Something that’s considered very important when undertaking Whole30 is to eat the highest quality meat and produce you can. Which means your grocery bill might double right before your very eyes. An extra dollar here for organic mushrooms and an extra three dollars there for grass fed beef adds up quickly. While I’d like to be able to eat all the fanciest foods, I just cannot bring myself to spend $12 on a dozen eggs. It’s against my moral beliefs. Sorry, pasture-raised chickens, I’m sure your eggs are delicious, they just don’t quite fit into my budget.
To make the most of the snazzy beef we bought, I decided to make simple meatballs with spaghetti squash in marinara sauce. Pretty satisfying stuff that doesn’t make you feel like you’re on a diet!
Meatballs with Spaghetti Squash in Marinara Sauce
– 1 pound ground grass fed beef
– 2 small spaghetti squash
– 1 shallot, finely chopped
– Half a large red onion, diced
– 4 garlic cloves, crushed
– 1 large can crushed tomatoes
– 2 tbsp tomato paste
– 2 tbsp extra virgin olive oil
– 1 egg
– 2 tbsp Italian seasoning
– 1 tsp paprika
– Salt & pepper
Preheat your oven to 350 degrees. Cut your squash in half and place face down on a baking tray then in the oven for an hour. When you remove them you should easily be able to shred the squash into spaghetti using a fork.
Fry your shallot and 2 cloves of garlic in 1 tbsp olive oil. Let cool. Mix together the beef, 1 tbsp Italian seasoning, paprika, egg and salt & pepper then shape into balls. I made about 12!
In a saucepan fry up your onion and remaining garlic in olive oil. Add your tomatoes, salt, pepper and Italian seasoning. Let cool down and reduce for about 30 minutes.
Mix everything together and eat. You could serve alone, or with a salad, but last night we had some broccoli because it was Thursday and we felt like pushing the boat out!