📝 About This Recipe
Experience the ultimate comfort food without the grains in this vibrant, nutrient-dense Paleo masterpiece. We use premium grass-fed beef for a rich, mineral-forward flavor, bound with almond flour and infused with fresh Mediterranean herbs. Nestled atop a bed of buttery, flash-sauteed zucchini noodles and a robust marinara, this dish offers a satisfyingly clean take on a classic Italian-American staple.
🥗 Ingredients
The Meatballs
- 1.5 pounds Grass-fed Ground Beef (85/15 lean-to-fat ratio for best moisture)
- 1/2 cup Almond Flour (super-fine, used as a grain-free binder)
- 1 Egg (large, lightly beaten)
- 1/4 cup Fresh Parsley (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Onion Powder
The Sauce and Noodles
- 4 large Zucchini (spiralized into noodles)
- 24 ounces Marinara Sauce (ensure no added sugar for Paleo compliance)
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 1/4 cup Fresh Basil (torn or chiffonade for garnish)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, combine the grass-fed beef, almond flour, beaten egg, minced garlic, parsley, oregano, salt, pepper, and onion powder.
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3
Using your hands, gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can lead to tough meatballs.
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4
Scoop approximately 2 tablespoons of the mixture and roll between your palms to form 1.5-inch balls. You should get about 16-20 meatballs.
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5
Place the meatballs on the prepared baking sheet, ensuring they aren't touching so they brown evenly.
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6
Bake for 18-20 minutes, or until the meatballs are cooked through and have a nice golden-brown exterior.
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7
While the meatballs bake, place the spiralized zucchini in a colander and sprinkle with a pinch of salt. Let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
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8
In a large deep skillet or Dutch oven, warm the marinara sauce over medium-low heat until simmering.
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9
Once the meatballs are finished baking, carefully transfer them into the simmering marinara sauce. Let them coat and warm through for 5 minutes.
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10
In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat.
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11
Add the zucchini noodles to the skillet and sauté for only 2-3 minutes. You want them 'al dente'—tender but still retaining a slight crunch.
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12
Divide the zucchini noodles among four bowls. Top generously with the meatballs and marinara sauce.
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13
Garnish with fresh basil leaves, a drizzle of high-quality olive oil, and red pepper flakes if you enjoy a little kick.
💡 Chef's Tips
Don't overmix the meat; use a light touch to keep the meatballs tender and airy. Sweating the zucchini noodles with salt is crucial to prevent a watery sauce on your plate. If you don't have a spiralizer, use a vegetable peeler to create long, thin ribbons. For a deeper flavor, sear the meatballs in a pan with oil before finishing them in the oven. Grass-fed beef cooks faster than grain-fed, so check internal temperature at the 15-minute mark.
🍽️ Serving Suggestions
Pair with a crisp arugula salad tossed in lemon and olive oil. Serve alongside roasted broccolini with toasted almond slivers. Enjoy with a glass of sparkling water infused with fresh cucumber and mint. Add a sprinkle of nutritional yeast on top for a 'cheesy' Paleo-friendly finish. A side of warm, roasted spaghetti squash can be used for extra heartiness.