Summer Squash Meatball Casserole

4 from 30 reviews


  • 2 tablespoons bacon fat
  • 2 garlic cloves, minced
  • 2 small zucchinis, shredded
  • 2 small yellow squash, shredded
  • 1 red onion, shredded
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 pound ground beef
  • 1 (14 ounce) can of diced tomatoes
  • salt and pepper, to taste
  • fresh parsley, roughly chopped


  1. Preheat oven to 350 degrees.
  2. Use a grater or shredding attachment on a food processor to shred the zucchini, squash and red onion.
  3. Place a large cast iron skillet over medium heat, add bacon fat and minced garlic, then add the zucchini, squash and onion.
  4. Let vegetables cook down until soft, then add 1/2 tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix around to coat.
  5. Then add the diced tomatoes.
  6. Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs. I made 9 meatballs with the pound of meat.
  7. Press each meatball into the vegetable mixture.
  8. Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.
  9. Add fresh parsley on top.
  10. Eat. Yum.

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