Paleo Fettuccini and Meatballs

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Paleo Fettuccini and Meatballs

Paleo Fettuccini and Meatballs

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Prep Time 45 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine Paleo
Servings 6
Calories 263 kcal


  • Food Processor


  • mung bean fettuccini can be bought at most health food stores and is cooked like normal pasta


  • 500 g ground beef
  • ¼ small red onion minced
  • ½ red capsicum finely chopped
  • 2 garlic cloves minced
  • ½ jalapeño minced
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • salt and pepper to taste


  • 1 kg roma tomatoes cored and chopped
  • 1 garlic clove
  • 1 stick of celery about 6 inches long
  • 1 small carrot
  • ¼ medium onion
  • 1 handful of parsley
  • 1 long red chilli ribbed and seeds discarded (optional)
  • olive oil
  • salt and pepper to taste
  • ½ tsp agave syrup
  • bunch of basil



  • Preheat oven to 200 °C. Grease an 8×8 glass baking dish with some oil (olive,coconut, etc.)
  • Place all ingredients for the meatballs into a bowl and use your hands to mix the mixture together.
  • Using a dessert spoon, scoop out each meatball and form into balls. This should make about 18 small meatballs.
  • Place each meatball into the greased baking dish, side by side. It’s ok if they are touching.
  • Put in oven to bake for 20-25 minutes.


  • Mince the onion, garlic, celery, carrot, red pepper, and parsley. Sauté them in a quarter cup of olive oil; meanwhile, core and cut up the tomatoes. As soon as the onion has turned clear, add the tomatoes and a teaspoon or so of salt to the pot and reduce the heat to a simmer.
  • Cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart. Puree the sauce in a food processor.
  • Add a half teaspoon of agave to counter the tartness of the tomato skins. Check the seasoning and return the sauce to the heat until it has thickened.
  • Test sauce by putting a drop on a plate if it no longer gives off a huge watery halo. Depending on how much water was in the sauce was to begin with, this can take up to an hour.
  • When the sauce is done, stir in the basil leaves mix in the meat balls toss and serve over mung bean fettuccini.


Calories: 263kcalCarbohydrates: 11gProtein: 16gFat: 17gSaturated Fat: 6gCholesterol: 59mgSodium: 81mgPotassium: 728mgFiber: 3gSugar: 7gVitamin A: 3352IUVitamin C: 50mgCalcium: 42mgIron: 2mg
Keyword fettuccini, meatballs, Paleo, pasta
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