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30-Minute Paleo Zoodles and Meatballs

Start to Finish: 30 minutes


  • 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 Grass-Fed Ghee
  • 10-15 green olives
  • Artichoke hearts to taste (see recipe notes)
  • Salt to taste


  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.

Makes: Serves 2

Nutritional Information (Per Serving):

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