Grain Free Spaghetti & Olive Rosemary Meatballs



{I hear its cold in most parts of the country, so kicking off day 4 of my Everyday Grain Free Eats Challenge with some classic comfort food! Whole 30 & 21 dsd friendly.}

We have had a few gloomy, stormy days here in Hawaii which always reminds me of my favorite comfort foods.  Sorry to the rest of the world who is currently in negative temperatures and snow storms!  I guess I will have to stop posting pictures on Instagram of afternoon beach swims and palm trees!

Spaghetti and meatballs are the ultimate comfort food!  To me, spaghetti needs to be one of two ways—either really meaty like my sausage ragu or a thin marinara sauce, but my all time favorite are meatballs with topped generously with good, salty parmesan cheese.  Spaghetti and meatballs is perfect for your cold nights—so I made these grain free and paleo olive & rosemary meatballs for you all!

I have been making these meatballs for quite some time now and every time they are instantly devoured, even by non grain free eaters.  This is a great recipe and way to introduce healthy eating to friends as no one will ever know they are even grain free.  Meatballs are so easy to make and a great comfort food dinner at the end of a long day.

I have to say the key to this recipe is browning the meatballs at high heat and making sure to generously garnish with parmesan cheese!

These meatballs are simple to make for a weeknight dinner or even a great option to serve when having guests over.  I love to serve them with spaghetti squash, zucchini noodles or even roasted sweet potato fries.  You can make up a big spaghetti squash and keep in your refrigerator to use for a quick dinner side.  Ground beef is an economical way to purchase grass-fed beef and something I keep stocked in my freezer at all times.

Grain Free Spaghetti & Olive, Rosemary Meatballs

Classic spaghetti and meatballs made grain free & paleo friendly.

serves 3


  • 1 pound ground beef, preferably grassfed
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 cup Kalamata olives, chopped
  • 1 clove garlic, crushed
  • 2 tsp fresh rosemary
  • 1 1/4 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cups marinara sauce

Serve over a bed of spaghetti squash, zucchini noodles and garnish generously with parmesan cheese


  • Warm a large non stick skillet to medium high.
  • In a small bowl, whisk together egg.  Finely chop the rosemary and olives.
  • Combine all ingredients, working together with your hands.  Shape the meat mixture into medium sized meatballs.
  • In the hot skillet, brown meatballs for 8 minutes, rotating to cook on all sides.
  • Reduce heat to low and cover meatballs with marinara.
  • Place lid on skillet and simmer on low for 25-30 minutes.
  • Serve over a plate of spaghetti squash or zucchini noodles with a spoonful of sauce on top. Garnish generously with parmesan cheese!

This & That

I always keep a rosemary plant on my patio as it lasts forever and cooking with fresh herbs add irreplaceable flavor to your meals.

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  1. j says:

    which marinara should i use i dont know what is healthy and what isn’t? ty

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