Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

This dish can be light enough for the spring and summer by using zucchini noodles, or hearty and comforting for fall and winter by using rice noodles! The good news is, it is delicious ALL year long!


Ingredients (meatballs) 

  • 2 lbs of ground pork
  • 1 lb of ground beef
  • 2 Tbsp Italian Seasoning (or make your own) 
  • 1 egg
  • 1 Tbsp parsley, finely chopped
  • 2 tsp pink himalayan sea salt
  • 1 tsp ground black pepper

Ingredients (Sauce)

  • 28 oz can crushed organic tomatoes
  • 1 small yellow onion, chopped finely
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 1 tsp minced garlic
  • 1 Tbsp parsley, finely chopped
  • 1 tsp black pepper




  1.  Preheat your oven to 400F
  2.  Line a baking sheet with parchment paper to help prevent the meatballs from sticking
  3.  Mix the meat, egg, and seasonings together in a bowl
  4. For about 2 Tbsp of the meat mixture into meatballs  and place them on the lined baking sheet
  5. Bake for 20 mins, or until cooked through
  6. Make the Sauce while the meatballs are cooking:
    1. Add olive oil to a sauce pan and heat on medium heat
    2. Add chopped onions and saute for 5 mins or until translucent
    3. Next, add the garlic, canned tomatoes, and bay leaf to sauce pan.
    4. Cook on low to medium simmer, until sauce thickens, approx 20-30 mins
  7. Lastly, spiralize zucchini and lightly saute in butter for 2-3 mins (approx 2 zucchini per serving)
    1. You can also use spaghetti squash or white rice noodles – cook using the directions on the box
  8. Serve meatballs and sauce over zucchini noodles and sprinkle with parsley!
  9. Eat and Enjoy!!!


Let us know what you think! This recipe was inspired by

Nichol McIntosh | CHC RYT RN
PCT SHT Nutrition & Life Coach
Paul C Tijerina, LLC
Nichol McIntosh

Author Nichol McIntosh

Atavist Nutrition & Life Coach | Yoga Instructor

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