Spaghetti and Meatballs (Paleo Style) Recipe

Mix beef grated onion quinoa milk 2 cloves minced garlic egg 2 tablespoons basil 2 tablespoons oregano 1 teaspoon red pepper flakes salt and black pepper together in a bowl until evenly combined. Form mixture into 1 1/2-inch meatballs.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches cook meatballs in hot oil until browned on all sides 5 to 10 minutes.

Fill a large pot with 2 to 3 inches of cold water 1 teaspoon olive oil and a pinch of salt. Place spaghetti squash cut side down into pot. Cover the pot with a lid and place over high heat; cook until squash is tender about 20 minutes. Drain and shred squash into oodles\ by scraping out the flesh with a fork.

Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Saute chopped onion 2 cloves minced garlic and 1 teaspoon red pepper flakes in hot oil until soft and translucent 5 to 7 minutes. Stir mushrooms green bell pepper zucchini and olives into onion mixture; saute until slightly softened 3 to 5 minutes. Add tomatoes 2 tablespoons basil 2 tablespoons oregano and honey; bring to a simmer.

Gently stir meatballs into tomato mixture return to a simmer and cook stirring occasionally until meatballs are heated through and vegetables are tender 20 to 30 minutes. Divide squash oodles\ between serving bowls and ladle sauce and meatballs over the top.