Semi-Homemade Paleo Spaghetti and Meatballs
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon ghee
- 1 pound uncooked Italian sausage
- 1 package of kelp noodles or zoodles
- 12 oz marinara sauce
Method
- Take the sausage out of the casing and rolled them into little meatballs.
- Melt a tablespoon of ghee in a large cast iron skillet over medium heat. When the pan is hot, fry the mini meatballs in a single layer in the pan until they are browned on all sides.
- Add about Β½ a jar of Raoβs marinara sauce and bring the sauce to a boil. Cover the pan and simmer the sauce on low for about 5 minutes.
- Rinse off the kelp noodles in a colander and add them to the meatballs and sauce.
- Cover the pan and simmer the sauce and noodles for a few minutes until the noodles were tender.