Spaghetti has always been a staple meal in our home so giving up pasta was sort of a big deal. I’ve done a lot of research on spaghetti substitutes and zucchini noodles seem like the best option. So I did a little more research on how to make them and how to make Paleo meatballs and I think I came up with a pretty tasty recipe if I do say so myself. (Joe also thought it was rather yummy, in fact he said they were the best meatballs he’d ever had!)

Zucchini Noodles & Meatballs

Zucchini Noodles

Ingredients:

  • 3-6 Zucchinis (Depending on the size of the zucchini. I usually estimate 1 zucchini per person)
  • Salt

Directions

  1. Wash the zucchini and then using a mandoline slicer julienne slice the zucchini. (Avoid the section with the seeds, the seeds cause the noodles to break.)
  2. Place zucchini noodles in a colander over an empty bowl. Salt zucchini and let stand for a few minutes. (This helps release the moisture in the zucchini.) Dry off the noodles .
  3. Place noodles in a pot of water on the stove and bring to a boil for about 1-2 minutes. (Don’t let the noodles cook too long, it only takes a minute really.)

Slow Cooker Paleo Meatballs

Ingredients:

  • 3lbs Ground Beef
  • 1/4 cup finely cut spinach
  • 2 tbls finely chopped onion
  • 1 tsp garlic salt
  • salt and pepper
  • oil
  • favorite pasta sauce

Directions:

  1. In a bowl combine the ground beef, spinach, onion, garlic salt, salt and pepper.
  2. Mix together all well with your hands.
  3. Form small meatballs (about 1-2 inches in diameter) and place on a plate
  4. Meanwhile heat oil in a pan (medium/medium-high)
  5. Brown all sides of the meatballs
  6. Place Meatballs in the bottom of a slow cooker
  7. Cover with favorite sauce
  8. Cook on low for 4-5 hours.

Top your zucchini noodles with meatballs and sauce, enjoy!

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