Viral Mini Meatball Pasta

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

For the mini meatballs

• 1 lb ground beef

• a couple pinches salt

• a couple pinches pepper

• 1 egg

• 3 tbsp fresh chives (or 2 cloves minced garlic)

• 1 tbsp onion powder

• 1 tbsp sweet paprika

• 1 tbsp oregano

• ¼ tsp cayenne pepper

• ½ tsp chili flakes

For the sauce

• 1 yellow onion, finely diced

• 2 tbsp tomato paste

• ¼ cup sun-dried tomato, finely diced

• 1 tbsp oregano

• a couple generous pinches of salt

• 15 oz tomato sauce

• ½ cup bone broth

• ⅓ cup heavy cream

For serving

• 1 package Kaizen pasta (or your favorite high protein, low carb, or regular pasta)

• fresh basil

• freshly grated parmesan

1. For the mini meatballs, mix the ground beef with a couple pinches of salt, pepper, the egg, chives (or garlic), onion powder, sweet paprika, oregano, cayenne, and chili flakes. Mix really well, then grab a small bowl of water, dip your fingertips in, and roll into small meatballs (the wet fingers keep the meat from sticking).

2. Bring a pan to medium-high heat, drop in the meatballs, and cook until golden brown on all sides, about 2-3 minutes per side. Remove the meatballs and set aside.

3. Using the same pan (and the remaining oil), add the diced onion, tomato paste, sun-dried tomato, oregano, and a couple generous pinches of salt. Mix well for a couple of minutes until everything is well combined. Pour in the tomato sauce and bone broth, bring to a simmer, then add the meatballs back in and turn off the heat.

4. Pour in the cream while off heat, then taste and adjust seasoning as you wish.

5. Cook up your favorite high protein, low carb, or regular pasta. I used my Kaizen pasta here, it’s got 20g protein and just 6 net carbs a serving. Boil according to the package, then strain and add to the meatball sauce.

6. Mix really well, then top with fresh basil and some freshly grated parmesan. Enjoy!