Spaghetti and Meatballs

[The Saucy String Remix]

Classic Italian comfort food made with quality ingredients and rich tomato sauce. This is the family dinner that creates lasting memories around the table.

Ingredients

For Meatballs:
1 lb (454g) grass-fed ground beef
1/2 lb (227g) ground pork
1/2 cup (56g) almond flour
1 large egg (50g, pasture-raised preferred)
1/4 cup (15g) fresh parsley, chopped
2 cloves garlic, minced
1 tsp (6g) sea salt
1/2 tsp (1g) black pepper
2 tbsp (30ml) olive oil

For Marinara Sauce:
2 tbsp (30ml) olive oil
1 medium onion (150g), diced
4 cloves garlic, minced
28 oz (794g) crushed tomatoes
2 tbsp (30g) tomato paste
1 tsp (1g) dried oregano
1 tsp (1g) dried basil
1 tsp (6g) sea salt
1/2 tsp (1g) black pepper

For Serving:
1 lb (454g) cassava flour spaghetti or zucchini noodles
Fresh basil and Parmigiano-Reggiano for garnish

Steps

Combine:

In large bowl, gently mix ground beef, pork, almond flour, egg, parsley, garlic, salt, and pepper until just combined. Don’t overmix to keep meatballs tender.

Shape:

Form mixture into 20 evenly-sized meatballs, about 1.5 inches in diameter. Wet hands lightly to prevent sticking while rolling.

Brown:

Heat olive oil in large skillet over medium-high heat. Brown meatballs on all sides, working in batches, about 8-10 minutes total. Remove and set aside.

Sauté:

In same skillet, add olive oil and sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.

Simmer:

Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well and simmer sauce for 10 minutes to develop flavors.

Finish:

Return browned meatballs to sauce, cover and simmer 15-20 minutes until meatballs are cooked through and sauce has thickened.

Serve:

Cook pasta according to package directions. Serve meatballs and sauce over hot pasta, garnished with fresh basil and grated Parmigiano-Reggiano cheese.

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Make it Good For The Gut (Optional)

Use fermented tomato paste for enhanced umami and probiotics. Add 1/4 cup red wine to the sauce for depth and beneficial polyphenols. Include 1 tablespoon apple cider vinegar with the mother in the sauce for digestive enzymes. Use bone broth instead of water when thinning sauce for gut-healing collagen. Add 1 teaspoon fresh oregano for antimicrobial properties and digestive support.

Remix Options

Protein Variations: Use ground turkey (1.5 lbs total) for lighter option, or mix ground lamb with beef for Mediterranean flavor. Vegetable Noodles: Replace pasta with spiralized zucchini, spaghetti squash, or shirataki noodles for low-carb version. Gluten-Free Pasta: Try lentil pasta, chickpea pasta, or palmini hearts for extra protein. Herb Meatballs: Add 1 tbsp fresh basil, 1 tsp fennel seeds, or 1/4 cup grated Parmesan to meatball mixture. Spicy Version: Add 1/2 tsp red pepper flakes to sauce and 1 diced jalapeño to meatballs. Slow Cooker Method: Brown meatballs, then simmer sauce and meatballs in slow cooker on low 4-6 hours.

Good To Know

Meatball Success: Almond flour creates tender, grain-free meatballs that hold together perfectly without breadcrumbs. Browning Technique: Don’t overcrowd the pan when browning meatballs – work in batches for proper searing and flavor development. Sauce Development: Slow simmering allows flavors to meld and creates that rich, restaurant-quality taste that coats pasta beautifully. Make-Ahead Tips: Meatballs can be formed and refrigerated overnight, or cooked and frozen for up to 3 months. Pasta Water Secret: Reserve 1 cup starchy pasta water before draining to help sauce adhere better to noodles. Storage Guidelines: Leftovers keep refrigerated 3-4 days and reheat beautifully with a splash of broth or water. Wine Pairing: Serves beautifully with Chianti, Sangiovese, or any medium-bodied red wine that complements the tomato sauce.