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Grilled Meatballs and "Spaghetti"

This goes out to everyone that’s looking for a delicious pasta alternative. Well look no further!


You know I’m all about saving time when cooking. I’m also all about using the grill whenever possible. A big time saver is that the meatballs are grilled instead of being cooked on the stovetop. That makes them even more awesome than cooking them in a pan. And you can prepare the sauce and noodles while the meatballs cook on the grill.



Prep time: 25 minutes

Cooking time: 20 minutes overlapping with prep time

Serves: 4-6



  • 1 pound grass fed ground beef

  • 1 pound crimini mushrooms

  • ½ cup chopped Italian parsley

  • 2 cloves garlic, pressed or finely minced

  • 2 t Himalayan salt or sea salt

  • 1 t black pepper

  • 2 egg yolks from pasture raised chicken eggs



  • 1 28oz can Marzano tomatoes

  • 3 T extra virgin olive oil

  • 1 cup chopped fresh basil

  • Himalayan salt or sea salt to taste

  • Freshly ground pepper to taste



  • 3 medium zucchini

  • Heat a gas grill to approximately 350 degrees (You can also cook the meatballs on a skillet on the stove top. If you do, turn them several times to cook on all sides. You don’t have to turn them on the grill.)

  • Place the ground beef in a large bowl

  • Finely chop the mushrooms in a food processor or chop them by hand and place them in the bowl with the ground beef

  • Finely chop the Italian parsley and add to the bowl

  • Add the two egg yolks, the pressed garlic and the salt and pepper to the bowl

  • Mix all ingredients with your hands, blending everything very well

  • Make into meatballs of your preferred size and place them on a grilling pan. I use a ¼ cup measuring cup and then cut those blobs in half. This makes about 30 meatballs

  • Put the meatballs on the grill and cook for approximately 12 minutes or until cooked to medium rare (slightly pink in the middle)

  • Put a pot of filtered water on the stove to boil (for the zucchini noodles)

  • While the meatballs are grilling, make the sauce by warming a large skillet on the stove on medium heat, adding the can of tomatoes, olive oil, salt and pepper to taste and chopped basil. Chop the tomatoes into chunks with a spatula and stir the mixture. Turn the heat down to simmer.

  • Remove the meatballs from the grill and add to the sauce and simmer

  • Use a spiral slicer to make the zucchini noodles. Or you can slice the noodles by hand into noodle sized strips. I strongly recommend the spiral slicer.

  • When the water is boiling, place the zucchini noodles in the boiling water and blanch for one minute. Don’t go longer… they’ll get all mushy.

  • Remove the zucchini noodles and drain

  • Place some zucchini noodles on a plate and top with meatballs and sauce

  • Enjoy!