Who doesn’t love spaghetti and meatballs? The former vegan in me is shaking her head…lol!
When I found grass fed, organic, lean ground beef at Sprouts this meatball recipe was my natural conclusion. It’s filled with lots of chopped organic veggies that add flavor and bonus nutrients.
Instead of using carbohydrate-filled noodles all you need it one large spaghetti squash. The wholesome, natural stands of squash make this dish low-carb and guilt free.
To make this recipe even more awesome, you can throw the ingredients into your crock pot in the morning, and then come home to a delicious smelling, ready-to-eat dinner!
1 spaghetti squash
2 pounds lean, organic, grass-fed ground beef
1 pound lean, sweet turkey sausage
4 stalks celery, diced
1 yellow onion, diced
3 eggs
½ cup Almond Meal
2 tablespoons Dried Oregano
1 teaspoon garlic powder
Dash of salt and pepper
*Optional: handful of olives
14.5 oz can diced tomatoes
1 can tomato paste
Splash of white wine
2 cups fresh basil, chopped
6 cloves Garlic, chopped
Dash of salt and pepper
Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
Combine all of the sauce ingredients into a medium bowl and mix well.
Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours.
Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.
Calories: 266
Fat: 12g
Carbohydrates: 14g
Sodium: 426mg
Fiber: 4g
Protein: 26g
Sugar: —