Paleo “Pasta” Aioli and Meatballs

In the skilletAfter baking"Pasta" Aioli"Pasta" Aioli and Meatballs

One of the things I used to miss most in the GAPs diet was Pasta Aioli.  But thanks to zucchinis and one of the best kitchen inventions EVER (Paderno’s Spiralizer) I was able to enjoy this dish once again!  I adapted my recipe from one of my favorite cooking blogs; Against All Grain.  It’s of course very easy to make and you can put the pasta together in no time!  I “spiralize” my zucchinis ahead of time and store it in my fridge to be able to prepare them in a moment’s notice.  I also freeze my meatballs right away and save them for weekly meals to add some variety to our menu.  Meatballs are something you can have on hand at all times.  It enables me to prepare fun and delicious  meals in no time!  I even add it to a cup of bone broth some mornings to add some variety to our breakfast.  Hope you enjoy this recipe as much as we do!


By April 14, 2015

Click here to learn how to spirilize your zucchini!

  • Prep Time : 30 minutes
  • Cook Time : 30 minutes
  • Yield : 4-6 servings
  • Allergens : , , ,



Make meatballs first!!  

  • Preheat oven to 350F.
  • In a bowl whisk the eggs and add all remaining meatball ingredients kneading it with your hands until well combined.
  • Form the meat into medium size meatballs and place them in a cookie sheet lined with parchment paper.
  • Add the ghee to a skillet, fry the meatballs in batches until they are brown all over.  (Don't worry about cooking them thoroughly since you will bake them in the oven.)  Once browned, add them to a heatproof dish.
  • Place them in the oven and cook for 15 minutes.

Time for the "Pasta" Aioli:

  • Heat ghee in a sauce pan.
  • Add garlic and fry it until golden.
  • Add zucchini noodles, salt and herbs and sauté them for approximately 3 minutes.
  • Serve!


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