Tonight’s quick faux spaghetti and meatballs utilized some high quality prepared items that made cooking dinner a breeze. In a sense, it’s a semi-homemade recipe a la Sandra Lee.
Time to make Semi-Homemade Paleo Spaghetti and Meatballs!
Serves 4
Ingredients:
- 1-2 tablespoons of ghee
- 1 pound of uncooked Italian sausage made from the trim of my Full of Life Farm ½ hog
- 1 package of kelp noodles, zucchini spaghetti, or broiled zucchini “noodles”
- ½ a jar (12 oz) of your favorite spaghetti sauce
Method:
I took the sausage out of the casing and rolled them into little meatballs.
Ingenious, right? I can’t take credit for it though ‘cause I was inspired by this recipe from the cool folks at White On Rice Couple.
I melted a tablespoon of ghee in a large cast iron skillet over medium heat. When the pan was hot, I fried the mini meatballs in a single layer in the pan until they were browned on all sides.
I added about ½ a jar of Rao’s marinara sauce and brought the sauce to a boil.
Then, I covered the pan and simmered the sauce on low for about 5 minutes.
I rinsed off the kelp noodles in a colander and added them to the meatballs and sauce.
I covered the pan and simmered the sauce and noodles for a few minutes until the noodles were tender.
The softened noodles resemble Asian bean thread noodles so don’t expect them to have the taste and texture of Italian pasta. You can leave out the kelp noodles and still have a quick and yummy meal.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Semi-Homemade Paleo Spaghetti and Meatballs
Ingredients
- 1 tablespoon ghee
- 1 pound uncooked Italian sausage
- 1 package of kelp noodles or zoodles
- 12 oz marinara sauce
Instructions
- Take the sausage out of the casing and rolled them into little meatballs.
- Melt a tablespoon of ghee in a large cast iron skillet over medium heat. When the pan is hot, fry the mini meatballs in a single layer in the pan until they are browned on all sides.
- Add about ½ a jar of Rao’s marinara sauce and bring the sauce to a boil. Cover the pan and simmer the sauce on low for about 5 minutes.
- Rinse off the kelp noodles in a colander and add them to the meatballs and sauce.
- Cover the pan and simmer the sauce and noodles for a few minutes until the noodles were tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
