Tag

paleo

Browsing

These paleo chicken pot pies are equal parts delicious and adorable! Extremely cozy, rich, and satisfying – this recipe will quickly become one of your favorites. These individual paleo chicken pot pies contain all of the flavor of traditional chicken pot pie, but are much lighter and healthier.

Overhead shot of three mini paleo chicken pot pies with a scoop taken out.

I was super worried about this recipe. It seemed like a bit of a stretch and I just wasn’t too confident that it would work. You guys, not only did it work, but it turned out INCREDIBLE! These paleo chicken pot pies quickly moved to my #1 favorite recipes I’ve ever made, knocking my healthy hot chocolate out of its spot. The crust on these pies is incredibly buttery, without actually containing any butter. The filling is super rich and creamy, without actually containing any cream. I honestly just can’t believe the sorcery of these paleo chicken pot pies! I had heard that miracles exist, but didn’t truly believe it until now.

What You Need To Make Paleo Chicken Pot Pies

Almond Flour – Almond flour creates the base of this paleo chicken pot pie crust. If you don’t already have almond flour and plan on doing more paleo baking, I definitely recommend you buy some. Though be sure to use almond flour, and not almond meal.

Palm Oil Shortening – This is the paleo equivalent to vegetable shortening. Therefore, if you’re not paleo you can use vegetable shortening instead. In my experience, shortening makes the BEST pie crusts – better than butter. Though if you’d like, you can use cold butter instead of shortening.

Arrowroot Starch – This is the paleo equivalent of corn starch! Since we don’t use heavy cream in this recipe, we rely on a thickener, such as arrowroot starch, to thicken up the filling. If you’re not paleo, you can use corn starch instead.

Coconut Milk – I promise your pot pies won’t taste like coconut! This is another ingredient that will help thicken the filling. Coconut milk also makes these paleo chicken pot pies taste super rich and comforting.

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use 1/3 cup cold unsalted butter instead of palm shortening and 1/2 cup of whole milk instead of coconut milk.
  • Make it Vegetarian: Use vegetable broth instead of chicken broth and about 8 ounces of white button mushrooms in place of the chicken in this recipe. If using mushrooms, chop and then add them in with the vegetables in step 5.

Paleo Chicken Pot Pies

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Intermediate
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

These paleo chicken pot pies are equal parts delicious and adorable! Extremely cozy, rich, and satisfying – this recipe will quickly become one of your favorites. These individual paleo chicken pot pies contain all of the flavor of traditional chicken pot pie, but are much lighter and healthier.

Ingredients

  • For the pie crust:
  • 1 Cup Almond Flour

  • 1/2 Cup Tapioca Starch

  • 1/4 Teaspoon Baking Powder

  • 1 Teaspoon Salt

  • 1/3 Cup Palm Shortening, see Notes

  • 1 Egg

  • Cold Water, as needed

  • For the filling:
  • 1 Tablespoon Olive oil

  • 1/2 Yellow Onion, chopped

  • 3 Garlic Cloves, minced

  • 1/2 Cup Carrots, chopped

  • 1/2 Cup Celery, chopped

  • 1 Teaspoon Fresh Thyme, see Notes

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 2 Tablespoons Arrowroot Starch, see Notes

  • 1 Cup Chicken Broth

  • 1/2 Cup Full-Fat Coconut Milk, unsweetened

  • 2 Cups Cooked Chicken, cubed

  • 1/2 Cup Peas (fresh or frozen)

  • For the egg wash:
  • 1 Egg, whisked

Directions

  • Preheat your oven to 400° Fahrenheit.
  • Mix together the almond flour, tapioca starch, baking powder, and salt in a bowl.Paleo-Pot-Pie-Process-Photo-Low-Res-01
  • Add palm shortening and gently break apart with a fork until mixture is crumbly.Paleo-Pot-Pie-Process-Photo-Low-Res-02
  • Fold in the egg and gently mix until a dough forms. If mixture is too dry, add 1 tablespoon of cold water at a time until it forms into a ball. Paleo-Pot-Pie-Process-Photo-Low-Res-03
  • Roll dough between two sheets of parchment paper to about 1/4-inch thick, then place in the freezer.Paleo-Pot-Pie-Process-Photo-Low-Res-04
  • Heat the olive oil in a large pot or skillet over medium heat. Add the onion, garlic, carrots, celery, thyme, salt, and black pepper. Cook for 5-7 minutes or until vegetables are just barely tender.Paleo-Pot-Pie-Process-Photo-Low-Res-05
  • Add in arrowroot starch and cook for 1 minute before adding in the chicken broth and coconut milk. Simmer for 3-4 minutes or until sauce starts to thicken.Paleo-Pot-Pie-Process-Photo-Low-Res-06
  • Add in the cooked chicken and frozen peas, mix to combine. Transfer filling to 4 ramekins.Paleo-Pot-Pie-Process-Photo-Low-Res-08
  • Remove pie crust from freezer and remove one side of parchment paper. Carefully cut into circles large enough to cover each ramekin. Gently transfer each circle to each ramekin, patching the dough as needed.Paleo-Pot-Pie-Process-Photo-Low-Res-09
  • Brush each pot pie with egg wash and cut a 2-inch slit in the center of the crust.Paleo-Pot-Pie-Process-Photo-Low-Res-10
  • Place on a baking tray and bake for 20 minutes or until golden brown. Remove from oven and let cool slightly before serving.Paleo-Pot-Pie-Process-Photo-Low-Res-11

Notes

  • Palm Shortening: You can use vegetable shortening or cold unsalted butter in place of the palm shortening in this recipe.
  • Fresh Thyme: If you can’t get your hands on any fresh thyme, use 1 teaspoon of dried thyme instead.
  • Arrowroot Starch: You can use corn starch instead or arrowroot starch in this recipe.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Incredible Paleo Recipes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Paleo Enchilada Casserole served on a plate topped with fresh avocado and jalapenos.

The Story Behind This Paleo Enchilada Casserole

I’m a BIG fan of all things Mexican food. Mexican food is easily my most favorite cuisine (no one tell my Italian grandmother I said that!). My main goal in life, other than creating delicious gluten-free and dairy-free recipes for you guys, is creating EASY gluten-free and dairy-free recipes for you guys. We’re all busy, trust me I get it. And we don’t always have the time to hand-roll 30 paleo meatballs. So I asked myself, what’s easy?? And time and time again came back to casseroles. I might have my mid-western mom to thank for this, she’s a big casserole gal. I find that where I live in the Northeast, casseroles aren’t as big of a part of people’s weekly dinner rotations. Well, I don’t care where you’re from, because I’m gonna make sure you get comfortable and excited about making casseroles!

This paleo enchilada casserole is easy, loaded with flavor, slightly spicy, incredibly healthy, and super satisfying. There are also ways to make this casserole even easier. Not up to making your own enchilada sauce? Simply pick up a bottle from the store! Don’t have time to cook and shred the chicken? Simply pick up some pre-cooked and shredded or chopped chicken from the store! This recipe is really so easy to customize and make your own, which I highly encourage you do. Oh and before I get into the other stuff I should probably note that this paleo enchilada recipe makes a large batch! I got around eight servings out of my casserole and was able to store it in the fridge, then heat it up and enjoy it all week long.

What You Need To Make Paleo Enchilada Casserole

Arrowroot Starch – This is the paleo version of cornstarch. If you don’t have arrowroot starch, you can easily substite it with cornstarch in this recipe. However, do not leave this ingredients out as it is key to making your enchilada sauce thick and creamy.

Chicken Broth – Feel free to use beef broth, vegetable broth, or even bone broth instead. You can use water if you’d like, but I recommend broth for extra flavor.

Sweet Potato – A large sautéed sweet potato replaces black beans in this paleo enchilada casserole recipe. In case you’re not aware, black beans are not paleo-compliant. However, if you are not strict paleo you can easily use one or two cans of black beans instead.

Diced Green Chiles – Though small, diced green chiles pack a TON of flavor. If you’er having a hard time finding diced green chilies at your local grocery store, try looking in the ethnic food aisle – that’s where I almost always find them!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Sprinkle 1 cup of shredded cheese on top of the casserole before baking OR sprinkle queso fresco on top of the casserole after baking.
  • Make it Vegan/Vegetarian: Use vegetable broth instead of chicken broth and 2 cans of drained and rinsed black beans instead of chicken.

Paleo Enchilada Casserole

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Ingredients

  • For the enchilada sauce:
  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Arrowroot Starch, see Notes

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Garlic Powder

  • 1 Teaspoon Apple Cider Vinegar, see Notes

  • 6 Ounces Tomato Paste

  • 2 Cups Chicken Broth

  • For the casserole:
  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion diced

  • 1 Bell Pepper diced

  • 1 Large Sweet Potato cubed

  • 4 Ounce Can Green Chiles

  • 1 1/2 Pounds Chicken Breast cooked and shredded

  • 8 Grain-Free Tortillas halved, see Notes

Directions

  • For the enchilada sauce:
  • Mix together the olive oil and arrowroot starch in a large saucepan over medium heat.Paleo Enchilada Casserole Process Photo 1
  • Once starch has dissolved, add in the chili powder, cumin, salt, onion powder, and garlic powder and cook for 2 minutes.Paleo Enchilada Casserole Process Photo 2
  • Add in the apple cider vinegar, tomato paste, and chicken broth then bring to a boil before reducing to a simmer for 5 minutes or until sauce has thickened. Use immediately in the recipe below.Paleo Enchilada Casserole Process Photo 3
  • For the casserole:
  • Preheat oven to 375° Fahrenheit and grease a 9×13-inch baking dish.
  • Sauté the onion, bell pepper, and sweet potato in olive oil over medium heat for 10 minutes.Paleo Enchilada Casserole Process Photo 4
  • Add in the diced green chiles, shredded chicken, and 1 cup of enchilada sauce. Cook for another 2 minutes before removing from heat.Paleo Enchilada Casserole Process Photo 5
  • Evenly spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Follow that up with an even layer of 6 tortillas halves, top the tortillas halves with 1/3 of the chicken mixture, repeat with a layer of 5 tortilla halves, then 1/3 cup of the chicken mixture. Layer the last of the tortilla halves, the last of the chicken mixture, and top casserole with 1/2 cup of enchilada sauce.Paleo Enchilada Casserole Process Photo 6
  • Cover casserole with aluminum foil and bake for 20 minutes, then remove foil and bake uncovered for another 10 minutes.Paleo Enchilada Casserole Process Photo 7

Notes

  • Arrowroot Starch: If not paleo, you can sub 3 tablespoons of cornstarch for the arrowroot starch.
  • Apple Cider Vinegar: You can sub white vinegar for the apple cider vinegar in this recipe.
  • Grain-Free Tortillas: I love and recommend Siete grain-free tortillas, if you’re not grain-free you can use your favorite corn or flour tortillas instead.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Easy Dinner Recipes

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Paleo chicken nuggets are finally here! I’ve actually been making this recipe for months, fine-tuning it every time. I’m a firm believer in chicken nuggets always having a place in our lives. They’re not just to enjoy throughout childhood, but adulthood too …and eventually senior-hood.

I also have a secret for how to eat these paleo chicken nuggets that makes them just a little more grown-up. I make a double batch at the beginning of the week, and throw them in all my salads as a crispy, delicious protein! Now I will say, if you plan on doing the same, to reheat these chicken nuggets I highlyyyy recommend warming them up in the oven as apposed to the microwave. The microwave makes these a little soggy, whereas the oven keeps the outside layer nice and crunchy. To do this, set your oven to 400° Fahrenheit and heat your paleo chicken nuggets on a baking sheet for 5-10 minutes or until they’re warm throughout.

And of course, you can enjoy these nuggets anyway you’d like! Another favorite method of mine is serving them with my air fryer sweet potato fries. I also included a BONUS healthy honey mustard recipe for you guys below. Paleo chicken nuggets, air fryer sweet potato fries, and healthy honey mustard is a killer combo. It honestly tastes like you ordered fast food for dinner, but is WAY HEALTHIER.

What You Need To Make Paleo Chicken Nuggets and Healthy Honey Mustard

Almond Flour – If you don’t already have a bag of almond flour in your cabinet, I highly recommend you go out and buy one. I use almond flour in a TON of my recipes, and not just the paleo ones. It’s a great gluten-free and paleo flour substitute, and that’s exactly how we use it in these paleo chicken nuggets.

Tapioca Starch – Another item I highly recommend you pick up next time you’re at the grocery store. Tapioca starch is a great item to have if you intend to cook more paleo recipes. It can act as a substitute to corn starch and since almond flour alone can be kind of dense, tapioca starch really helps to lighten up the crispy coating.

Dijon Mustard – Well, obviously! Dijon is my personal favorites of all the mustards. In my eyes, it’s a more mature yellow mustard. I wouldn’t recommend subbing a different kind of mustard for the dijon in this recipe. Dijon adds a little spice, helping this healthy honey mustard tasting almost identical to your regular ole’ honey mustard.

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Ingredients

  • For the chicken nuggets:
  • 1 1/2 Pounds Chicken Breast, see Notes

  • 1 Egg

  • 1 Cup Almond Flour

  • 1/4 Cup Tapioca Starch

  • 1 Teaspoon Paprika

  • 1/2 Teaspoon Garlic Powder

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Black Pepper

  • 2 Teaspoons Salt, divided

  • For the healthy honey mustard:
  • 1/4 Cup Dijon Mustard, see Notes

  • 1/4 Cup Honey

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Lemon Juice, see Notes

Directions

  • Cut chicken into bite-sized chunks and sprinkle with 1 teaspoon of salt.
  • In a small bowl, whisk together the egg and set aside.
  • In a separate bowl, mix together the almond flour, tapioca starch, paprika, garlic powder, onion powder, black pepper, and remaining 1 teaspoon of salt.Paleo Chicken Nuggets Process Photo 3
  • Using one hand, place each piece of chicken into the egg, then with the other hand, dredge chicken in the flour mixture.Paleo Chicken Nuggets Process Photo 4
  • To fry: Heat 1/4 cup of oil in a pan over medium/high heat. Working in batches, as to not overcrowd the pan, fry each chicken nugget for 2-3 minutes per side or until cooked through.
    OR
    To bake: Preheat your oven to 425° Fahrenheit, place nuggets on a greased baking sheet and bake for 10-12 minutes, flipping halfway through.Paleo Chicken Nuggets Process Photo 5
  • For the healthy honey mustard:
  • Add all honey mustard ingredients to a bowl and whisk until combined.Healthy Honey Mustard Process Photo

Notes

  • Chicken Breast: You’ll be cutting the chicken into bite-sized chunks in the first step of this recipe. I usually cut mine between 2-3 inches big. However, you can definitely cut your chicken into whatever shape/sized you’d like, just take that into consideration when you’re frying or baking your nuggets.
  • Dijon Mustard: I would not recommend subbing any other type of mustard, dijon works BEST in this recipe.
  • Lemon Juice: You can use apple cider vinegar or white vinegar instead of lemon juice, if you’d like.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Paleo Recipes You’ll Love

These paleo chocolate chip cookies are truly some of my best work yet. Crunchy on the outside, soft on the inside, perfectly sweet and loaded with chunks of chocolate – YUM!

When I started experiencing intense chocolate chip cookie cravings, I made it my mission to develop a paleo recipe. Tested more times than I can count, this recipe is nothing short of perfection (humble brag). I am fully obsessed with these cookies. I keep a few in my freezer at all times, ya know …in case of emergency.

What You Need To Make Paleo Chocolate Chip Cookies

Almond Flour – Once hard to find, almond flour is sold at most grocery stores these days. Though be careful, almond flour is not the same as almond meal. Don’t try substituting almond meal, or any other flour, for the almond flour in this recipe.

Coconut Sugar – I pretty much only bake with coconut sugar these days. It’s plant-based, less processed, and is lower on the glycemic index than white sugar. If you don’t have a bag of coconut sugar at home, I highly recommend you buy one!

Coconut Oil – Not a fan of that coconut flavor in your baked goods? I feel you and I got you. Look for refined coconut oil, it has little to no coconut flavor but does the exact same thing as the unrefined kind. You could also swap melted dairy-free butter or regular butter for the coconut oil if you’d like.

Chocolate – Ahh the most important part! If you’re looking to make this recipe 100% paleo, be sure to use a paleo chocolate bar. My favorites are the Hu Kitchen and Eating Evolved paleo chocolate bars. If you’re not paleo, use whatever chocolate bar you’d like in this recipe. Alternately, you could use 1 cup of chocolate chips instead of chopping up a chocolate bar!

Adjust This Recipe To Your Dietary Needs

Make It Vegan: Use a flax egg or your favorite egg-substitute in place of the egg in this recipe. Your cookies won’t be as fluffy, but still delicious!

Add Dairy: If you’re not paleo or dairy-free, you can substitute the melted coconut oil for melted butter. You can also use whatever chocolate you’d like, no need to seek out a paleo kind.

Best Ever Paleo Chocolate Chip Cookies

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

20

cookies
Prep time

5

minutes
Baking time

12

minutes
Resting Time

1

minute

These paleo chocolate chip cookies are truly some of my best work yet. Crunchy on the outside, soft on the inside, perfectly sweet and loaded with chunks of chocolate – YUM!

Ingredients

  • 1/4 Cup Coconut Oil, melted

  • 1 Egg, at room temperature (see NOTES)

  • 1/4 Cup Maple Syrup

  • 1/2 Cup Coconut Sugar

  • 1 Teaspoon Vanilla Extract

  • 2 1/2 Cups Almond Flour

  • 1/2 Teaspoon Baking Soda

  • 1/4 Teaspoon Salt

  • 1 Chocolate Bar, chopped (see NOTES)

Directions

  • Mix together the melted coconut oil, egg, maple syrup, coconut sugar, and vanilla extract in a large bowl.Paleo Chocolate Chip Cookies Process Photo 1
  • Add in the almond flour, baking soda, and salt, mix until fully combined.Paleo Chocolate Chip Cookies Process Photo 2
  • Fold in your chocolate, cover with plastic wrap and refrigerate for at least one hour and up to overnight.Paleo Chocolate Chip Cookies Process Photo 3
  • When ready to bake, preheat your oven to 350° Fahrenheit and line a cookie sheet with parchment paper and remove dough from the fridge.Paleo Chocolate Chip Cookies Process Photo 4
  • Scoop 2 tablespoons of dough, flatten slightly, and space each cookie 2-3 inches apart. Bake for 10-12 minutes or until lightly golden brown around the edges.Paleo Chocolate Chip Cookies Process Photo 5
  • Remove from the oven and let sit on the cookie sheet for 2 minutes before transferring to a wire rack to cool.Paleo Chocolate Chip Cookies Process Photo 6

Notes

  • Egg: Take your egg out of the fridge an hour before starting this recipe. If your egg is too cold when you add it to the bowl, it will sauce the melted coconut oil to harden.
  • Chocolate Bar: I recommend Hu Kitchen or Eating Evolved paleo chocolate bars for this recipe. You could also use 1 cup of chocolate chips in place of the chocolate bar.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Delicious Paleo Recipes

These paleo spaghetti and meatballs are next level. Tender meatballs are met with a homemade tomato sauce loaded with flavor and fresh herbs! This is my all-time favorite Sunday dinner, you can’t beat this healthier recipe.

Paleo Spaghetti and Meatballs

I was pretty much raised on spaghetti and meatballs. To this day, it is my all-time favorite meal. I was a little spoiled growing up, both my Mom and Nonna made their meatballs from scratch. I have one especially vivid memory of helping my Nonna roll meatballs at the kitchen table. With these incredible spaghetti and meatball memories sitting in the back of my mind since I launched this blog, I knew I needed to create a dairy-free and gluten-free meatball recipe ASAP. And then I figured, while I’m at it, might as well make ’em paleo. So that’s exactly what I did!

What You Need To Make Paleo Spaghetti and Meatballs

Ground Beef and Ground Pork – A 1:1 ratio of these meats yield the world’s most perfectly tender and moist (sorry!) meatballs. I’ve tried them with just ground beef and let me assure you, they are not the same.

Dairy-Free Milk – I recommend almond, cashew, or soy milk here! If you’re not dairy-free, feel free to use just regular ole’ milk instead.

Almond Flour – This takes the place of breadcrumbs in our recipe. Almond flour is necessary to help bind the meatballs and give them that nice, soft texture. If you don’t have almond flour, you can use almond meal instead. If you’re not gluten-free or paleo, you can use regular breadcrumbs instead.

Whole Peeled Tomatoes – These pack the most flavor for your sauce. You might notice a few whole tomatoes lingering after you cook your meatballs. If this happens, then gently press down on them with the back of a wooden spoon to break them up.

Jovial Grain Free Cassava Spaghetti – This product is relatively new to the Jovial lineup and oh boy am I excited it exists. For the longest time, zucchini noodles were the only paleo pasta option and they always failed to curb my pasta cravings. This cassava spaghetti is the closest paleo version you’ll get to the real thing. I set my expectations low, but was pleasantly surprised by both the taste and texture! Even my gluten-loving Dad and Boyfriend had nothing bad to say about it – I definitely recommend.

Paleo Spaghetti and Meatballs

FAQs

Can I just use one type of ground meat?
I highly recommend using both ground beef and ground pork for the ultimate meatballs. Though, you can use just ground beef if you’d like. Simply sub an extra pound of ground beef for the pork.
Can I leave out the eggs?
Definitely not. The eggs are what hold our meatballs together. If you leave out the eggs, then your meatballs will totally fall apart on you – no thanks!
What if I don’t have fresh parsley?
If for some reason you can’t find fresh parsley, you can substitute fresh basil instead. And if you can’t find fresh basil, try using 1/4 the amount of dried basil.

Paleo Spaghetti and Meatballs

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

These paleo spaghetti and meatballs are next level. Tender meatballs are met with a homemade tomato sauce loaded with flavor and fresh herbs! This is my all-time favorite Sunday dinner, and I love that this recipe is much healthier.

Ingredients

  • For the meatballs:
  • 1 Pound Ground Beef

  • 1 Pound Ground Pork, see NOTES

  • 2 Garlic Cloves, minced

  • 2 Eggs

  • 1/4 Cup Non-Dairy Milk, see NOTES

  • 2 Tablespoons Fresh Parsley, finely chopped

  • 1 Tablespoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1/2 Tablespoon Olive Oil

  • For the sauce:
  • 3 Garlic Cloves, minced

  • 28oz Can Whole Peeled Tomatoes

  • 2 Tablespoons Fresh Parsley, chopped

  • 1 Teaspoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • For serving:
  • Jovial Grain Free Cassava Spaghetti, see NOTES

  • Fresh Parsley, roughly chopped

Directions

  • For the meatballs:
  • Combine all ingredients in a large bowl, mixing together with your hands.
  • Using a tablespoon or cookie scoop, measure out 2 tablespoon of meat per meatball and roll into a ball using the palms of your hands. Then place each prepared meatball on a baking sheet of large plate and set aside.Paleo Spaghetti and Meatballs Process Photo 1
  • Once all meatballs are prepped, heat a large pot or dutch oven over medium heat with 1/2 tablespoon of olive oil.
  • Working in batches, sear your meatballs for 2-3 minutes per side. They do not need to be cooked through, you are just forming a nice crispy crust on the outside. Remove all meatballs from the pot and then set aside on a paper towel-lined plate.Paleo Spaghetti and Meatballs Process Photo 2
  • For the sauce:
  • Sauté the garlic in the same pot your cooked your meatballs in over medium-low heat for 2 minutes.
  • Add all other sauce ingredients and then give everything a quick stir to combine.Paleo Spaghetti and Meatballs Process Photo 3
  • Gently add your meatballs back into the pot (it’s ok to stack them on top of each other).Paleo Spaghetti and Meatballs Process Photo 4
  • Cover pot with lid, reduce heat to low and let simmer for 15-20 minutes or until meatballs are cooked through. Serve over grain free pasta of choice!Paleo Spaghetti and Meatballs Process Photo 5

Notes

  • You can omit the pork and use 2 pounds of ground beef instead.
  • I recommend you use almond, cashew or soy milk for this recipe. You want a milk with a very mild flavor, so avoid using coconut milk.
  • Jovial’s Grain Free Cassava Spaghetti is my recommended pasta option. You can use zucchini noodles or any pasta you’d like!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Paleo Recipes You’ll Love