This is such a simple, go-to family dinner recipe.  It does not take long (20-30 min) and everyone loves it! I use almond flour to replace the breadcrumbs to keep it Paleo, and with the egg, the meatballs do not fall apart.  I like this recipe with a sprinkle of parmesan cheese, but if you are strict Paleo then just leave it off. To get the squash “noodles”, you will need a spiralizer.  This is a handy tool when eating Paleo and trying to find different ways to eat your fruits and veggies.


  • 2 pounds ground pork
  • 1 pound ground grass-fed beef
  • 1 egg
  • 2 Tablespoon Italian seasoning
  • 1-2 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 Tablespoon chopped fresh parsley
  • 4-5 garlic cloves, minced
  • ¼ cup almond flour
  • 1 ½ Tablespoon coconut aminos


Preheat the oven to 400°.  Line a sheet pan with parchment paper and place the meat in a large bowl, add all ingredients and hand mix thoroughly.  Once mixed, roll about 2 Tablespoons of the mixture into even sized balls and line up on the sheet pan.

Bake in the preheated oven for 20 min, or until crispy on the outside and fully cooked

For the sauce:

  • 28 oz. crushed tomatoes
  • 1 small white onion, chopped
  • 2 Tablespoon olive oil or coconut oil
  • 1 bay leaf
  • 3 garlic cloves, crushed and chopped
  • 1 Tablespoon chopped, fresh parsley
  • 1 teaspoon sea salt
  • Pepper to taste



4-6 large yellow squash or green zucchinis

While the meatballs are baking, start the sauce by putting the oil in a pan and heat on medium.

Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, tomatoes, bay leaf, salt, and pepper

Cook on medium heat for 20-30 min until it begins to thicken.

Spiralize your squash and place in a steamer basket for 3-4 minutes.  It doesn’t take long, you don’t want them mushy! Serve the meatballs and sauce on the “noodles” and cover with sauce.

Top with fresh parsley and parmesan if desired.


4-6 servings


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