The Mix Studios

Spaghetti with Best Meatballs Ever

Classics like spaghetti and meatballs never get old. Or at least to me they never get old.  Have you ever measured out how much pasta is a serving?  It’s so little.  My brain needs a huge plate full of pasta!   

So my trick is to make zucchini noodles and brown rice or chickpea (I love Banza Spaghetti) or whole wheat noodles and use both!
This Spiralizer is the one that I use but there are tons of other options. You can also just use a vegetable peeler to make Fettuccine style noodles. I love using it mostly for zucchini noodles but sweet potato noodles are delicious too!
I’m sharing the best meatball recipe in the world. A former client of mine who sadly passed away last year gave me this recipe. It is good with turkey or beef and worth the effort. Don’t be afraid of the raisins and lemon zest. It is super good!!! If time is an issue just make brown up ground grass-fed beef or turkey and pair with a store bought sauce.
But if you have time for homemade meatballs and homemade sauce are incredible and here are the recipes.
Here is the recipe for my easy home-made tomato sauce.
Below is the recipe for these amazing Meatballs:
*You don’t have to use all the ingredients but it will taste the best if you do.


1/2 lb Ground Turkey or Ground Beef
1/4 Cup almond flour or other flour
1/8 Cup finely diced sun dried tomato or raisins (I know raisins sound strange but it is amazing what they do)
1/4 cup finely chopped onion
1/2 cup finely chopped mushrooms
2-4 cloves minced garlic
3-4 TBS shredded Parmesan or Pecorino cheese
1/8 cup chopped Italian Parsley (Italian is so much better. These are the big leaves)
1 – 2 tsp zest of lemon
Pinch of Nutmeg
1/2 TBS Oregano
1 tsp Paprika
Salt and Pepper
1 Egg


Mix it all together. Form into balls. Try to make 12-15 balls.
Heat up just enough olive oil or coconut oil to coat a pan.
Brown the meatballs on med/med high heat.
Drop them into the pan and don’t turn them or touch them for about 2 minutes per side.
Once they are browned pour your sauce or stewed Italian tomatoes over the top gently.
Cover and turn the heat down to low/med low and cook for about 15-20 minutes.
Serve with shredded zucchini and measure out 1/4- 1/2 cup cooked pasta, and a little more cheese sprinkled on top. 4-5 balls per serving.


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