Low Carb Meatballs and Spaghetti- 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
serves 4
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.
Method
Pre-heat your oven to 180 degrees C
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.
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