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Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles

March 3, 2017

Quick prep, delicious meatballs, and amazing noodle texture in vegetable form that the whole family will love!

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles

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That thing when one of your most used kitchen tools breaks…

Oh I was just devastated when the handle on my spiralizer broke a few weeks back! I use that bad boy all the time…hence the worn out handle!

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles Patience…and innovation!

Of course I would have loved to hit that little Prime button that day and have my new spiralizer on my doorstep in 2 days flat, but until that money tree grows in the backyard, we have to save and budget for this kind of stuff!

So I made use of what I did have…a hand peeler!

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles The perfect, curly ribbon noodles!

Oh friends! This is pretty much becoming my favorite way to do the veggie noodle thing! Sure it takes a little elbow grease to get a squash completely peeled – honestly it didn’t really take that long, and with a really good, sharp Y-Peeler, it was very easy! I’ve even been doing carrots quicker (which don’t do real well in a spirilizer anyway because they are so thin!)

By the way! Y Peelers are fantastic for little guys who want to help you peel things! My little ones from as young as 2 years old helped peel easy things like carrots and potatoes using this peeler!

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles Weeknight dinner quick for the whole family

If you have a half hour, you can have this on the table for dinner! Just 10 minutes to prep everything for the oven, and everything roasts in the oven together for 20 minutes! My kids loved the big thick “noodles” and my toddler approved the mild, simple flavor.

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash NoodlesWhat’s in season? Use it!

I roasted these lovely brussel sprouts to fill our bowls because that’s what is around here are decent prices right now. Brussel sprouts get sweet and their leaves get crispy and salty when roasted – they are so good! You could swap the sprouts for asparagus in the spring, broccoli or a mix of summer veg in the summer, and greens or cabbage in the fall.

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles So…will I buy another spiralizer?

Ummm yes! I do love my peeler, and still plan to use it for ribbon noodles, but have you seen the spiralizers with the downward handles?! They have taken the amazing spiralizer and made it even better! Gravity is on your side with these making veggie noodle making even easier. I’ll come back and let you know how I like it as soon as I am able to buy one! (If you like to use Instagram – hop over there and follow because I’ll probably do a video InstaStory once I get it to show you!)

For now, enjoy my creative efforts in using a hand peeler for a bowl full of irresistible veggie noodles!

Paleo Herb Roasted Grassfed Meatballs and Brussel Sprouts with Butternut Squash Noodles


Print Recipe
5 from 5 votes

Paleo Herb Roasted Grassfed Meatballs and Cabbage with Butternut Squash Noodles

Quick prep, delicious meatballs, and amazing noodle texture in vegetable form that the whole family will love!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Paleo meatball recipe, Paleo meatballs, sheet pan dinner
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com


  • 1 lb grassfed ground beef
  • 1 large handful baby kale or spinach chopped finely
  • 2 tsp dried thyme
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1 1/2 pounds brussel sprouts halved or quartered depending on their size (or, enough to feed your crew for one meal - I like to fill a full baking sheet for my family of 5)
  • 1 medium/large butternut squash peeled with a Y-Peeler into "ribbon noodles", or spiralized into spaghetti or ribbon noodles
  • 1 large handful baby kale or spinach chopped finely to mix with the butternut noodles (optional if your kids might be funny about the extra green - it really just looks like herbs and doesn't have a taste though!)
  • 8 TB roasting fat of choice for the veggies butter, coconut oil, avocado oil are good choices
  • Sea salt and pepper to taste


  • Pre-heat the oven to 425 degrees
  • Mix the beef, kale, thyme, onion powder, garlic powder, sea salt, and pepper in a small mixing bowl. Roll in to 2 inch balls and place on a Silpat or parchment paper lined baking sheet.
  • Toss the brussel sprouts with 4 TB of melted butter, and sea salt/pepper to your taste on a baking sheet.
  • Toss the butternut squash noodles with 4 TB of melted butter, chopped kale, and sea salt/pepper to taste on a separate baking sheet. I also like to add a bit of onion and garlic powder to the noodles - of course optional but we like it!
  • Roast the meatballs, brussel sprouts, and butternut noodles at 425 degrees for 20-25 minutes, stirring the noodles and brussel sprouts 2 times during the roasting. This will leave the noodles a bit "al dente" - if you prefer them much softer, you can cook another 5-10 minutes. (I use all 3 racks in my oven, one sheet pan on each rack. If you are making a half recipe for a smaller crew, you could fit all the veggies on one tray)
  • Serve the meatballs and brussel sprouts over bowls of the butternut noodles. You can add homemade sauces or pestos if you wish too!

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  • Reply Emily @ Recipes to Nourish March 6, 2017 at 10:43 pm

    5 stars
    This recipe is so awesome Renee! I love everything about it! Those beautiful meatballs!!! And the Brussels sprouts, so yummy! My Tiny Love would get the biggest heart eyes with this meal.

  • Reply Dana March 17, 2017 at 11:11 am

    I recently found your instagram and purchased your book, both of which I’m loving! Today I found myself cooking this up for breakfast. 🙂 I ran out of eggs but its a happy accident. Delicious. Thank you!

    • Reply Renee Kohley March 18, 2017 at 8:12 pm

      Hi Dana! Welcome! Thank you for your kind words! I am so glad you found something satisfying for breakfast!

  • Reply Stacey Crawford March 20, 2017 at 1:34 pm

    5 stars
    This looks amazing, and I want to dive right in and eat it all up!

  • Reply Carrie Forrest March 21, 2017 at 4:54 pm

    I love this recipe, true beauty nourishment in one bowl. Congrats!

  • Reply Hannah Healy March 21, 2017 at 5:00 pm

    This is such a quick and easy dinner option. Great job!

  • Reply Kelly Bejelly March 21, 2017 at 5:10 pm

    The colors of this meal are absolutely spectacular. I love your willingness to be resourceful while still proving your family with a great meal, that is the entire point.

  • Reply Michele Spring March 21, 2017 at 5:50 pm

    So many colors! Such a great variety of foods, and they all sound delicious. And your hand peeling skills are wonderful 🙂 It’s important though to show that you don’t need all the fancy kitchen gadgets to make a delicious and healthy meal.

  • Reply Kari Peters March 24, 2017 at 1:16 pm

    5 stars
    I’m so impressed, I probably would’ve gave up and just roasted the squash whole! I would be lost without my spiralizer too, have you seen some of the new spiralizer attachments from Kitchen aid – it might be worth looking into if you use your spiralizer constantly.

  • Reply Jessica DeMay March 24, 2017 at 8:10 pm

    Great way to be creative, Renee! Those noodles are gorgeous and that Y Peeler looks great! I may need one 🙂 This meal looks so delicious!

  • Reply Cristina Curp March 24, 2017 at 8:53 pm

    Stunning meal combination. The browning on your meatballs is PERFECT!

  • Reply ChihYu March 24, 2017 at 9:21 pm

    5 stars
    What a perfect combination of healthy meal balanced with protein, veggies, and good carb ! Love love love it !

  • Reply Katja March 25, 2017 at 4:47 pm

    This is the perfect meal. I love butternut squash noodles. I need to make this NOW!!

  • Reply Becky Winkler March 26, 2017 at 11:04 pm

    What a vibrant and beautiful meal! Love it!

  • Reply Real Food with Dana March 27, 2017 at 10:20 am

    Ohh I absolutely love everything in this dish!!

  • Reply Vanessa woozley March 27, 2017 at 12:15 pm

    Wow I love these ribbons so pretty and appetising. What a delicious dish.

  • Reply Rachel March 27, 2017 at 12:56 pm

    Those “noodles” look like total golden magic!

  • Reply Georgina Young March 28, 2017 at 11:18 am

    Look at those noodles! It looks like a gorgeously golden fettuccine… beautiful photos as ever Renee xx

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    […] Who doesn’t love a bowl of veggies sandwiched with some herb-roasted meat in the middle? This colour and flavour combo is enough to make us drool. Butternut squash noodles are a great base for this, and easy to make while taking on the perfect texture in the oven, tossed in some healthy fats, salt and pepper. The meatballs steal the show. Get the recipe from Raising Generation Nourished. […]

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    […] Herb Roasted Meatballs & Cabbage with Butternut Squash Noodles from Raising Generation Nourished (pictured) […]

  • Reply 40+ Delicious Winter Squash Recipes (gluten free and paleo) - Savory Lotus November 19, 2018 at 7:23 pm

    […] Paleo Herb Roasted Grassfed Meatballs and Brussels Sprouts with Butternut Squash Noodles from Raising Generation Nourished […]

  • Reply Wild Caught Salmon Meatballs with Simple Pesto - Raising Generation Nourished April 28, 2019 at 8:52 am

    […] Sheet Pan Herb Roasted Meatballs with Squash Noodles & Brussel Sprouts […]

  • Reply Scott Lewis October 23, 2019 at 1:20 pm

    Hi Renee, I found a good cheat to peeling squash, turnip, rutabaga, etc. ..Blanche the whole veg in boiling water for 4-5 minutes depending on thickness of skin and shock in Ice water to flash cool. Dry off and the peel comes off like butter leaving the meat raw to shave into noodles or whatever you wish to do with it. Microwaves work too, faster but not as evenly blanched.

  • Reply Vicki Zung September 13, 2020 at 11:10 pm

    5 stars
    Made this for my family tonight because I had butternut squash and Brussels sprouts. Was a HUGE hit! Kids asked to put it in the regular rotation. YES!!! We made bowls and added our favorite sauces at the table. I made the noodles with my Cuisinart food processor spiral attachment. The kids thought they were fantastic. I LOVE the idea of adding greens like herbs in the meatballs. I will definitely be stealing that idea.

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