Hey guys! I hope everyone is doing great!
As I had mentioned, we are trying to cut back on the junk. I have recently cut out grains and wheat, most dairy, and all added sugar. I know that drastic a change wouldn’t fly with the fam bam, but I am secretly cutting back where I can with them.
This recipe was waaaaay better than I had expected it to turn out, as I am still nervous about using wheat alternatives in cooking:
Flavorgod seasonings are AMAZING!
I added the following to a large mixing bowl:
1 lb sweet chicken sausage, 1 lb ground beef, 1/4 C chopped carrots, 1/2 C onions, 2 eggs, 1/4 cup almond meal, 2T coconut flour, and a few hefty shakes of Flavorgod.
Mix everything together with your hands, (there’s really no other way).
Form the balls, and brown them. I can actually brown meat in my new crockpot– mind blown!
Remove the meatballs from the pot, set aside.
Look at those little meaty bites of heaven.
Here is the spaghetti squash, washed, cut in 1/2 and don’t forget to clean out the seeds.
I added the squash pulp side down (is that the right way to say it?) Then put the meatballs back in, added an entire can of tomato sauce, and a can of diced tomatoes. I used Rao’s Marinara because the ingredients are super simple and there is no added sugar.
Cook on low 5-6 hours. About 30 minutes before we ate I boiled the pasta, and threw some garlic bread into the oven for the boys, and boom, Dinner!
The family didn’t know, but their pasta was gluten free. Bwahahaha!
This recipe took me much longer to prep than I expected, but it was so tasty and totally worth it. Not one for the weeknight rotation, but a great Sunday meal option where you can prep it in the morning, do your thang, and come home to a bomb, comforting meal.
If you make it, let me know what you think!
Until next time,