Grainless Spaghetti & Meatballs ***

Happy Friday! Have a great weekend everyone – I sure will! I’m off to a cottage weekend with some friends which is always a good time! Living in the middle of downtown Toronto is fun, but I also really look forward to the weekends where I can get out of the city and just chill in nature – no worries, no stress! Before I take off, I have one last recipe for the week! Here’s a spin on the classic recipe without grains, fillers or preservatives! Spaghetti and meatballs is an easy meal, but it’s not so great for you when using pre-made sauces and meatballs. If you look at the labels, both products typically contain over 20 ingredients EACH…20!!!!! That’s insane and totally unnecessary. The entire meal shown has less than 20 ingredients total – noodles, sauce and meatballs combined! This recipe is gluten free, paleo, egg free, soy and nut free!

 If you don’t have a spiralizer for the noodles, you can use a vegetable peeler instead! Hand held spiralizers are very inexpensive and work great – If you are in Canada, I’ve seen them at Dollarama for $3 or you can purchase the Veggetti off Amazon!

Grainless Spaghetti & Meatball Recipe

Serves: 6

Sauce Ingredients:

 Find my classic Marinara Sauce recipe HERE

 Meatballs Ingredients:

1 lb lean ground beef

1/2 cup almond flour

1 clove garlic, crushed

1 tbsp onion powder

1 tsp Himalayan salt

1 tsp dried  oregano

1 tsp dried parsley

1 tbsp. gluten free worcestershire sauce

 Noodles Ingredients:

7 medium Zucchini, spiralized

2 tbsp avocado oil

1 clove garlic, crushed

1/2 tsp Himalayan salt


  1. Make sauce as directed. (You will have extra sauce left over, it stores well in the fridge for up to a week and freezes great to pull out for quick weeknight meals!).

  2. For meatballs, preheat oven to 450F. Line a baking sheets with tinfoil or parchment paper, then place a cool rack on top (this allows for the grease to drip down).

  3. In a large mixing bowl combine ground beef, almond flour, garlic, onion powder, salt, oregano, parsley and Worcestershire sauce.

  4. Using hands roll into balls using approx. 2 tbsp of meat per ball. Place on baking sheet (on top of the cooling rack).

  5. Bake for 20 minutes until fully cooked all the way through.

  6. Spiralize zucchini.

  7. Heat a skillet on medium heat. Add in oil and garlic and zucchini noodles. Top with salt. Sauté for 3-5 minutes, flipping noodles often. *Don’t overcook noodles become too mushy

  8. Place zucchini noodles in a bowl, top with meatballs and sauce. Optional: Top it all off with fresh basil and parmesan!


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