Meatball Bone Broth Bowl

Paleo Spaghetti and Meatballs Bowl

All the flavour of spaghetti and meatballs; minus the heavy feeling afterwards. Try our healthy and paleo friendly riff on the classic.


2 people


  • 2 zucchinis, spiralised or shaved into ribbons 
  • 500ml of The Stock Merchant Beef Bone Broth
  • 1 cup of marinara sauce
    for the meatballs
  • 500g ground free-range, grass-fed beef 
  • 2 cloves of garlic, crushed
  • 1 brown onion, finely sliced
  • 1/2 cup of parsley, finely chopped
  • 1/4 cup of fresh basil leaves, finely chopped
  • 1 tablespoon of dried oregano
  • 1 tsp of paprika
  • 1 egg
  • 1/3 cup of flax meal (can use breadcrumbs for a non-Paleo version)
  • Parmesan cheese, to serve


  1. Preheat oven to 220 degrees celsius. Combine meatball ingredients in a bowl with your hands until well mixed. Season well with salt and pepper. Roll into balls, and bake on a greased and lined oven tray for around 15-20 minutes, or until cooked through.
  2. Heat the bone broth in a saucepan until simmering. Add the zucchini noodles and allow to soften. Season to taste.
  3. Divide the broth and noodles between bowls. Top with meatballs and warmed marinara sauce. Dust with Parmesan cheese to serve.

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