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Sometimes, you gotta keep it simple when you’re cooking. This recipe is super easy and Keto friendly! (As you can see below, I’m struggling with this whole No Bread Rule while I’m on keto. Feel free to pair with a slice of bread or not. You do you!)

For the Meatballs:

1lb lean ground pork

.5lb lean ground beef

1tbsp italian seasoning

1egg

1tbsp fresh parsley, finely chopped

1tsp salt

.5tsp ground black pepper

12 oz mozzarella cheese, cut into small cubes

For the Sauce:

1tbsp olive oil

1/2 small onion, finely chopped

14oz crushed tomatoes, canned

1 bay leaf

1 clove garlic, chopped

1tbsp fresh parsley or basil, finely chopped

1tsp black pepper

For the spaghetti, we spiralized 2 zucchini. I absolutely LOVE our spiralizer (Target.com).

Instructions:

Preheat your oven to 400F.

-Add the olive oil to a pan over medium heat.

-Add chopped onion and saute until fragrant.

-Add the chopped garlic, canned crushed tomatoes, bay leaf, black pepepr, and fresh parsley to the pan.

-Simmer over low to medium heat for 20-30 minutes while you prepare the meatballs.

-Spiralize the zucchini.

-Line a half sheet pan with parchment paper so that the meatballs don’t stick to the pan

-Mix the meat, egg, and seasoning together in a large bowl.

-Take a golfball sized piece of the meat mixture and place a cut of mozzarella in the middle. Form the meatball around the cheese until it’s fully enclosed, leaving no gaps. Makes about 12 medium-sized meatballs.

-Bake for 20 minutes. A small amount of cheese may leak out, but if the meatballs are fully enclosed, you shouldn’t have much of a problem!

-About 5 minutes before you’re ready to serve, throw the zucchini in the sauce pan and stir together.

-Serve immediately! We garnished with some grated mozzarella and parsley.

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