Who doesn't love spaghetti and meatballs? (I know I do!) As we know, spaghetti noodles are not so LCHF friendly, but a awesome alternative is Spaghetti Squash!
Here is the recipe for my homemade Meatballs-- and how I use them with Spaghetti Squash to make a delicious LCHF meal.
Italian Style Meatballs
What you will need: 1 lb. of Ground Beef (80/20) 1 lb. of Ground Pork 2 Eggs 1/2 Cup of Parmesan cheese 3- TBSP of Basil 3 - TBSP of Oregano 2 - TBSP of Garlic Powder 1- TSP of Salt 1/2 cup of crushed Pork Rinds
Pre-Heat Oven to 350 degrees F
Dump all of the above ingredients into a mixing bowl (or your Kitchen Aid Mixer) and combine
On a large baking sheet place parchment paper/wax paper/non-stick foil (you will thank me later for this suggestion during clean up)
Roll meat mixture into desired sized meatballs. I make large sized meatballs-- so this mixture makes 12 large meatballs or 24 regular size meatballs
When using in a crock pot dish-- I only par bake the meatballs (for 30 min.) They cook the rest of the way in the crock pot. If you were going to cook to use right away-- I would bake for 60 min.
Spaghetti Squash and Meatballs (Crock Pot Meal)
What you need:
1 spaghetti squash 12 Par-baked Meatballs 1-small can of tomato sauce (or SF spaghetti sauce) 1- TBSP of Basil 1- TBSP of Oregano 1 - TBSP of Garlic Powder
Take your spaghetti squash and cut in half (NOT length wise) so that it will fit upside down in the crock pot.
*** TIP for Cutting Spaghetti Squash*** - Cook in Microwave for 6 min first. It is SO much easier to cut-- just be careful it is hot!***
Pour 1 small can of tomato sauce into the crock pot Stir in Basil, Oregano, and Garlic Powder for taste
Place spaghetti squash cut side down (I only use 1/2 to serve 2 of us)
Place meatballs around the spaghetti squash in the tomato sauce. I spoon sauce on any that are not in the sauce fully.