Oh spaghetti and meatballs how I love thee, especially when you don't hurt my tummy. I am so happy to have found vegetable based grain-free noodles. My life just wasn't complete without you.
Make a batch of spaghetti squash noodles and set aside.
First cut your tomatoes in half. You don't want the sauce to be watery so squeeze out the seeds and extra juice. Once they are deseeded you can dice them up. Add your butter and olive oil to a warm sauce pan. Once melted sauté the shallots until they start to sweat. Turn the heat to medium low and add your garlic and carrots. Cook for a minute or two until the carrots are soft being sure to stir often so the garlic doesn't burn. Last add your deseeded tomatoes to the sauce and simmer for 15 – 20 minutes or until the tomatoes break down and a thick sauce has formed. Season as needed.
In a large mixing bowl add the garlic, shallots, mushrooms and spices and mix together.
Next add your ground beef and egg and gently combine all the ingredients.
Divide the mixture into 2 equal parts. Keep dividing your mixture apart until you have pieces that are roughly 1 1/2 - 2 inches. Roll the patties in the palm of your hand until a uniform ball forms.
Heat up a frying pan. When the pan gets hot, turn down the heat to medium high and add your butter and olive oil. Once melted add your meatballs one by one until the pan is full.
Be sure not to overcrowd them as this will affect how they cook. Turn the meatballs over until they are browned on all sides and meat is cooked throughly.
Next add the sauce into the frying pan and give it a couple good stirs.
Serve over your spaghetti noodles. Garnish with fresh chopped parsley.
I hope you like this recipe as much as I do. Try it and let me know what you think!
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