So maybe it’s not pasta, but it’s the next best thing and so much better for you. Plus, unlike pasta, I don’t feel lethargic after I chow down on this meal. Vaughan likes to make his fauxghetti with spaghetti squash. Personally, that is not a quash I like. It’s too sweet, so I use zucchini. I use bacon in these meatballs but you can use ground pork or sausage if you like that flavor better.
The Good Stuff:
- 1 lb grass fed beef (use the higher fat beef 85% lean because it provides more flavor)
- 1/2 lb bacon
- 1 egg
- 1 tablespoon seasoning (I used dried oregano, basil, thyme, garlic, and peper flakes for a little kick)
- 5 zucchinis
- 1/2 onion, chopped
- 6-8 mushrooms, sliced
- 1 jar spaghetti sauce (or you can make your own if you feel so inclined)
- 1/2 cup water
- Basil, chopped
The How To:
- Chop the bacon well. You can even throw it in a food processor.
- Combine beef, bacon, egg and seasoning and mix well.
- Roll meat mixture into small balls and put into fridge.
- Wash the zucchini and cut off ends. Leave the skin on. Slice on a mandolin into strips (like fat spaghetti). If you don’t have a mandolin, you can do this by hand but it will take you longer.
- Wrap zucchini strips in paper towels and place in fridge for a couple hrs to sweat. You don’t have to do this step but your zucchini will end up being a little watery when cooked.
- Place meatballs in a pan and heat up to medium. Sear the meatballs then turn over, searing all the way around.
- Pull the meatballs out of the pan and set aside. Using the grease in the pan, saute the onions and mushrooms.
- Once sauteed, add spaghetti sauce, 1/2 cup water and meatballs. Simmer for 20-30 minutes to cook the meatballs all the way through.
- Pull meatballs and sauce out of pan and set aside. In same pan saute zucchini just until tender, about 5 minutes. Season with salt.
- Plate zucchini and spread sauce and meatballs on top. Top with chopped basil.