This is a great dinner that will replace the traditional carbohydrate loaded pasta dish.
2 pounds grass fed ground beef
1/3 cup almond flour
1/4 cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
1/2 small onion, grated (or minced)
2 teaspoons olive oil
1/4 bunch fresh parsley or 1 tbsp dried parsley
1 teaspoon dried italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon crushed red pepper, if desired
2 large organic eggs, lightly beaten
Mix all ingredients in a large bowl. Form into balls with your hands.
There are two options for cooking your meatballs:
Heat 2 tablespoons of coconut oil in a skillet and brown meatballs. When well browned, transfer them to your sauce (homemade or store-bought – check ingredients!) and simmer until cooked through.
Form meatballs and place on a parchment lined baking sheet and bake at 375 degrees for 20-22 minutes. Transfer them to your sauce and simmer.
Cut the spaghetti squash in half and scoop out seeds
Put about 1/2 inch of water in a baking dish and place squash, cut sides down, in the dish.
Bake for about 45-60 minutes depending on the size of the squash or until soft. (Do not overcook or it will turn to mush).
Flip the squash over and use a fork to loosen the “noodles”