“Spaghetti” and Italian Meatballs

This delicious twist on spaghetti and meatballs is sure to get you raves.

"Spaghetti" & Italian Meatballs
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 lb grass-fed ground beef
  2. 2 cloves garlic, chopped
  3. 1-2 tbsp rosemary chopped
  4. 1 tbsp dried oregano
  5. 1 tbsp olive oil
  6. Salt & Pepper – to taste
  7. Jar of Organic, low-sugar Tomato Sauce or biodynamic pressed tomatoes (even better!)
  8. 2 medium Zucchini, peeled into ribbons
  9. 2 medium Yellow Squash (Zucchini), peeled into ribbons
  1. Mix beef, garlic, rosemary, oregano, olive oil, salt and pepper in a large bowl using your hands
  2. Heat stainless steel pan on medium
  3. Form mixture into meatballs and place in pan (I don’t use any oil in the pan but you could use butter, olive oil or coconut oil)
  4. Brown meatballs on all sides
  5. Add tomato sauce and zucchini & squash ribbons
  6. Cook for until meatballs are just cooked through
  7. Plate zucchini/squash ribbons on bottom and top with meatballs
  8. Sprinkle extra rosemary (or basil) if you have it on top. Voila!
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