Meatballs were a favorite of mine growing up.  Just the other day, Heather and I realized that we have never actually made meatballs and pasta (zoodles or otherwise).  Having been together almost 3 years, I immediately found this unacceptable and wanted to make things better.

We probably all have a family version of meatballs, usually including some combination of ground beef, lamb, veal, or pork, but as I’m trying to make 2013 less meat-focused, I added mushrooms.  I “hated” mushrooms as a kid until I realized that I didn’t automatically hate everything my dad did (sorry, mom).  You’ll enjoy these meatballs with marinara, on their own, or in the traditional sense with the “noodles” of your choosing.

1 lb ground beef
1 egg
1 C finely minced mushrooms
1/3 C diced white onion
1 tsp dried parsley
1 tsp dried basil
1 tsp garlic powder
1/2 tsp celery salt
1/2 tsp red pepper flakes



Mince mushrooms and onion separately in your food processor; we love our ninja.  (95% because I wanted, “a ninja in the kitchen.”)  Also preheat the oven to 400ºF.


In a medium bowl, combine dry ingredients with mushrooms and onions.


Add in meat and egg and thoroughly mix with hands.


Form into balls approximately golf-ball size.  We came to 16 when it was all said and done.


Bake for 20-25 minutes, depending on the size of your meatballs.  Ours were a little on the larger side and cooked closer to 25.  Use this time to shred your zoodles if you’re going to serve these over noodles and sauce. For this we used a delicious homemade red sauce (originally a guest post for Nom Nom Paleo).


Enjoy over zoodles with sauce, or just by themselves for a tasty treat.


  1. I am not a fan of mushrooms, but I received some in my co-op produce basket and wanted to use them. I was so happy when I found this recipe, and even happier that it was delicious! I served them on spaghetti squash with marinara sauce. Yum!


  2. I was looking for a replacement in other dishes that require bread crumbs, and I think using the minced mushrooms in place of them just might work 🙂 thank you!
    How do you prepare the zoodles? I don’t think I would like them raw with this…..


  3. These are incredibly good, really the best GF meatball I’ve ever tried (and as a meatball lover, I’ve tried them all). The mushrooms really offer something special texturally….. This meatball has really great flavor, but the texture is out of this world! Closest to SAD Italian breadcrumb incorporated meatball of ole.

    Thanks for such a winner!!


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