serving size: 4 | time: 30 mins

For the meatballs:

  • 500 grams lean ground beef
  • ½ small onion, minced very finely
  • 1 medium carrot, minced very finely
  • 3 cloves garlic, minced very finely
  • ¼ cup fresh parsley, chopped finely
  • 1 organic egg
  • ½ cup coconut flour
  • ½ cup grated Parmesan cheese
  • 3 tablespoons organic ketchup
  • Sea salt and pepper to taste

For the marinara:

  • 1 pack brown rice spaghetti
  • 2 tablespoons olive oil
  • ½ medium onion, finely chopped
  • 6 garlic cloves, minced
  • 3 organic tomatoes, diced and seeded
  • 1 15 oz. can of tomato sauce
  • ½ cup fresh basil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Sea salt and ground pepper to taste
  1. Preheat the oven to 375°F (190°C) and cover a baking pan with parchment paper.
  2. Sweat onions in a little olive oil.
  3. In a large bowl, stir together cooked onions, carrot, garlic, parsley, egg, coconut flour, Parmesan, ketchup, sea salt and pepper.
  4. Add the ground beef to the mixture with your hands and combine well.
  5. Use an ice cream scooper or spoon and roll golf ball-sized meatballs. Bake for about 12-15 minutes in the center of your oven until cooked through.
  6. Boil a pot of salted water and cook brown rice spaghetti according to package directions. When al dente, drain water then toss in olive oil
  7. In a sauce pan, heat olive oil and sauté onions and garlic. Follow with tomatoes and cook for 1-2 minutes.
  8. Add tomato sauce, basil, thyme, oregano, sea salt and pepper.
  9. Toss the meatballs in the sauce and let it simmer while you drain the pasta.
  10. Place noodles on a plate, top with meatballs, tomato sauce and Parmesan cheese.