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Granny’s Spaghetti and Meatballs!!

Custom Keto Diet

Everyone knows that there is some serious magic that grandmothers put into their cooking. Some say grandma’s cooking tastes best because of the love she puts in, and that’s certainly true. But, the other half of that equation is many years of cooking experience and know-how. When you’ve been cooking for decades, you learn how to adjust recipes, create your own concoctions, and generally boost the flavor of any dish you make, like this recipe for spaghetti and meatballs.

This main dish is packed full of flavor and this is because there are a few special ingredients in the mix. For starters you add in homemade breadcrumbs to bind the meatballs together. To make this you’ll need 5 slices of day-old bread put through the food processor. You could use sourdough for even more flavor here.

 

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 pound grass-fed ground beef
1 pound pork chops bone in
1/2 cup chopped onion
2 cloves garlic minced
26.5 ounce tomato puree 1 box or jar
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon dried oregano
1 1/2 teaspoons sea salt
1 teaspoon fresh basil chopped
1/4 teaspoon black pepper
10 sprigs fresh parsley chopped (or 1/4 cup dried)
1/4 teaspoon cinnamon
Spaghetti Squash
1 medium sized spaghetti squash
1 cup of water
1 tablespoon extra-virgin olive oil
pinch of salt

 

INSTRUCTIONS

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Cut the squash in half and remove all the seeds with a spoon.
Put 1 cup of water into the Instant Pot. Place squash cut side down in the pot with a steaming rack.
Close the lid and set to manual or pressure cooker high pressure for 10 minutes.
When the timer goes off, release the pressure manually and remove the lid.
Release the “noodles” by dragging the fork lengthwise along the spaghetti squash with a fork.
Place noodles in a bowl and toss with olive oil and salt. Cover and set aside while the sauce cooks.
Set the Instant Pot to high sauté mode.
Place the olive oil in the pot. Add the pork chops and brown well on all sides. Remove the pork chops with tongs and set aside.  Add the ground beef and brown it for 5 to 7 minutes. It does not need to be cooked all the way through. Add the onion and garlic.
Return the pork chops to the pot. Add tomato puree, tomato paste, honey, oregano, salt, basil, and pepper. Stir to fully incorporate sauce and meat in the pot.
Secure the lid and set the Instant Pot to Meat/ Stew (or manual) high pressure and for 25 minutes .
Once the timer goes off, allow the pressure to release naturally. Open the lid and reserve the pork chops for another use.
Stir in the parsley and cinnamon. Serve the sauce hot over the cooked spaghetti squash noodles. Garnish with fresh parsley.

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