Carnivore Spaghetti & Meatballs
I love Italian food, but it sure doesn’t love me back. That is to say, Americanized Italian food created with chemically castrated ingredients that can no longer be called “food.” (Click here for more on that - and be prepared to head down a rabbit hole!)
My spaghetti & meatballs, to the contrary, are not only loaded with protein and other nutrients but will energize you rather than put you to sleep on the couch! They are fully carnivore, and be on the lookout soon for a dairy-free option!
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Spaghetti Noodles
Egg white Miracle Noodles, one bag per person
Meatballs
1 pound 80/20 ground beef
1 pound ground pork
1 cup pork rind breadcrumbs (I use Pork King Good)
1/2 cup Parmesan cheese, shredded
1 large egg
2 tablespoons minced garlic or 5-6 crushed cloves
1 teaspoon salt
Italian seasonings to taste: basil, oregano, and black pepper, if tolerated
Alfredo Sauce
2 cups heavy cream
1/2 cup salted butter
1/2 cup Pecorino Romano cheese, shredded
1 cup Parmesan cheese, shredded
1 tablespoon minced garlic or 3-4 crushed cloves
For the spaghetti noodles:
This one’s easy - simply open the bag of Miracle Noodles, drain the water, and place in a bowl! Boy, I love recipes like that.
For the meatballs:
Heat oven to 350° F and prepare a cookie sheet with parchment paper.
Combine the first five ingredients in a large mixing bowl. I’ve found mixing them by hand is the easiest and most efficient way to combine them - so wash your hands or put on some gloves and get smooshing!
Combine the remaining ingredients in a small bowl and use a fork to mix thoroughly. Add your seasonings to the meat mixture in the large bowl and use your hands to combine, ensuring the seasonings are evenly distributed throughout the mixture.
Roll a large handful of the mixture into a ball and place on the baking sheet. This recipe makes approximately 15 large meatballs.
Bake the meatballs at 350° F for 30 minutes, then crank up the heat to 425° F for 8-10 minutes. Remove from oven and allow to cool slightly.
For the alfredo sauce:
Melt butter in stockpot over medium heat. When fully melted, pour in cream slowly and stir to combine.
Bring the mixture to a slow simmer for 10-15 minutes, stirring occasionally, so it thickens.
Add cheeses and garlic, stirring constantly, until fully melted. Cover stockpot and allow to simmer another 5-7 minutes until thickened. Season with additional salt to taste.
Assemble the noodles, meatballs, and sauce in a bowl as desired and enjoy!
