Paleo Spaghetti & Meatballs

Ingredients:

1 Spaghetti Squash 

1 lb ground beef

16 oz Marinara Sauce, I use Raos

1 cup chicken broth 

1 small zucchini, diced 

1 large carrot, diced 

1/2 small yellow onion chopped finely 

1 tsp garlic powder

1 tsp onion powder 

1 tsp oregano 

1 tsp dried basil 

1 tsp salt 

1/2 tsp red pepper flakes 

1/4 cup almond flour 

1 tbsp tapioca flour 

1 egg

3 tbsp avocado oil 

Combine ground beef, seasonings, chopped onion, egg, almond flour, and tapioca flour in a mixing bowl and mix, either using your Kitchen Aid mixer or by hand until blended. Roll into 1.5 inch balls on a tray 

In a cast iron or frying pan, add 3 tbsp avocado oil. Once pan is very hot place meatballs in, turning every minute until every side is crispy. You do not have to cook the meat all the way through. Remove meatballs and remove all but 1 tbsp of oil. Add chopped zucchini and carrot, cooking until tender. Mix in tomato sauce and chicken broth. Nestle meatballs back into the pan and cover, simmering for 30 minutes. 

Preheat oven to 375. Drizzle olive oil, salt and pepper on the halved, seeded, Spaghetti Squash and bake face down for 30 minutes. 

Once squash is cooked, fluff with a fork and serve with meatballs and sauce tucked inside each half. Enjoy!