Spaghetti and Meatballs

I used to love spaghetti and meatballs but then I changed my eating habits. Pasta was no longer part of my diet. I then learned about zucchini spaghetti or spaghetti squash. That put one of my favorite meals back in action.

Meatballs:
    2 lbs Grass-Fed 90/10 Ground Beef
    3 eggs
    1 cup milk
    2 Tbsp. grated Parmesan cheese
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp kosher salt
    ½ tsp black pepper

1. Preheat oven to 450 degrees F.
2. Line two rimmed baking sheets with foil and set aside.
3. Place all ingredients into a large bowl and gently mix together with your hands, careful not to over mix.
4. Divide meat mixture into desired size meatballs. As long as they are uniform, they can be as large or as small as you like.
5. Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness.

Spaghetti Sauce:
    1/4 cup virgin olive oil
    3 cloves garlic, minced
    1/2 cup shallots or onions, chopped
    1 (28 oz) can of crushed tomatoes
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon dried parsley
    1 tablespoon red wine vinegar

1. Heat extra-virgin olive oil in a medium-sized saucepan over medium heat.
2. Add onions and saute for two minutes until softened. Add garlic and saute for 30 seconds.
3. Add all the remaining ingredients to the saucepan and stir.
4. Bring to a boil. Lower heat and simmer for 10 minutes.
5. Taste and adjust seasoning if desired.

Zucchini Noodles
    2 Zucchinis per person)
    1 Tbsp. olive oil
    2 garlic cloves minced
    2 medium zucchini
    2 Tbsp. grated Parmesan cheese
    salt and pepper to taste

1. Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create perfectly uniform zucchini noodles.
2. Heat the oil in a large pan on medium heat. Add the garlic and sauté for 30 seconds.
3. Add the zucchini noodles and toss them for one minute, just to warm through, then turn off
the heat.

Or Spaghetti Squash
    1 spaghetti squash
    extra-virgin olive oil
    sea salt and freshly ground black pepper

1.  Preheat the oven to 400°F.
2.  Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Serve with your favorite salad.

Submitted by Sandra Slanker