Savory turkey meatballs and crisp zoodles in a creamy, slightly spicy fire-roasted tomato sauce. This easy, fool-proof dish is completely dairy free and Paleo, but still dressed in a flavorful velvety texture!
Spaghetti was my favorite meal in my pre-celiac days ( were talking birth to 13ish years old, so forgive my naive tastebuds.)On the rare occasions that we went out to eat, I either got spaghetti or ribs (lifelong meat lover). It was always the meal I would ask my mom for on my birthday, and I would usually down 3-4 plates at dinner (because I had to have one with sauce, one with cheese, one with meatballs, and one with sausage, of course.)
Looking back, I’m not sure how my tiny little body handled that carb bombardment without violently revolting. It certainly helped that high metabolisms run in my family, but you’d still think I would’ve thrown up after four plates. Well, I suppose my body’s been getting it’s payback on a delayed schedule. Well played, intestines.
I can’t say that I miss “real” spaghetti at all anymore. I like my spaghetti squash and my noodles just fine, and I rarely buy tomato sauce. When I do make meatballs, I usually switch up my spices or my sauce and get creative with it. I have a spreadsheet of recipes to try and theres a column dedicated to different kinds of meatballs. If I stay on track and eat meatballs every week, I might make them all before I die.
For this recipe, we went for something a little spicier and creamier than your standard sauce. Something about fall makes me want to put coconut milk in everything, so I was looking for another reason to oblige. Coconut milk is the perfect Paleo way to create that “comfort-food-esque” feeling you get with creamy sauces and stews.
But let’s just talk about how easy this sauce is for a second. Because like…. it literally involves opening two cans. It’s so simple I could cry. Except I won’t, because I’m one of those heartless people who has a hard time crying.
But that’s a story for another meatball recipe.
Creamy Chipotle Meatballs
- 1 lb ground meat (turkey, chicken, beef, or pork all work well)
- 1 egg
- 2 tbsp almond meal
- 1/4 cup sweet onion finely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic
Preheat oven to 400 and line a baking sheet with parchment paper.
In a large bowl, combine meat, egg, almond meal, onion, and meatball spices. Roll into about 12 meatballs and bake at 400 for 12-15 minutes.
While the meatballs cook, place a large skillet over medium heat with the coconut oil. Add fresh garlic and chipotle pepper to skillet and cook for 4-5 minutes.
Pour coconut milk and tomato sauce. Stir to combine and bring the sauce to a boil, and then reduce to low to simmer for about 10 minutes,
When meatballs are ready, add them into the skillet and cover with sauce. Let them simmer in the sauce until serving. In the meantime, spiralize your zucchini noodles.
Right before serving, add zoodles to the skillet. Stir to cover in sauce and let simmer for 5 minutes while the squash softens.