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One-Pot Mediterranean Meatball Casserole

Amanda Runnels
5 from 2 votes
Print Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Course Main Course
Cuisine AIP, Paleo

Equipment

  • Two large baking sheets
  • parchment paper
  • 2-3 quart ceramic or glass casserole dish
  • Large skillet

Ingredients
  

For the meatballs and spaghetti squash:

  • 1 medium spaghetti squash, halved and seeded
  • 2 teaspoons olive oil
  • 1 pound ground chuck (or ground beef)
  • ½ pound ground pork
  • 3 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 cloves garlic, minced
  • 5 kalamata olives, diced
  • 1½ tablespoons fresh lemon juice
  • 2 tablespoons cassava flour
  • 1½ teaspoons sea salt
  • 1 teaspoon dried oregano
  • 2 teaspoons garlic powder

For the casserole:

Instructions
 

For the meatballs and spaghetti squash:

  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • Combine all the ingredients except the spaghetti squash and olive oil in a large bowl. Knead together until thoroughly combined.
  • Use a cookie scoop to portion out mixture and roll into 1½-inch balls.
  • Place the meatballs on one of the baking sheets and transfer to the oven on the middle rack.
  • Place the spaghetti squash face side down on the second baking sheet and transfer to the oven on the middle rack as well. If you don't have enough room, place the spaghetti squash on the bottom rack.
  • Bake the meatballs for 30-40 minutes or until done through.
  • Bake the spaghetti squash until tender, about 45 minutes.
  • When the spaghetti squash is done, remove from oven and “shred” the meat with a fork into
    the casserole dish. Leave the oven on as you put together the casserole.

For assembling and cooking the casserole:

  • Toss the spinach with the shredded spaghetti squash in the casserole dish.
  • Heat up the olive oil in a skillet over medium heat. When hot, add the onions and cook until just tender, about 10 minutes.
  • Add the minced garlic and cook until fragrant, about 2 minutes.
  • Add the coconut cream and seasonings. Simmer for 7-10 minutes on low-medium heat.
  • Use a ladle to evenly distribute the sauce onto the spaghetti squash. If needed, add a bit of the
    coconut water around the edges of the spaghetti squash (Optional. I found this made for extra
    "sauciness").
  • Add the meatballs by pressing them into the spaghetti squash mixture.
  • Place in the oven and bake for 15 minutes, until warmed through completely. Garnish with
    parsley.
Keyword casserole, one-pot
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