GF Recipes

Paleo Week and Spaghetti with Spicy Meatballs

12 Comments 03 December 2012

Paleo Week and Spaghetti with Spicy Meatballs

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

by Heather

Meatball Ingredients:

  • 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

Sauce Ingredients:

  • 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

“Noodle” Ingredients:

  • 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!)

Readers, dish!

  • What is your favorite childhood meal?
  • Have you ever tried bison?
This recipe will be shared with:

Your Comments

12 Comments so far

  1. Heidi says:

    I’m not sure if I’m brave enough to try bison, but your spaghetti looks wonderful. Thanks for linking up on Gluten-Free Monday at

  2. I could totally go for this meal! I need my protein, and preferably in the form of meat. I do like that you get to combine the best of both worlds here, Heather. 😉

  3. Lynne L says:

    While I like a good vegetarian meal, I too need meat in my diet…my fave meal from when I was a kid is…spaghetti & meatballs! Mom used to make little tiny ones…I like the look of yours much better! I think I would like GF spaghetti mixed in with the spiralized zucchini…awesome yumminess!
    Bison doesn’t taste very different & it’s much leaner too.
    Thanks so much for the great recipes/ideas Heather…and hi Shirley! -Lynne.

    • Heather says:

      Lynne, I like your mom’s idea of tiny meatballs. Too cute! Great idea to mix gf pasta noodles with zucchini noodles. Might be a good way to sneak a few greens in for kids and husbands! :)

  4. Fun recipe Heather. I love zucchini noodles too. We don’t have a spiralizer but we use our mandoline set on the julienne setting to make great spaghetti type noodles. Sometimes I sautee the zucchini quickly (like 30 seconds to a minute at most) just to get them warm. I look forward to trying out those bison meatballs!

    • Heather says:

      Great idea to use the mandoline slicer, France. Thanks for sharing that idea. Sauteing would really bring out flavor too. Dash of oil and seasonings? Yum!

  5. amber says:

    Hi Heather,

    What a lovely meal! I too love zucchini pasta. And I have to say, I’ve never tried bison. It looks amazing. You’ve reminded me to make some more “zoodles” (as my friend Jen coined them). So tasty. :-)

    And can’t wait for the Friday giveaway!


  6. Lauren says:

    YUM! I love spaghetti and meatballs, and this looks like a great way to eat it without the carbs! Spicy marinara is definitely the way to go! That’s how I always make our sauces. :-)

  7. Deliciousness!!! I always use SPAGHETTI SQUASH as my spaghetti, I need to get a slicer that cuts zucchini like spaghetti strands so I can make this too! :)

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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