I made zucchini spaghetti again! This time I also made a batch of meatballs to go with, and made the sauce saucier. I definitely prefer the spaghetti with tomato sauce, and the meatballs were nice because I made sure I got all of my protein in, whereas with the browned broken-up meat I didn't eat all of it.
This recipe is considered "rogue" because it includes zucchini. I haven't had any issue eating zucchini on Phase 2 but use your best judgment for yourself.
Here is my spirooli slicer again. Super fun and easy to make "noodles" out of almost any fruit or veggie.
Spaghetti Sauce
1 Tbsp onion, minced
1-2 cloves garlic, minced
1/2 can diced tomatoes, or 1 fresh tomato, chopped
8 oz tomato sauce
1 tsp basil
1 tsp oregano
Mix and simmer while you make your meatballs.
Meatballs
3.5 oz ground beef
1 Tbsp bread crumbs
1 tsp milk
1/4 tsp onion powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp garlic salt
pinch pepper
Preheat oven to 425. Combine all ingredients in a bowl. Form into small balls (I get 8-10 in a batch.) Place on baking sheet and cook 7-9 minutes or until done. Drain on paper towels and add to sauce.
You can add the noodles to the sauce pot to heat through, or if you prefer your zucchini to be crunchier, pour the hot sauce over the zucchini noodles.
http://www.myhcgcooking.com
