Semi-Homemade Paleo Spaghetti And Meatballs

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.

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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).

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