View Meatballs with Homemade Marinara and Alfredo

View Meatballs with Spaghetti Squash

1.5 lb. ground beef (or meat of your preference)

1 egg

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup grated parmesan

1 tablespoon freshly chopped parsley

1 teaspoon red pepper flakes (if you like a little heat)

1/2 cup breadcrumbs (or less if trying to limit carbs)

2 tablespoons olive oil, for frying

Directions: Mix all above ingredients, except olive oil, until uniformly combined. Roll meat into balls (size is up to you) and set aside.

In a large pan, heat olive oil on medium heat. When oil is hot add the meatballs to the pan. Let each meatball cook, about 2-3 minutes per “side”. If they stick when you try to flip them over, they are not ready to be flipped. Cook on all sides, acheiving a dark brown crust, until you can no longer see any red meat or juices.

Heat red sauce in a pot and add meatballs once brown on all sides. They do not have to be completely cooked through at this point, as they will finish cooking in the sauce.

Serve as is, with pasta, with spaghetti squash, or on sub rolls.



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