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“Spaghetti” and Meatballs

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop




  • 26 ounces strained tomatoes –
  • 4 garlic cloves, chopped
  • 2 Tbsp chopped fresh basil
  • 2 tsp dried oregano
  • 1/8 tsp cayenne pepper (optional)
  • ½ tsp black pepper
  • 1 tsp sea salt

Meatballs – (makes 10-12)

  • 1lb grass-fed meat
  • 1 Tbsp freshly chopped basil
  • 2 tsp dried oregano
  • 3 garlic cloves, chopped
  • 2 eggs
  • 1 Tbsp coconut flour
  • ½ tsp black pepper
  • 1 tsp sea salt

Squash Noodles

  • 4 yellow squash
  • 2 Tbsp ghee or grass-fed butter
  • 1 tsp garlic powder
  • ½ tsp black pepper


  1. Use the ribbon blade on your spiralizer to create your squash noodles. Set mixture aside. (you can also use a y peeler to create squash “noodles”)
  2. Combine all the sauce ingredients in a bowl and mix. Set mixture aside
  3. Combine all the meatball ingredients in a bowl and thoroughly mix together.
  4. Use a scoop or a large spoon to roll out meatballs into golf-ball sized shapes.
  5. Heat a large sauce pan over medium-high heat with about two tablespoons of olive oil. Sear the meatballs on each side for about 2-3 minutes.
  6. Add the sauce to the pan and let the mixture simmer for 15-20 minutes.
  7. While the meatballs are cooking heat a large skillet with the ghee or butter. Add the squash noodles, garlic and black pepper and sauté for 6-10 minutes or until the noodles reach the desired consistency.
  8. Serve the meatballs on top of the squash noodles and enjoy!


  • This recipe can easily be doubled to feed more people. I usually average 2 small squash per a person since they shrink down and aren’t as filling as noodles.


  • Serving Size: 4

Keywords: Meatballs with squash noodles, gluten-free meatballs with squash noodles