You won't make meatballs any other way...
This is my absolute new favorite way to make spaghetti. I made it over traditional spaghetti first, but I intend to repeat this over spaghetti squash, zucchini noodles and even cauliflower rice. The leftovers are even better than when it's fresh. I loved every single bite of this. We had family over when I made this. So, between us four adults and my three kids, I had enough leftovers for me and the kids the next day for lunch. Plenty to go around for everyone!
Ingredients
3 slices of whole wheat bread
3/4 cup unsweetened almond milk
2 tbsp olive oil
1 white onion (chopped)
3 garlic cloves (minced)
2 lbs ground beef (85/15)
2 eggs
1 tsp oregano
2 tsp dried basil
salt & pepper to taste
2 jars of *pasta sauce (your choice)
Directions
Step 1
In a large bowl, soak the bread slices in the almond milk for roughly 10 minutes. After the 10 minutes are over, drain the remaining almond milk. Meanwhile, add 1 tbsp olive oil to a skillet over medium heat. Cook the onion and garlic in the skillet for roughly 3-4 minutes and then remove from heat.
Step 2
Add the ground beef, eggs, seasonings, garlic and onion to the bowl with the bread. With your hands, mix all of the ingredients together until well combined.
Step 3
Add 1 tbsp olive oil to the skillet over medium heat. Ball up the meatballs (between 22 and 25 balls) and add to the skillet (most likely in batches), searing the meatballs for 3-4 minutes per side.
Step 4
Once you have seared all of the meatballs, add any that you have had to set aside back to the skillet. Add the 2 jars of pasta sauce. *I used 2 jars of tomato basil pasta sauce. Bring to a boil. Reduce heat to a low simmer and cook for about 20 minutes. Serve on top of pasta of your choice (or spaghetti squash, zoodles, etc.)
Serves 7
Nutrition Facts (3 meatballs with sauce)
Calories: 434 Carbs: 19g (Net Carbs: 15g) Fat: 27g Protein: 30g
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