Grownup Gripe: I’m trying to stay on track but am sick of being a short order cook at mealtime.
If your household is anything like mine your kids are harsher than food critic James Beard.
It’s not worth fielding the complaints so I end up making different dinners but NOT with this!
Even the strictest keto dieter and the most adamant carb lover will both agree on this dish.
You’ll get everyone’s approval!
The secret is unlike our Nana’s meatballs which are chock full of white bread crumbs to hold them together, I use ground up pork rinds.
Here’s the recipe, hope your family enjoys it!
Melt in your Mouth Meatballs
1.5 pounds of ground beef
1 cup of pork rinds, crushed
3/4 tablespoon of kosher salt
1/2 tablespoon of black crushed pepper
2 tablespoons of Italian seasoning
1 cup of shredded Italian cheese
1 jar of spaghetti sauce
Mix the meatball ingredients together with your hands (except for the sauce) and form uniform meatballs the size of tennis balls.
Pour half the bottle of spaghetti sauce on the bottom of the crockpot, place meatballs on top.
(You can make homemade sauce but I’ve got a go-to from The Hill-our local Italian neighborhood-it’s only 4 grams of net carbs.)
Finally close the crockpot. Cook 4 hours on low
Make it Baked
1/2 box of spaghetti
1 cup of Imo‘s cheese (or Italian cheese)
Before serving, preheat oven to broil at 450 degrees.
Cook zoodles/pasta per directions on packages.
Drain both well. Add zoodles to one side of dish and pasta to the other, keeping both separated.
Add meatballs, ladle remaining sauce and sprinkle casserole dish generously with cheese.
Broil 2-5 minute to perfectly brown the cheese.
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