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
- 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.)
- Mince the garlic and set it aside.
- 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.
- 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.
- 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.)
- Cook the meatballs until the outsides are browned (about 3-5 minutes on each side.)
- 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.)
- Simmer the meatballs over med-low heat for 10 minutes.
- Serve the meatballs and marinara sauce over spaghetti squash, or, your favorite grain-free pasta.
To make spaghetti squash:
- Preheat your oven to 375F.
- Cut the spaghetti squash in half and de-seed. Then cut each half in half.
- Sprinkle each piece of squash with sea salt and black pepper.
- Place the squash, flesh side down, on a parchment lined baking tray. Cook for 35 minutes.
- 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!