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spaghetti with meatballs

This basic meatball recipe is easy to make. No frying! Flavored with shallot, tomato paste and a hint of Dijon mustard, these simple meatballs are incredibly tasty. My boys and their friends love them!

Meatballs are also a great make ahead dinner dish. Often, when I have a busy day, I’ll make these meatballs the night before, let them cool, and refrigerate them. The next evening, I throw them in a baking dish with a glass lid, cover them with a jar of my favorite tomato sauce, and heat the meatballs and sauce in the oven at 350º for half an hour while I get the rest of dinner ready. Lately, I’m in the habit of serving these over Paleo pasta, along with Caesar salad, and roasted broccoli.

Swapping out high-carb processed food such as pasta for super food vegetable noodles is a win-win. Sometimes I wonder why I ever ate traditional pasta. Vegetable noodles are just as good!



  • 1 pound ground beef
  • 1 large egg
  • 1 shallot, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons dijon mustard
  • 1 tablespoon coconut flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon baking soda
  1. In a large bowl, combine ground beef, egg, and shallot
  2. Mix in tomato paste, mustard, coconut flour, salt, pepper, and baking soda
  3. Use a ¼-cup scoop to form meatballs
  4. Place meatballs on a parchment lined baking sheet
  5. Bake at 350º for 25 minutes, or until meat thermometer reads 175º
  6. Serve with marinara sauce over spaghetti squash noodles or zucchini noodles

Makes 12 Meatballs

There’s nothing like spaghetti and meatballs. It’s a great comfort food dish and one of those rare dinners that everyone in my family loves.

Although it’s not traditional, we often have Spaghetti and Meatballs on Friday nights for Shabbat dinner. What is your favorite dish to serve for dinner? Do you like beef dishes? Do you prefer chicken, or fish? Leave a comment and let me know!

posted on August 26, 2014, 24 comments

  1. Leslie

    These meatballs look awesome — can’t wait to try them later today. I have a simple question re: your blog. I just found you yesterday and love your spirit of sharing yummy, healthy recipes and information . . . looking forward to poking around for all the good stuff you share. Thank you for the time you spend on this wonderful site.

    So . . . here’s my question: which tab do I save as a favorite so I get your daily blog? That sounds simple, but I can’t find the blog tab. I’m at the elanaspantry.com site — should I always go to archives and hit the current date? Also, I signed up to receive the emails — will that take me to the daily blog? Sorry if this sounds so basic. Have a blessed day.

    • HiDee

      if you want to subscribe and get emails when there’s a new blog entry, then that space is right under her picture, it says “get free recipes by email” with a “join” button next to it.

  2. Teri Nguyen

    What temperature do you bake them at?

  3. Charlotte Travis

    I’m anxious to try making these meatballs, but the recipe didn’t include the oven temperature to bake them at. I’m assuming it’s 350, but I’m checking with you anyway.
    Thank you.

  4. Chris

    What’s the purpose of the baking soda?

  5. Lisa

    Because someone will ask: I make my meatballs with 1/4 cup almond flour in place of the coconut flour. They make my family happy. Also, ground turkey works pretty well in place of the beef.

  6. Audrey

    A great alternative to pasta or polenta is cauliflower “polenta” made with cauliflower, salt, pepper, rice milk and Irish butter. I serve the meatballs on top o the “polenta” and drizzle sauce over it.

  7. Sandie

    @Audrey: Will you share your cauliflower polenta recipe?

    Also thx. to Elana for generously sharing her tasty fare.

  8. rose bloom

    What temp are these baked at? I see you reheat them with sauce at 350, are they also initially bakes at 350 as well? thank you!

  9. These look fantastic. I think the kids will love these, thanks.

  10. Jenna

    Thanks so much for making the image “pinnable” ALWAYS love your recipes and appreciate the hard work, energy and love you put into your recipes and this website. Xoxo.

  11. Susan

    Made these with ground turkey last night, and they were amazingly delicious. The flavors were perfectly balanced, and the whole family devoured them. I served them over a sauté of onion, mushroom and zucchini. I made a simple marinara with organic tomato sauce, garlic and basil. They were perfect after 20 minutes at 350. Thanks for the wonderful recipe, Elana. I will be keeping this one on hand for Sundays during football season.

  12. Yan

    Made these yesterday with the spaghetti squash. It’s a keeper!

  13. Maria @ homeopatia.ws

    YUM! I love good ol’ fashioned spaghetti and meatballs and this version looks way better for my waistline! Big fan of your blog, thank you!

  14. Jeanie and Joan Lifestyle @ jeanieandjoan.com

    These are delicious! Nothing more comforting than a warm bowl of meatballs and pasta – and this is a slimming version! Thank you!

  15. AJ

    This is the first recipe I’ve made from your blog, and I LOVED it. It was so easy and simple. I added a bit of italian seasoning, garlic powder, and cayenne pepper, I greased the pan with butter instead of using parchment paper, and I omitted the baking powder only because I didn’t have any at home. My husband is accustomed to traditional Italian meatballs with pork and/or sausage, breadcrumbs, cheese, and fried, and he really enjoyed how this turned out. Thank you so much!

  16. holidaysnoplacelikehome @ gravatar.com/holidaysnoplacelikehome

    I just love this whole dish and make it as Elana suggests, with the spaghetti squash baked and organic Muir glen Tomato Basil marinara sauce for a simple, delicious dinner I can’t mess up when I’m tired. It is very comforting and well-balanced.

  17. Kim

    I’m baking these as we speak! They smell yummy. The meatballs are “leaking”, if you will, oozing juice/ingredients. Has this happened to anyone else? Thanks.

  18. patricia vidal

    hi! I like baking my meatballs in the oven, my problem is that they sort of leak and lose some of the moisture. any tips for this?
    (also happended with meatloaf)

  19. Thank you Elana for the wonderful recipe. I have been trying different gluten-free meatball recipes hoping to find one that my family wouldn’t notice was gluten-free and this is it! Thanks again. Lots of health and happiness to you and your family~

  20. Rachel T

    If I wanted to freeze some, would suggest doing this before or after baking?

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