minutes per batch. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 256 calories, Carbohydrate 5.1 g, Cholesterol 95.5 mg, Fat 16.6 g, Fiber 1.8 g, Protein 21.3 g, SaturatedFat 6 g, Sodium 1832.8 mg, Sugar 1.3 g

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