Paleo Zucchini Noodles and Beef Meatballs
Classic spaghetti and meatballs is one of those comfort food cravings that can feel totally off the table when you're eating grain-free — but this version proves otherwise. Juicy 80/20 ground beef gets mixed with almond flour, egg, garlic, parsley, and oregano, then oven-baked on a wire rack so every meatball comes out beautifully browned without a drop of breadcrumb in sight. The tomato sauce simmers low and slow with garlic, basil, and oregano until it's rich and deeply red, then the meatballs nestle right in to soak up all that flavor. Spiralized zucchini stands in for pasta with surprising success — a quick two-to-three minute toss in a hot skillet keeps the noodles bright green and just tender, so you get that satisfying twirl without any of the heaviness. Everything comes together in four generous bowls that look and taste like a proper Italian-American dinner. It's the kind of meal that genuinely doesn't feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
- 1 large egg
- ¼ cup almond flour
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the sauce
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- fresh basil leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with a wire rack and lightly brush the rack with olive oil.
- 2
In a large mixing bowl, combine the ground beef, egg, almond flour, 3 cloves minced garlic, parsley, dried oregano, 1 tsp salt, and black pepper. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!