Pepperoni Meatballs with Tomato Sauce

Spaghetti Squash "Pasta"


  • 2 lb grass-fed ground beef
  • ½ (5-oz) pkg uncured pepperoni, chopped
  • 1 (8-oz) pkg sliced mushrooms, finely chopped
  • ¾ cup chopped onion
  • 1 Tbsp Italian seasoning
  • 1 large egg, lightly beaten
  • 2 Tbsp coconut oil
  • 2 (14.5-oz) cans fire-roasted diced tomatoes


  1. Combine beef, pepperoni, mushrooms, onion, Italian seasoning, and egg; shape into 1-inch meatballs.
  2. Melt oil in a large, deep nonstick skillet over medium heat; add meatballs, and cook 4 minutes or until browned and no longer pink in centers, stirring often. Remove from skillet; keep warm.
  3. Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Return meatballs to skillet; cover and simmer 5 minutes or until thoroughly heated.

Side Dish Ingredients

  • 2 spaghetti squash
  • 2 Tbsp extra virgin olive oil
  • 2 tsp dried basil
  • ½ tsp garlic powder
  • ½ tsp onion powder

Side Dish Instructions

  1. Cut squash in half, and remove seeds. Place squash, cut sides down, in batches, if needed, in a microwavable dish.
  2. Cover with plastic wrap; cut a small slit in plastic wrap. Microwave at HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
  3. Remove spaghetti-like strands with a fork. Toss squash strands with oil, basil, garlic powder, and onion powder. Season with salt and pepper to taste.

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