“Spaghetti” and Italian Meatballs

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Cuisine: American, Italian
Keyword: Italian, meatballs, spaghetti
Servings: 4


  • 1 lb grass-fed beef
  • 2 cloves garlic chopped
  • 1-2 tsp rosemary chopped
  • 1 tbsp dried oregano
  • 2 medium zucchini peeled into ribbons
  • 2 medium yellow squash (zucchini) peeled into ribbons
  • 1 jar organic, low-sugar tomato sauce, or biodynamic pressed tomatoes (even better!)
  • salt and pepper to taste


  • Mix beef, garlic, rosemary, oregano, olive oil, salt and pepper in a large bowl using your hands.
  • Heat stainless steel pan on medium.
  • Form mixture into meatballs and place in pan (I don’t use any oil in the pan but you could use butter, avocado oil or coconut oil).
  • Brown meatballs on all sides.
  • Add tomato sauce and zucchini & squash ribbons.
  • Cook for until meatballs are just cooked through.
  • Plate zucchini/squash ribbons on bottom and top with meatballs.
  • Sprinkle extra rosemary (or basil) if you have it on top. Voila!


By Thyroid Loving Care