“Spaghetti” and Meatballs

Serves 5-6

Meatballs:


1 pound ground meat (beef, chicken, turkey)
1 teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon dried Italian seasonings
1/8 teaspoon red pepper flakes
¼ cup grated Parmesan cheese
3 tablespoons
Wheat-Free Market’s Wheat Belly All-Purpose Baking Mix
1 large egg
3 tablespoons heavy cream

Preheat oven to 350 degrees F. In a medium bowl add the meat, salt, pepper, Italian seasonings, red pepper flakes, Parmesan cheese, baking mix, egg and cream. Blend all ingredients with hand until are ingredients are mixed. 

Using a 1-1/2 tablespoon scoop, form the meat into meatballs. It should make about 26 small meatballs. Bake on cookie sheet for 18-20 minutes or until juices run clear and meatballs are done. 
While meatballs are cooking, prepare marinara sauce.

Tasty Marinara Sauce:


2 tablespoons salted butter
1 small onion, finely diced
1/8 teaspoon red pepper flakes
1/8-1/4 teaspoon sea salt
28 oz. crushed tomatoes
1 tablespoon Italian Seasoning
1 teaspoon dried oregano 
¼ teaspoon
Wheat-Free Market Sweetener

To a medium sauce pan, add butter, onions, red pepper flakes and 1/8 teaspoon of salt. Cook over medium heat for 8-10 minutes or until onions are tender. Add crushed tomatoes, Italian seasoning, oregano and sweetener to pot. Cover and simmer for 10-15 minutes. Taste for salt and add more if needed. 

Once meatballs are done, add them to the marinara sauce and serve over spaghetti squash.

Easy Spaghetti Squash:

Place whole spaghetti squash along with ¼ cup water in slow cooker. Cook on high for 2 to 2-1/2 hours or until knife can easily be inserted into squash. Carefully remove from slow cooker and cut in half longitudinally. Scoop out seeds with spoon and then use fork to remove “spaghetti”.


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