Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 2 egg yolks (omit for AIP)
  • 3 tbsp almond flour (sub 2 tbsp of coconut flour for AIP, see notes)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/3 tsp black pepper (omit for AIP)
  • 12 oz gluten-free spaghetti (sub Jovial cassava spaghetti, or spaghetti squash for AIP)
  • 24 oz tomato sauce (sub nomato sauce for AIP)
  • 1 tbsp fresh parsley, chopped

Instruction

  • Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  • Using a large bowl, combine the beef, egg yolk, almond flour, and seasonings. Mix well to thoroughly combine.
  • Using a cookie scoop, scoop out the meatball mixture and form into round, uniformly sized meatballs (about 1.5″ in diameter) evenly spaced on the baking sheet.
  • Transfer to the preheated oven and bake for 20-23 minutes. The meatballs should be cooked through but not yet crispy.
  • While the meatballs cook, cook the spaghetti as directed, strain, and seat aside.
  • Turn on the broiler setting on the oven and cook for 2-3 more minutes or until the meatballs are crispy. Remove from the oven and set aside.
  • Using a large pot, add the pasta sauce and bring to a low simmer. Add the meatballs to the pot and stir for 2 minutes to allow to coat in the sauce.
  • Serve the meatballs over the spaghetti with extra sauce. Top with chopped parsley.