I make this all the time — easy and tasty!

• 1 lb grass-fed ground beef
• ¼ almond meal
• ¼ cup chopped basil (or any herbs you fancy)
• 1 egg
• 1 tsp salt
• Pepper to taste
• A few shakes of red pepper flakes
• A few shakes of garlic powder

1. Preheat oven at 350°F
2. Mix all ingredients and use 1 tbsp of beef mixture to form the meatballs. Makes about 3 dozens.
3. Bake for 20 minutes on a baking sheet that’s been lined with parchment paper.
4. Top with goat cheese as appetizer, or cook meatballs in marinara sauce for another 25 minutes and serve with spicy spaghetti squash for a delicious meal (recipes below).

For an easy dinner, I served mine topped with goat cheese and a side of guacamole with bacon. Yum.

Marinara Sauce
(from Paleo Girls)
• ¼ cup olive oil
• 1 medium yellow onion-diced
• 4 cloves garlic-crushed, diced, chopped…however you like it
• Bunch of basil
• 2 28-oz. cans of whole organic tomatoes with their juice
• 1 tablespoon oregano
• salt and pepper to taste
1. Combine both cans of whole tomatoes with their juice and the bunch of basil in a food processor or blender
2. Pulse until smooth and set aside. Place olive oil, onions and garlic in a saute pan and cook over medium heat until translucent and soft (about 10 minutes)
3. As tomato sauce, oregano, and salt and pepper to taste and bring to a boil over medium high heat. Once boiling, let the sauce simmer on low for about an hour.
4. I find the longer you simmer, the better it tastes…if I am home I will just let it sit for a couple hours on low, stirring occasionally. If you don’t have time, it’s still delicious after 30 minutes! It makes a lot.
5. I then place them in the sauce for another 30-60 minutes, but if you don’t want to do that, cook them for 25 minutes.

Note: Recipe will make more sauce than needed for the meatballs. Freeze the rest for later.

Spicy Spaghetti Squash
(from Paleo Girls)

Prep Work
• Preheat oven to 375°F
• Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
• Add enough water to come 1/2 inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
• Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
• Remove from the oven, uncover, and allow to cool slightly.
• Using a spoon, remove the seeds and discard.
• Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
To make the “Spicy Spaghetti Squash”
• Heat a fry pan to medium heat. (Our lovely new 14″ skillet fits all the strands from one spaghetti squash quite perfectly.)
• Add 2 Tablespoons Olive Oil, reserve 2 Tablespoons for later.
• Add 1 Tablespoon chopped Basil (fresh or dried)
• Add 1 Teaspoon Oregano (fresh or dried)
• Add anywhere from 1 Dash to 1 Teaspoon Crushed Red Pepper. (I used 1 Teaspoon – quite spicy!)
• Add fresh Ground Pepper, to taste
• Add Sea Salt, to taste (optional)
• Use tongs to gently mix
• Add remaining 2 Tablespoons Olive Oil and continue to toss until well-mixed.