Mini Meatballs and Spaghetti
|Olive oil||1 Tablespoon|
|Low carb bread slices||1 , crust removed, torn into small pieces (White Bread)|
|Ground beef||1 Pound|
|Scallion||1 , finely chopped to make 1 tablespoon|
|Low carb spaghetti||8 Ounce|
|Low carb marinara sauce||2 Cup (32 tbs)|
1. Heat oven to 375°F. Pour oil onto a jelly-roll pan
2. Combine bread and water in a large bowl and soak until bread is soft. Mash bread with fingers to break up. Add beef, egg, scallion, salt, and pepper; mix well. With wet hands, form into 3/4-inch meatballs. Put meatballs on pan and roll to coat lightly in oil. Bake until cooked through and browned, 15 to 18 minutes.
3. Cook spaghetti according to package directions; drain.
4. Meanwhile, bring sauce to a simmer in a medium saucepan over medium heat. Add meatballs. Reduce heat to low; cover and simmer 5 to 10 minutes. Serve over spaghetti.