"Spaghetti" and Meatballs with Nomato Sauce (AIP book)
Servings: 6 people
Calories: 525kcal
Cost: $4.16
This recipe is referenced from Mickey Trescott's book The Autoimmune Paleo Book: An Alergen Free Approach to Managing Chronic Illness.
Print Recipe
Equipment
- large pot, blender/ food processor, knife, mandoline/spiralizer, skillet, zester/grater
Ingredients
Nomato Sauce *modified for serving 6 people
- 3 tsp Solid Cooking Fat (like ghee or butter)
- 1 onion
- 8 oz Carrots 4 medium carrots, chopped
- 8 oz Bone Broth
- 1 lbs Beets 3 medium beets, chopped
- 5 tsp Chopped Garlic (4 cloves of garlic)
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Rosemary
- 4 tbsp Fresh Basil
Spaghetti "Noodles" & Meatballs
- 2 lbs Grass Fed Ground Beef
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Sage
- 1 tsp Sea Salt (omit!)
- 2 tbsp Solid Cooking Fat (like ghee or butter)
- 3 lbs Zucchini (about 6 medium zucchini)
- 1 tbsp Fresh Basil
- 1 Lemon
Savvy Alternates
- 3.5 lbs Spaghetti Squash (ONE squash, sub for zucchini)
- 3 tbsp Extra Virgin Olive Oil (add-on for squash)
Instructions
Nomato Sauce
- Heat the cooking fat in a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onion and cook for about 5 minutes. Add the garlic and cook for another couple of minutes, stirring. Add the beets, carrots, thyme, and rosemary and cook for another couple of minutes.
- Add the bone broth and salt; bring to a boil. Lower the heat, then cover and simmer on low for 30 minutes, or until the vegetables are soft.
- Carefully transfer the mixture to a blender and puree.
- Add back to the pot and stir in the fresh basil, turning on the heat to cook for 5 more minutes.
- Serving suggestion: on top of cooked spaghetti squash or zucchini noodles.
"Spaghetti" and Meatballs
- In a large bowl, combine the ground beef, fresh herbs, and salt.
- Using your hands, form into large, 2- to 3-inch meatballs.
- Heat 1 tablespoon of the cooking fat in a skillet on medium heat. Add the meatballs and brown well on all sides. Add the Nomato Sauce, cover and turn down to a simmer. Cook for another 10 to 15 minutes, or until the meatballs are cooked throughout.
- Meanwhile, heat the remaining cooking fat in the bottom of another skillet or a wok. When the fat has melted and the pan is hot, and the succhini noodles and cook, tossing them gently, until they soften (about 5 minutes).
- Serve a plate of zucchini noodles, meatballs, and sauce garnished with the chopped basil and lemon zest.
- Variation: Feel free to use any kind of ground meat for this recipe, or a combination thereof. You can also replace the zucchini noodles with cooked spaghetti squash.
Notes
WHOLE RECIPE:
Total Calories: 3,150 kcal . Total Cost - $25.00 . Grade - C . *Monthly Cost - $949
Programming Notes:
- YES! This recipe is Paleo, Wheat & Gluten Free, lactose/dairy free.
- Nutrition Facts Label: for Mickey Trescott's original recipe with zucchini noodles.
- Original recipe calls for adding 1 tsp of salt. Don't add it. The recipe doesn't even need it.
- PLEASE stop by our "SAVVY ALTERNATES" table below this recipe. I (Dana Ketter, MS, RDN, CPT) recommend using spaghetti squash instead of zucchini noodles, capitalizing on the free "beet greens", and cutting the amount of beef in half OR making our "Vegan Paleo Meatballs Exist" instead of beef, for a lower-cost meal that's better for health now and in the long-run.
Nutrition
Nutrition Facts
"Spaghetti" and Meatballs with Nomato Sauce (AIP book)
Amount Per Serving
Calories 525
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 122mg41%
Sodium 540mg23%
Potassium 1487mg42%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 14g16%
Protein 35g70%
Vitamin A 7021IU140%
Vitamin C 63mg76%
Calcium 119mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.