PALEO SPAGHETTI SQUASH AND AMPED UP MEATBALLS
The old-school favorite, spaghetti and meatballs, is a major challenge to the paleo enthusiast. The carb-heavy spaghetti, the breadcrumbs, milk and cheese in the meatballs, and the added sugar in canned tomato sauce are all off-limits. Try using nutrient-rich spaghetti squash as your "noodle" and turn up the flavor of grass-fed beef meatballs with tamari, tomato paste, garlic and cayenne pepper.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Rub 1/2 tablespoon of the olive 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, 45 minutes to 1 hour.
- To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. 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, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
- For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
- Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.
Nutrition Facts : Calories 357 calorie, Fat 18.1 grams, SaturatedFat 4.3 grams, Cholesterol 50 milligrams, Sodium 305 milligrams, Carbohydrate 30.1 grams, Fiber 4.8 grams, Protein 21.8 grams, Sugar 7.3 grams
PALEO SPAGHETTI SQUASH AND AMPED UP MEATBALLS
© 2014 Turner Broadcasting System, Inc. All rights reserved. The old-school favorite, spaghetti and meatballs, is a major challenge to the paleo enthusiast. The carb-heavy spaghetti, the breadcrumbs, milk and cheese in the meatballs, and the added sugar in canned tomato sauce are all off-limits. Try using nutrient-rich spaghetti squash as your "noodle" and turn up the flavor of grass-fed beef meatballs with tamari, tomato paste, garlic and cayenne pepper.
Provided by Turner Broadcasting
Categories Meatballs
Time 1h
Yield 12
Number Of Ingredients 22
Steps:
- For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Rub 1/2 tablespoon of the olive 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, 45 minutes to 1 hour.
- To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. 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, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
- For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
- Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.
Nutrition Facts : Calories 178.3, Fat 9.8, SaturatedFat 3.1, Cholesterol 41.2, Sodium 618.4, Carbohydrate 16.1, Fiber 5.1, Sugar 1.5, Protein 10.2
SPAGHETTI AND MEATBALLS
Make and share this Spaghetti and Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat the egg; then blend in the milk.
- Add in the bread cubes, stirring to coat them well; let sit for 15 minutes.
- Using a fork, mash the bread cubes until they've formed a rough paste.
- Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef.
- Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste.
- Using wet hands, form the meat into balls the size of golf balls or a little smaller.
- Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sides-don't crowd them in the pan; you may have brown them in batches.
- Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes.
- When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water.
- Cook spaghetti until al dente, about 8-9 minutes.
- Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat.
- Ladle in enough sauce to just coat the pasta; stir well.
- Add in the butter and stir well.
- Keep the pasta in the pot for a total of about 1 minute.
- Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all.
- Serve with grated Romano cheese on the side.
Nutrition Facts : Calories 682.2, Fat 27.6, SaturatedFat 9, Cholesterol 98.7, Sodium 1444.3, Carbohydrate 80.2, Fiber 6.4, Sugar 12.2, Protein 29.5
SPAGHETTI AND MEATBALLS (PALEO STYLE)
Traditional spaghetti makeover! This recipe can be made vegetarian by not making meatballs and just making the sauce with all the veggies and serving over the cooked squash.
Provided by curvy chef 2013
Categories Spaghetti
Time 1h25m
Yield 4
Number Of Ingredients 26
Steps:
- 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. Form mixture into 1 1/2-inch meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil until browned on all sides, 5 to 10 minutes.
- Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon olive oil, and a pinch of salt. Place spaghetti squash, cut side down, into pot. Cover the pot with a lid and place over high heat; cook until squash is tender, about 20 minutes. Drain and shred squash into "noodles" by scraping out the flesh with a fork.
- Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Saute chopped onion, 2 cloves minced garlic, and 1 teaspoon red pepper flakes in hot oil until soft and translucent, 5 to 7 minutes. Stir mushrooms, green bell pepper, zucchini, and olives into onion mixture; saute until slightly softened, 3 to 5 minutes. Add tomatoes, 2 tablespoons basil, 2 tablespoons oregano, and honey; bring to a simmer.
- 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. Divide squash "noodles" between serving bowls and ladle sauce and meatballs over the top.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 60 g, Cholesterol 126.8 mg, Fat 33.5 g, Fiber 5.6 g, Protein 32 g, SaturatedFat 8.6 g, Sodium 634.6 mg, Sugar 8.6 g
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