Paleo/Whole30 Meatballs with Zoodles Recipe!



Like most things, Instagram is where I first heard about Whole30. A coworker had posted that she and her boyfriend were doing ‘Whole30′ with an image of some very healthy looking foods. I was intrigued so I googled it and read up on program and decided to give this thing a try. I have since become a Whole30 fanatic, completing 6 rounds in the last 3 years.


Whole30 is essentially a body reset, from the mind to the stomach and everything in between. You eliminate most inflammatory foods along with processed and empty calorie foods for 30 days. It can help you jumpstart your metabolism and it even helps some people cure ailments that may be caused by the foods they eat and are not even aware.   For more on Whole30 check out their site.


So what do I eat on Whole30? Tons of natural foods like meat, poultry, vegetables, fruit, nuts, and lots of coffee with coconut milk! One of my favorite things to eat is both Paleo and Whole30 approved, Meatballs with zoodles and garlic spaghetti sauce. They are quick to make, perfect for meal prepping because they can store for a week (or longer in the freezer), and their macronutrient count are great if you are flexible dieting (IIFYM, aka, If It Fits Your Macros).


I always make this meal with beef but I have substituted ground turkey, pork, and chicken in them, usually whatever is in the store and whatever is cheapest. I can’t tell the difference in the taste! The only difference I have found is in handling and assembling the meatballs, ground chicken is very sticky. I prefer ground turkey in mine and I use a spiralizer I bought from amazon to make the zoodles.



Makes 5 meals and takes about 25 minutes start to finish.


1 lb ground beef

1 lb ground turkey

1 tbsp dried parsley

1 tbsp dried italian seasonings

2 tsp garlic powder

Salt & pepper to taste

3 large zucchini

1 jar Trader Joe's Roasted Garlic Spaghetti Sauce (or any whole30 compliant sauce you prefer)

To Make:

  1. Preheat oven to 400 degrees.
  2. Assemble meatballs by combining beef, turkey, parsley, italian seasonings, garlic powder, salt and pepper in a large bowl. Combine by hand until well mixed, not overworking the meat too much. Using hands or a ⅓ cup measuring cup, form meatballs and place on a foil lined baking sheet (I use foil to make cleanup easy). You should have about 15 meatballs.
  3. Bake meatballs for 20 minutes or until cooked through.
  4. While meatballs bake, use a spiralizer (or chop by hand) zucchinis into zoodles.
  5. Next steps are determined by when you plan to eat the meal: If you are meal prepping, place the zoodles right into the containers and top with 1/5 of the jar of sauce into each container. If you are serving immediately, heat a large saute pan on medium high with a light coating of olive oil. Heat the zoodles for 3 minutes and stir in the spaghetti sauce.
  6. Top dishes or containers with cooked meatballs. I usually always have 15 meatballs, so 3 per container. To reheat cook in microwave for 3 minutes.

The nutritional breakdown*, if you are counting macros is:

307 calories

Protein: 25 grams

Carbs: 18 grams

Fat: 15 grams


*Based on 85/15 beef and ground turkey breast 3 meatballs

About Me:

Hi! My name is Nikki Kirk and my journey to a healthy lifestyle started like many others, with yo-yo dieting and intermittent exercising. My weight has been up and down throughout my 20’s, from 195 to 135 lbs.

Two years ago in a search for influential women to follow on Instagram, I came across Kayla Itsines and her Bikini Body Guide (BBG) program. I decided to give that a try along with eating clean, whole foods, and the results have been more than I dreamed! Finally, at 30 years old, I have found a balance that’s allowed me to live a healthy lifestyle and more importantly, maintain it.

I’ve been documenting my journey on my instagram account and my blog ( Follow along for support on your health and fitness goals! @nikkirk7 

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