paleo meatball nests.

Here’s an easy, healthy dinner everybody will love, even the kids. Plus, nests. Because spring–it’s here, it’s finally here!

I’ve tried every recipe out there for Italian meatballs. This recipe from is the winner. I bake mine in a mini-muffin pan, so I adjust the cook time accordingly. I love to bake a huge batch every so often and freeze the leftovers (just throw a few in the microwave anytime you need a quick, healthy weeknight dinner).

You can serve these meatballs on top of any pasta–we love zucchini noodles or spaghetti squash. I plopped ours on top of these spaghetti squash nests and covered them in pasta sauce–and they were a hit.

Paleo Italian Meatballs

  • 1 pound grass fed beef (you could use pork or a combination too)
  • 1/2 teaspoon sea salt
  • 1/4 cup onion, minced (I throw mine in the food processor)
  • 1 small garlic clove, minced (I’m a big fan of garlic in the jar)
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 1 egg, beaten
  • 1/2 cup almond flour

Preheat your oven to 400 degrees. Grease a mini muffin tin. Mix all of the ingredients together in a large bowl.


All the seasonings are in there, they’re just hidden under the egg. And is there anything more gross than working that raw meat into a meatball? No, no there isn’t.

Form the meatballs into one inch balls. Put the little guys in your muffin pan and bake for about 15 minutes.



Mmmmmmm…try not to pop them straight into your mouth. It’s hard. Ha.

Spaghetti Squash Nests with Meatballs

  • 1 large spaghetti squash
  • 1/2 egg, beaten
  • meatballs (use the recipe above)
  • warm pasta sauce

Preheat oven to 350. Halve your spaghetti squash. Remove seeds. Microwave each side separately for 7-9 minutes, face-down in a Pyrex dish filled with one inch of water. Once cooked (you should be able to push a dent into the skin with your finger), shred the inside of each squash with a fork and place the strands in a bowl. Press down on those strands with a paper towel a few times to soak up any extra moisture. Then mix in your 1/2 beaten egg. Press that mixture into each muffin tin in the shape of a nest.


Bake for 15-20 minutes until the tops start to brown. I had to dab mine in the middle with a paper-towel half-way through baking to remove some more moisture. Put a meatball in each nest and cover with pasta sauce. Dig in.


Isn’t this just the prettiest little lunch you’ve ever seen?! Thanks coffee–for making me an over-achiever-mom since 2011. Ha.

. . .

It’s easy to make both of these recipes at the same time. Just get your meatballs in the oven. Steam and shred your spaghetti squash while the meatballs are baking. When the meatballs are done, throw them in a skillet with the pasta sauce on low. Then lower your oven heat and bake your nests. Voila–thirty minute meal, start to finish. Enjoy.

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