30-Minute Paleo Zoodles and Meatballs

Zoodles and meatballs recipe & content provided by Ryan Carter

This zoodles and meatballs recipe takes 30 minutes from start to finish, making it a go-to option for a quick midweek meal. Plus, it uses ground beef, which is one of the most affordable ways to get grass-fed protein.

Related: You Can Zoodle Everything: 30 Spiralizer Recipes for Paleo & Low-Carb Pasta

Grass-fed beef contains more nutritional benefits compared to grain-fed beef. Beef from grass-fed cows has more conjugated linoleic acid (CLA), a fatty acid that can promote weight loss and better brain function, and an optimal ratio of omega-3 to omega-6 fatty acids. Plus, grass-fed ground beef is so versatile — which is why it’s always on my weekly grocery list.

These zoodles and meatballs get a few delicious flavor upgrades. The ground beef gets mixed with anti-inflammatory herbs like rosemary and thyme, which can help keep fats in the meat more intact as they cook. Plain zoodles get a colorful boost from spiralized carrot and sweet potato, but you can easily swap these out for more zucchini to keep this recipe more keto-friendly.

Finally, these zoodles and meatballs get finished with tangy artichokes and olives. You can serve this easy weeknight dinner all on its own, or with a side of keto bread or paleo breadsticks for a totally grain-free meal.

Paleo Zoodles and Meatballs

Start to Finish: 30 minutes

Ingredients:

• 6 ounces 80-20 grass-fed ground beef
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 tablespoon fresh thyme leaves, finely chopped
• 2 small organic zucchini, spiralized
• 1 large sweet potato, spiralized
• 2 medium carrots, spiralized
• 1 tablespoon avocado oil or ghee
• 10-15 green olives
• Artichoke hearts to taste (see recipe notes)
• Salt to taste

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Instructions:

1. Preheat oven to 350 degrees. Line a baking tray with parchment paper and add a thin layer of avocado oil to it to prevent meatballs from sticking.
2. In a bowl, add the ground beef and herbs. Mix well. With wet hands, scoop up a small amount of meat and form into a 1-inch ball. Place the meatball onto the lined baking tray and repeat until there is no meat mixture left.
3. Bake meatballs in the oven for 20 minutes.
4. While meatballs cook, prepare the noodles. In a wide saucepan on medium heat, and add the avocado oil and swirl to coat.
5. When pan is heated, add noodles to the saucepan. Saute until wilted, around 5 minutes. Keep veggie noodles warm on low heat until needed.
6. Remove the meatballs from the oven to cool.
7. Divide veggie noodles between two plates, followed by the meatballs. Top with artichokes and olives, and season to taste.

Serves: 2

Nutritional Information (Per Serving):

• Calories: 446
• Protein: 27g
• Total Carbs: 34.7g
• Fiber: 10.8g
• Sugars: 7.1g
• Net Carbs: 23.9g
• Fat: 24g
• Saturated Fat: 6.5g
• Polyunsaturated: 1.8g
• Monounsaturated: 13g
• Trans fat: 0g
• Cholesterol: 75mg
• Sodium: 800mg
• Potassium: 997mg
• Vitamin A: 21,071mg
• Vitamin C: 13mg
• Calcium: 95mg
• Iron: 4mg
• Zinc: 6mg

Note on ingredients: Artichokes are in the nightshade family and can cause inflammation in sensitive people. If you do enjoy artichokes, choose hearts packed in glass in water or extra virgin olive oil.