In the heart of a bustling city, where the blending of cultures created a rich tapestry of culinary traditions, there was a chef named Marco. Marco, with his roots deeply planted in the vibrant traditions of Italian cuisine, found himself navigating the path of the ketogenic lifestyle, driven by a desire to maintain his health without sacrificing the flavors of his heritage. Inspired by his grandmother’s classic spaghetti and meatballs, a dish that had warmed the hearts of his family for generations, Marco embarked on a quest to recreate this beloved meal in a way that aligned with his keto principles. Thus, the journey to craft Completely Keto Spaghetti and Meatballs began.
Marco started with the meatballs, choosing high-quality ground beef and mixing it with almond flour and an egg to keep them moist and tender. A touch of Walden Farms Ketchup added depth without the added sugars, while a blend of salt and pepper seasoned the mix to perfection.
For the spaghetti, Marco turned to Miracle Noodles, a keto-friendly alternative that promised the texture and satisfaction of traditional pasta without the carbs. It was a revelation that brought him closer to his goal.
The sauce became a labor of love, simmered slowly to blend the robust flavors of tomato juice and paste with Swerve granular sweetener, balancing the acidity while adhering to keto guidelines. Minced garlic, paprika, cayenne pepper, and a seasoning of Pink Himalayan Salt and black pepper created a rich tapestry of flavors. To this, Marco added green peppers, celery, onion, and portabella mushrooms, sautéed in coconut oil, enriching the sauce with their natural sweetness and earthiness.
Marco’s Completely Keto Spaghetti and Meatballs was more than a meal; it was a bridge between his past and present, a testament to the power of culinary innovation, and a celebration of tradition within the constraints of a ketogenic lifestyle. Shared with friends and family, the dish became a symbol of Marco’s dedication to his roots and his health, proving that with creativity and care, even the most cherished recipes could be reimagined for a modern dietary journey.
Ingredients
Meatballs
- 1 1/4 Pounds ground beef
- 1 Egg
- 1/4 Cup Almond flour
- 1/4 Cup water
- 2 Tbs Walden farms Ketchup
- 1/8 Tsp salt
- 1/4 Tsp black pepper
Sauce:
- 1 20- Ounce can of tomato juice
- 1 6- Ounce can of tomato paste
- 1 Tsp Swerve granular sweetener
- 2 Garlic cloves minced finely
- 1 Tsp paprika
- 1/4 Tsp paprika
- 1/4 Tsp Cayenne pepper
- 1/2 Tsp Pink Himalayan Salt
- 1/2 Tsp Black pepper
- 2 Green peppers cut into cubes
- 4 Stalks celery cut into cubes
- 1 Large onion chopped into small cubes
- 3/4 Pound Portabella mushrooms cut into small pieces
- 2 Tbs Coconut oil
Instructions
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Prepare Miracle Noodles according to package directions and set aside
Sauce :
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In a skillet heat up oil and saute onions, mushrooms, celery and peppers until soft on low-medium heat
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Add salt, pepper, cayenne, paprika, garlic and Swerve granular sweetener and put on low heat
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Add tomato paste and juice and cover
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In a separate pan brown 1/4 pound meat and add to sauce
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Cover and keep on low heat
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In a large bowl mix meatball ingredients and form into small balls and carefully drop into sauce
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Keep on low heat for one hour covered
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Serve over miracle noodles
