Spaghetti & Meatballs
Prep time: 
Cook time: 
Total time: 
yield: 4-6
  • 1 cup almond meal
  • ½ cup almond milk
  • 3 small garlic cloves
  • 250g beef mince
  • 250g pork mince
  • 2 eggs
  • 2 teaspoons dried thyme
  • Salt and pepper
  • 1 tablespoon olive oil, to cook
  • 1 red onion
  • 2 garlic cloves
  • ¼ cup fresh parsley leaves
  • (+2 teaspoons to serve)
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon olive oil, to cook
  • 2 quality tinned tomatoes
  • Salt and pepper
  • 1 packet spaghetti of your choosing (see below notes)
  • Pecorino or parmesan cheese, to serve
  1. Combine almond meal and milk in a large mixing bowl and leave to absorb for a few minutes
  2. Once ready, crush in garlic and add mince, eggs, thyme and seasoning
  3. Roll tablespoon size balls from the mixture
  4. Heat oil in a large frypan on med-high heat
  5. Once hot, cook meatballs for 5 or so minutes until browned
  6. Remove meatballs from the heat and set aside
  7. Finely dice onion and crush garlic
  8. Finely chop parsley and rosemary
  9. Add oil, onion and garlic to a clean large frypan on med-high heat
  10. Once aromatic and tender, add tomatoes, herbs and seasoning to taste
  11. Mix well to combine, add meatballs and turn to a simmer
  12. Cook for 15 minutes or until sauce is thickening and meatballs are cooked through
  13. Whilst sauce is cooking, heat a large saucepan on high heat
  14. Once rapidly boiling, add spaghetti and cook to al dente
  15. Serve cooked spaghetti with meatballs, sauce, herbs and cheese
These meatballs will keep in an airtight container in the fridge for up to 2 days and can easily be added to other meals.
Recipe by Nadia Felsch at