This spaghetti has traveled South-Of-The-Border! Imagine tiny sombreros on each meatball...
In the tender meatballs we are using a combo of pork and beef with cilantro and classic Mexican spices, and some Chipotle chilis in the spaghetti sauce for an extra kick of authentic flavor! Served over a pile of veggie noodles this is a fiber-filled, fat burning dinner that the whole family will love.
You may want to wear your own sombrero while eating it... :-)
½ pound ground pork
½ pound ground beef
⅓ cup blanched almond flour
1 tablespoon flax meal
1 egg, beaten
¼ cup cilantro, chopped
¼ tablespoon fresh scallions, chopped
2 teaspoons Garlic, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
1 cup yellow onion, minced
1 tablespoon Garlic, minced
1 (28oz) can crushed tomatoes
1 tablespoon Chipotle chile, canned in adobo sauce, minced (or more for spicier!)
sea salt and black pepper to taste
1 Butternut Squash
6 Green Zucchinis
1 teaspoon olive oil
fresh cilantro, for garnish
In a large bowl combine all of the meatball ingredients, save for the olive oil. Mix well with your hands and form into 28 golf ball sized meatballs.
In a large skillet, heat the olive oil over medium high heat. Add the meatballs and brown on all sides. Transfer the meatballs to a plate and leave the drippings in the pan.
Add the onions and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and chipotle and season with salt and pepper. Bring to a simmer, and then lower the heat to medium-low.
Return the meatballs to the pan. Simmer, partially covered for 15 minutes.
Peel the narrow, solid, portion of the butternut squash and run through a spiral slicer to create long, thin noodles. Cut the ends off the zucchini and use a veggie peeler to remove all of the green skin. Run through the spiral slicer to create more long, thin noodles. Heat the noodles in a skillet with a teaspoon of olive oil over medium low heat for 3 minutes before serving.
Serve the meatballs and sauce over a large pile of the veggie noodles and garnish with fresh cilantro. Enjoy!
Calories: 280
Fat: 10g
Carbohydrates: 20g
Sodium: 489mg
Fiber: 8g
Protein: 29g
Sugar: 11g