Spaghetti and Meatballs
45 min serves 2-4
Spaghetti and Meatballs
Pre 85% Lean Ground Beef gives regular meatballs a juicy upgrade. A new classic.
Ingredients:
- 2 lbs. Pre ground beef
- 1 cup white rice
- ¼ cup coconut cream
- 1 tsp. dried parsley
- 1/3 cup yellow onion (diced)
- 1 ½ tsp. sea salt
- 1 large egg
Sauce:
- 2 ½ tbsp. olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (chopped)
- 28 oz. can crushed tomatoes
- 1 bay leaf
- 1 ½ tbsp. fresh parsley (chopped)
- 1 tsp. black pepper
- Preheat oven to 375F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, mix all of the meatball ingredients together with your hands. Once everything is combined well, start rolling 1 1/2 tablespoon sized balls with your hands.
- Transfer the meatballs to the prepared baking sheet and place in the oven to cook for 30-35 minutes.
- While that meatballs are in the oven, cook the pasta according to the instructions on the packaging. Drain and set aside.
- Add the olive oil to a medium saucepan and heat up on medium for 1-2 minutes. Add the chopped onion and saute for five minutes.
- Add the chopped garlic, canned tomatoes, bay leaf, parsley and pepper. Let cook on medium-low heat for about 20 minutes. Once it's done, remove the bay leaf.
- Layer the cooked pasta with meatballs on a plate and top it off with plenty of sauce and fresh parsley.
- Enjoy!
