It’s Paleo Week at Gluten-Free Cat! This is probably the last thing you expected to find here. But while most of my recipes for the past year have been raw, vegan, or vegetarian, the Husband has been eating Paleo. Plus, I’ve found that my body has been asking for animal protein. I love the idea of being raw vegan, but I’m finding that my energy level and my physical performance is so much better when I incorporate some meat in my diet.
So I thought that I’d share some of the gluten-free, paleo recipes that we’ve been enjoying. Plus, I’ll be ending the week with a Paleo Giveaway. Make sure you stop back on Friday!
How does a non-meat eater begin cooking with meat? She goes back to childhood with good ol’ spaghetti and meatballs.
These meatballs are made from bison and the noodles are actually spiralized zucchini. I believe that this is the way a Paleo Guy and a Raw Foods-Loving Girl can eat together happily.
I love raw zucchini, so these noodles are not warm. But served room temperature with piping hot meatballs drenched in tomato sauce, you won’t even notice that the zucchini isn’t hot.
In fact, I even enjoy the crunch of the zucchini noodles with hot marinara sans meatballs. Delicious.
A spiralizer isn’t required to make raw noodles, but it makes the job so much easier and it’s loads of fun! You can use a vegetable peeler to create fetuccini-like noodles as well.
Paleo Spaghetti with Spicy Meatballs
- 2 lbs. ground bison
- 1/2 c. almond flour
- 4 eggs
- 1/2 diced onion
- 1 clove garlic, minced
- 2 small red peppers and 1 jalapeno pepper (or 2 jalapenos)
- 2 tsp. dried oregano
- 1 c. stock (chicken or veggie)
- 2 15-oz. cans of tomato sauce
- 2 tsp. dried oregano
- 1 tsp. onion powder
- 2 tsp. garlic powder
- 1/2 tsp. crushed red pepper
- salt to taste
- 2 medium zucchini, spiralized
1. Preheat oven to 400.
2. In a large bowl, combine the almond flour, eggs, diced onion, minced garlic, and oregano. Then add the bison and mix by hand until well combined. Form into 10-12 meatballs and place them in a 9×13 casserole dish.
3. Heat all sauce ingredients in a medium sauce pan over medium heat. Then pour the sauce over the meatballs.
4. Cover the casserole dish with foil and bake for about 45 minutes.
5. While the meatballs are cooking, spiralize two zucchini. If you don’t have a spiralizer, use a vegetable peeler to create fetuccini-like noodles.
6. Serve meatballs over zucchini noodles and top with additional tomato sauce.
Yields 10-12 meatballs
Enjoy! And don’t forget to stop by on Friday for the Paleo Week Giveaway! (Hint, it’s a cookbook!)
- What is your favorite childhood meal?
- Have you ever tried bison?
- Gluten-Free Monday hosted by Heidi of One Creative Mommy
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Wednesdays hosted by Kelly the Kitchen Kop
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva , Amber of The Tasty Alternative, and friends.
- Keep it Real Thursdays hosted by France of Beyond the Peel