“OMG Juli. Spaghetti isn’t allowed on the paleo diet. Pasta is the devil.” Yes reader, yes it is. Spawn of satan that dough in noodle form is. That’s why it tastes so good and you feel instantly sick after you eat it. I miss “make your own pasta” at Macaroni Grill. Holy balls could I get down with that back in the day. And I would eat like 3 loaves of their fantastic bread before my doughy noodles even hit my dinner table. And I would have dessert. Lordy.

These aren’t real noodles. These are spaghetti squash noodles. And I love them.

Guess what happened today?! I tried to act like I knew what I was doing in kickball, reached my arms out for a ball coming “right at me”, and completely missed the ball. I mean, it wasn’t really even near me. I have no sense of how to catch things. Or where a flying object is in space. Or how to catch a ball, really. But then I caught the ball later, and redeemed myself. Thanks gosh. I think my team still kinda likes me.

I think I’m going to play in the park this weekend. And when I say play, I mean read in the park. I want to read “Catching Fire” and get through the entire book. It won’t happen because I’m a very slow reader and very easily distracted by the half naked bodies galloping through the park, but I will try my best.

I also want to bake a cake. Not just any cake though. I want this cake to have bacon in it. Don’t tell me you just said ew. If so, you’re dumb. Because it will be beautiful. I just know it.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Spaghetti and Meatball Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 12 1x


  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • 1lb Tropical Traditions Grass Fed Ground Beef
  • 1 (14oz) can tomato sauce
  • 3 egg whites, whisked
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (I used bacon fat)


  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
  3. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!
  4. Add your ground beef to a large bowl and add 1/2 tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
  5. Make your ground beef into small bite-sized meatballs.
  6. Now place a large skillet under medium heat, add your fat then small meatballs.
  7. Then add your can of tomato sauce, extra herbs, and salt and pepper.
  8. After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
  9. While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to dethread the squash.
  10. Turn oven down to 350 degrees.
  11. Place silicone cups in your muffin tin then add your spaghetti squash threads to eat silicone cup, pressing down in the middle of the cup for the meatball to sit.
  12. Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin tin.
  13. Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
  14. Bake for 18-20 minutes or until egg is completely cooked through.
  15. Add extra sauce to a bowl and dip your spaghetti and meatball bites in the sauce! BOOM!


You may have some leftover meatballs depending what size you make them. I just ate them while my other bites cooked. Obviously.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Renee says:

    Can’t wait to make these for my next book club meeting. They’ll be perfect.

  2. Shae says:

    Just made these. Cheated and used frozen meatballs and regular spaghetti sauce, but my first time ever making spaghetti squash, but they turned out GREAT!!! I now have a new quick go to recipe!!! I’ll let you know if they pass my picky eater’s test.

  3. Shae says:

    Passed the picky eater test!

  4. Rick says:

    Go buy a spiral slicer (on Amazon) and start cutting your own noodles using a zucchini. Great as a pasta substitute, can cut long ribbons for “lasagna” and can cut many kinds of veggies and fruit.

  5. Andie Kae says:

    Cant wait to make these!!

  6. Kelli says:

    2nd time making these tonight, they are so good! Thank you for this great recipe!!

  7. Sarah says:

    I just made these and they’re amazing! They did come out watery, though. If your spaghetti squash seems a bit wet after you’ve taken the fork to it and dethreaded (is that a word? meh) it, I’d recommend squeezing/soaking any excess water out of the spaghetti squash before you bake it. Thanks for another great recipe Juli! I love your site and I’ve made quite a few things from here- they all tasted amazing!

  8. Brittany says:

    Burnt my mouth trying to shove as many meatball as possible into my face. Awesome!

  9. Shelley says:

    Can these be made in bulk and frozen? Thinking school lunches.

    1. juli says:


  10. Tobias says:

    Love these! I made them with lean bison instead of beef and they came out great! Thanks a lot.