spaghetti & meatballs

You might start to notice a theme that I eat mostly Paleo as that is my personal preference but by all means if you have different restrictions or are just craving some actual pasta then swap it out.

I prefer to avoid sugar and while this tomato sauce will take longer then just grabbing a jar of pre-made sauce, it sure does make me feel better not having all the extra's added in. If you are short on time, look for a sauce brand with no added sugar.
This meals is going to take a little bit more time but the end result is worth it. Pasta noodles and heavy sauce with sugar can leave me feeling really tired and down but this veggie packed, sugar free, grain free option leaves me feeling full and energized.

This recipe calls for fresh herbs but I used dried instead. You will also notice I use turkey or chicken for all my meat recipes. That's my personal preference as I don't care for beef or pork. The original recipe was for 1 lb. of beef and I substituted 1.25 lbs. of turkey.

Spaghetti & Meatballs

Ingredients:
1.25 lbs. ground turkey
1/2 cup breadcrumbs (recipe below)
1 egg
2 tbsp water
3 tbsp sweet yellow onion
tomato sauce with mushrooms (recipe below)
1 spaghetti squash

Breadcrumbs: 1/2 cup almond flour
1/4 cup golden flaxseed meal
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
1.5 tsp sea salt
1/2 tsp black pepper
Optional: 1 tbsp arrowroot powder
Note: This makes about 1 cup so feel free cut the recipe in half for the meatballs.

Tomato Sauce with Mushrooms:
1/3 sweet onion - diced
1 tbsp olive oil
4 gloves garlic - diced
1 tsp sea salt
26 oz diced tomatoes - Muir Gardens
1/4 cup water
3/4 tsp black pepper
1/4 cup basil leaves
1/4 cup parsley
1/8 tsp cayenne powder
1 cup white button mushrooms - diced

Directions:
Preheat the oven to 375 degrees. Cut the spaghetti squash in half and remove the seeds. Place face down on a baking sheet and bake for 30-45 minutes depending on the size of the squash. Don't over cook or it will be mushy. The squash should look like spaghetti noodles. Use a fork to scrap out the insides after it has cooled slightly.

While the squash is in the oven, make the tomato sauce with mushrooms:

Heat the olive oil in a medium sized saucepan over medium-high heat. Once hot, add the onions and cook until they are golden. Stir often so they don't burn. About 3-4 minutes. Add the garlic, sea salt and cook for 1 minute.

Add the water and tomatoes and bring to a boil. Reduce heat and add remaining ingredients. Set a timer for 1 hour and turn the heat down to low. Stir occasionally.

Make the breadcrumbs and add a 1/2 cup along with the egg, water, onions and turkey in a bowl. Use a fork or your hands to incorporate all the ingredients together.

Roll the meat into 2'' balls and place on a greased baking sheet. Bake for 10-12 minutes, flip and bake an additional 10-12 minutes.

On a plate, assemble your spaghetti noodles, sauce & top with meatballs. Enjoy!

Original recipes by Meghan Little & Angel Ayala Torres
The Paleo Effect: 150 All-Natural Recipes for a Grain-Free, Dairy-Free Lifestyle