# Spaghetti & Meatballs

An amazing, low carb version of a classic dish!

Ingredients
Meatballs

1. 2 lbs ground beef and pork mixture
2. 2 eggs
3. 1/2 package Whisps
   
4. 1 package Pork rinds
   
5. 2 tbsps Almond flour
6. Paprika to taste
7. Pepper to taste

Pasta

1. 1 package NuPasta
2. 1 Zucchini (or zucchini noodles)
3. Extra Virgin Olive Oil
4. Butter

Instructions
Put the Whisps and Pork Rinds in a blender / food processor and blend until you get a coarse mixture. Alternatively you can put them in a plastic bag and roll them with a rolling pin.

In a large mixing bowl combine all ingredients and mix well.
Line a cookie sheet with tinfoil and spray with no-stick spray.
Form the meat mixture into balls of whatever size you like and place on the cookie sheet.
Broil in the oven until brown, then turn over and broil the other side until brown as well.

In a large pot, simmer home made or low carb spaghetti sauce, placing the meatballs into the sauce to finish cooking.

Use a vegetable peeler on the zucchini to create long, thin strips. If you are using pre-packaged zucchini noodles, skip this step.
Rinse the NuPasta well and drain.

In a large frying pan heat the Olive Oil and Butter, then add the NuPasta and Zucchini. Cook for about 5 minutes, turning frequently.

Spoon the sauce and meatballs over the NuPasta / Zucchini and finish with grated parmesan cheese.

Notes
I always triple the batch of meatballs so I can freeze a bunch for later.
These also make great Swedish Meatballs with a cream sauce instead of tomato sauce.
Makes great hamburgers too!