AuthorJessica ParkerCategory,

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!

Yields2 Servings
 1 lb Grass Fed Ground Beef
 ½ cup Mozzarella Cheese, shredded
  cup Almond Flour
 3 Cloves Garlic
 1 tbsp Dried Basil
 2 tbsp Dried Parsley
 1 tsp Salt
 ½ tsp Black Pepper
 1 Egg, beaten
Spaghetti Squash
 1 Spaghetti Squash
 Grass-fed Butter (Kerrygold is my favorite), to taste
 Sea Salt or Pink Himalayan Salt, to taste
1

Preheat oven to 400F.

2

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).

3

Split the beef mixture into six parts and form six meat balls with your hands. Place them on a cookie sheet.

4

Bake at 400F for 15-20 minutes.

Spaghetti Squash
5

Preheat oven to 425F & line a baking sheet with foil.

6

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.

7

Cut the squash in half lengthwise & scoop the seeds out. Use a fork to scrape out the strands of squash.

8

For this recipe I simply added grass fed butter and sea salt to the warm "noodles" and tossed well. SO delicious!

Ingredients

 1 lb Grass Fed Ground Beef
 ½ cup Mozzarella Cheese, shredded
  cup Almond Flour
 3 Cloves Garlic
 1 tbsp Dried Basil
 2 tbsp Dried Parsley
 1 tsp Salt
 ½ tsp Black Pepper
 1 Egg, beaten
Spaghetti Squash
 1 Spaghetti Squash
 Grass-fed Butter (Kerrygold is my favorite), to taste
 Sea Salt or Pink Himalayan Salt, to taste

Directions

1

Preheat oven to 400F.

2

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).

3

Split the beef mixture into six parts and form six meat balls with your hands. Place them on a cookie sheet.

4

Bake at 400F for 15-20 minutes.

Spaghetti Squash
5

Preheat oven to 425F & line a baking sheet with foil.

6

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.

7

Cut the squash in half lengthwise & scoop the seeds out. Use a fork to scrape out the strands of squash.

8

For this recipe I simply added grass fed butter and sea salt to the warm "noodles" and tossed well. SO delicious!

Meatballs & Spaghetti Squash Noodles (Gluten Free)