Paleo Spaghetti & Meatballs

Italian cuisine is commonly known for it's delicious pasta dishes which include fresh tomatoes and herbs. This is my take on the spaghetti & meatballs dish but instead I use courgette noodles/zoodles for a paleo spin and use coconut oil in the sauce. 



Please ensure you have pre-made capsicum puree before beginning this recipe and have already pre-prepared courgette/zucchini noodles.

For the meatballs
250g pork mince
100g beef mince
1/4 C diced white onion
1 small free-range egg yolk
2 tbsp almond meal/flour
4 tbsp roughly chopped parsley
Pink Himalayan rock salt + black pepper to season

For the sauce
2 red capsicums to make Capsicum Puree 
2 tbsp coconut oil
1 tsp crushed garlic
10 basil leaves 

For the spaghetti/zoodles
4 whole courgettes/zucchinis made into noodles
1 tbsp extra virgin olive oil
Pink Himalayan rock salt 

To serve
2 tbsp micro-grated parmesan 


Step one
In a large mixing bowl, mix together pork mince, beef mince, onion, parsley, egg yolk and season with salt and pepper until well incorporated. Divide the mixture into 6-8 even portions and roll into golf ball sized servings. 

Step two
Heat a frying pan with 2 tbsp coconut oil over medium heat.  Add the meatballs and fry until golden on one side. Rotate meatballs until all sides are golden. Add capsicum puree and stir to combine with coconut oil. Take basil leaves and rip them up while adding them to the pan. Allow to simmer for 10 minutes. 

Step three
Boil your kettle. Place zucchini/courgette noodles in a heat proof bowl. Add boiling water to the bowl and allow the blanch for 30 seconds. Drain the zucchini/courgette noodles, dress with olive oil and season. 

Step four
Divide zucchini/courgette noodles onto serving plates. Top with meatballs including the sauce. Sprinkle with micro-grated parmesan and serve. 


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