“Spaghetti” and Meatballs

Spaghetti and Meatballs: Jessi's Kitchen

Summer meals are all about tomatoes and squash for me right now. We have been getting some GORGEOUS squash in our CSA basket from Bloomsbury Farm. It has been making the most delicious noodles for our pasta nights. This “spaghetti” and meatballs has been one of our go-to meals lately. It can be thrown together super quickly and is filled with fresh summer produce and flavors.

Lately I have decided that I really enjoy using the “ribbon” blade on my sprializer for our pasta dishes. I just think it gives the dish a great texture and almost makes it heartier. However, you can use any size noodle that you prefer. If you don’t have a lot of time to put dinner together, feel free to just buy your favorite pre-made spaghetti sauce. We all have those weeks where we need some super easy dinners!



"Spaghetti" and Meatballs
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 26 ounces strained tomatoes - I prefer Pomi
  2. 4 garlic cloves, chopped
  3. 2 Tbsp chopped fresh basil
  4. 2 tsp dried oregano
  5. 1/8 tsp cayenne pepper (optional)
  6. ½ tsp black pepper
  7. 1 tsp sea salt
Meatballs - (makes 10-12)
  1. 1lb grass-fed meat
  2. 1 Tbsp freshly chopped basil
  3. 2 tsp dried oregano
  4. 3 garlic cloves, chopped
  5. 2 eggs
  6. 1 Tbsp coconut flour
  7. ½ tsp black pepper
  8. 1 tsp sea salt
Squash Noodles
  1. 4 yellow squash
  2. 2 Tbsp ghee or grass-fed butter
  3. 1 tsp garlic powder
  4. 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!
  1. 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.
Jessi's Kitchen http://jessiskitchen.com/
"Spaghetti" and Meatballs: Jessi's Kitchen


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