Spaghetti and Meatballs

Comfort food doesn’t have to be unhealthy to be delicious and satisfying. These meatballs are warm, flavorful, rich, comforting, satisfying, and healthy– just what I want on a cold winter evening.

Spaghetti and Meatballs 

• 2 pounds ground beef ( I like 80/20 or 85/15)
• 6 cloves of garlic, minced
• 2 Tbsp (16 grams) dried onion flakes
• 2 tsp (14 grams) sea salt
• 1/2 tsp black pepper
• 2 tsp (8 grams) onion powder 
• 2 tsp (8 grams) garlic powder
• 2 tsp (2 grams) Italian seasoning
• 2 tsp (2 grams) dried oregano 
• 1/4 cup (30 grams) almond flour 
• 1 egg, beaten
• 2 Tbsp bacon fat, or, olive oil
• 1- 24 oz jar of Rao’s Marinara
• 2 Tbsp fresh basil

Directions:

1. If you want to serve the meatballs on top of spaghetti squash, go ahead and cook it while you are making the meatballs. (Recipe for Spaghetti Squash at the end.)
2. Mince the garlic and set it aside.
3. Put the ground beef in a large bowl. Add the minced garlic, dried onion flakes, sea salt, pepper, onion powder, garlic powder, Italian seasoning, oregano, almond flour, and egg. Use your hands to mix everything together.
4. Scoop 1 1/2- 2 tablespoons of the meat mixture and roll it into a ball. Repeat until all the meat has been formed into meatballs. 
5. In a large skillet, heat the bacon fat or olive oil over medium heat. Once it is hot, add the meatballs in a single layer. (You may have to cook the meatballs in 2 batches.)
6. Cook the meatballs until the outsides are browned (about 3-5 minutes on each side.)
7. Pour the marinara sauce over the meatballs. Season the marinara with sea salt, pepper, oregano, and garlic powder according to your preferred taste. (You can start with 1/2 teaspoon of each and continue to add 1/2 teaspoon until it tastes the way you like it.)
8. Simmer the meatballs over med-low heat for 10 minutes. 
9. Serve the meatballs and marinara sauce over spaghetti squash, or, your favorite grain-free pasta. 

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To make spaghetti squash:

1. Preheat your oven to 375F. 
2. Cut the spaghetti squash in half and de-seed. Then cut each half in half.
3. Sprinkle each piece of squash with sea salt and black pepper.
4. Place the squash, flesh side down, on a parchment lined baking tray. Cook for 35 minutes.
5. Allow to cool for 5-10 minutes. Scrape the flesh of the squash with a fork to create “noodles”. Top with a drizzle of olive oil and a sprinkling of sea salt and pepper. Top with the meatballs and marinara sauce. Enjoy!