Low Carb Meatballs and Spaghetti
4
serves No, I’m not kidding…
Pasta. I missed pasta soooo much when I started following a low carb lifestyle. Not just the actual pasta, but the EASE of it, that busy woman’s backup of of a quick spaghetti bolognese on a weeknight.
Yes, I know all about zoodles. I love zoodles. But, let’s not kid ourselves, they’re not pasta.
Then I discovered this Slendier low carb pasta, readily available at major supermarkets.
The flavour and texture is so similar to wheat pasta, and winner winner, it only takes a few minutes to cook! In fact, you can have this cooked and on the table in under 45 minutes, including half an hour to cook the meatballs in the oven.
I combined mine with Celebrate Health Tomato and Basil Pasta Sauce, adding sugarfree passata and delicious meatballs.
I dare you to make this and not love it.
Make it. Share it. Tag me.
Enjoy!
Ingredients
- Meatballs:
500 grams of minced beef
1 medium onion, finely chopped
1 tablespoon of chopped parsley
1 egg
1 teaspoon of minced garlic
1/2 teaspoon of dried Italian seasoning
Salt and pepper to taste
- Sauce:
1 sachet of Celebrate Health Tomato and Basil Pasta Sauce
400 gram jar of sugarfree tomato passata.
1 box of Slendier Soy Bean Spaghetti
Shaved Parmesan and chopped parsley to garnish.
Directions
- Meatballs:
- 1 sachet of Celebrate Health Tomato and Basil Pasta Sauce
- Place all of the meatball ingredients into a large mixing bowl and combine thoroughly by hand.
- Roll into approx 20 small meatballs, roughly golf-ball sized.
- Place on a lined baking tray, spray with olive oil and bake for 25 minutes.
- While the meatballs cook, place the pasta sauce and the passata into a saucepan and heat over medium heat. Taste and season, if required.
- Leave to stay warm until meatballs are done.
- Fill a pot with boiling water.
- Add the soy bean spaghetti and cook according to package instructions.
- Drain and place on your serving dish. Top with pasta sauce and meatballs.
- Garnish with shaved parmesan and chopped parsley.
