Wednesday, March 13, 2013
Ground Meat (Beef, Veal, Pork) 2 lbs
Sausage casing removed 1 lb
Almond Meal 1 cup
Eggs 4 large
Onion 1 large minced
Garlic 2 cloves minced
Basil fresh 1 tablespoon chopped
Parsley 1 teaspoon
Tomato Puree 3 cups
Tomato Paste 1 tablespoon
Basil fresh 3 tablespoons
Dry Italian Seasoning 1 teaspoon
Sea Salt & Black Pepper 1 teaspoon each
Spagetti Squash 2 large
Olive Oil 2 teaspoons
Mix all Meatball ingreidients together and roll to form balls (Giggity). Bake Meatballs at 350 degrees on cookie sheet lined with parchment paper for 30-35 minutes until cooked thru; depending on size.
Meantime boil Spagetti Squash in large pot until tender. Drain and allow to cool before scraping Spagetti Squash out. Toss with olive oil and set aside.
In a large sauce pot place all Sauce ingredients together on low heat. Once Meatballs done cooking in over place in Sauce and continue to cook for at least 30 more minutes. The longer the better here to allow the Meatballs and Sauce to get to know eachother and form a relationship. Serve over Spagetti Squash.