These are hands down some of the best tasting meatballs I’ve ever had! We did test them out with some marinara as well and they were good, but I really preferred them without in order to have the unmasked flavor of the meatballs. They are that good!!
You could easily replace the cheese with a non-dairy version of your choice for a dairy free recipe!
As for the spaghetti squash, I absolutely recommend baking it WHOLE in order to easily cut it in half! This method has been a game changer for me! I would avoid spaghetti squash because it was such a pain in my rear to cut open. Now I just bake it whole and…HELLO…it’s SO easy!
- 1 lb Grass Fed Ground Beef
- ½ cup Mozzarella Cheese, shredded
- ⅓ cup Almond Flour
- 3 Cloves Garlic
- 1 tbsp Dried Basil
- 2 tbsp Dried Parsley
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 Egg, beaten
- 1 Spaghetti Squash
- Grass-fed Butter (Kerrygold is my favorite), to taste
- Sea Salt or Pink Himalayan Salt, to taste
- Preheat oven to 400F.
- In a medium bowl, mix all of the ingredients well. Roll up your sleeves and use your hands (this really is the best way to do it).
- Split the beef mixture into six parts and form six meat balls with your hands. Place them on a cookie sheet.
- Bake at 400F for 15-20 minutes.
- Preheat oven to 425F & line a baking sheet with foil.
- Place the spaghetti squash on the lined baking sheet & bake 35-45 minutes (flip over halfway through). Check to make sure it’s ready with a knife. You should be able to cut through the squash very easily when it’s done baking.
- Cut the squash in half lengthwise & scoop the seeds out. Use a fork to scrape out the strands of squash.
- For this recipe I simply added grass fed butter and sea salt to the warm “noodles” and tossed well. SO delicious!
- Serving Size: 2