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Spaghetti O’s were my #1 favorite food as a kid! And this homemade version is just as good, y’all. So hearty, flavorful, and isn’t packed with the harmful ingredients that the canned version does. Get after it!
Ingredients
- FOR THE SAUCE:
- 2 cups Anelletti Siciliani or Ditalini pasta
- 2 tbsp grass fed butter, or ghee
- 16 oz tomato sauce
- 2 tbsp tomato paste
- 1/3 cup non-fat, plain Greek yogurt
- 1/3 cup beef bone broth, or beef broth
- 1 tbsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- FOR THE MEATBALLS:
- 1 lb organic grass fed ground beef/bison
- 1/4 cup almond/oat/coconut flour
- 1 egg
- 1 tsp Italian seasoning blend
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
- Cook pasta according to package instructions, strain, and set aside.
- Add meatball ingredients to a bowl and mix well to combine.
- Form tiny marble-sized meatballs with the meat mixture and set aside.
- In a saucepan, add butter, tomato sauce, tomato paste, greek yogurt, beef bone broth, and spices listed. Stir well and bring to a bubbling simmer over medium heat.
- Once the sauce is bubbling, pour in the tiny meatballs and carefully fold them into the sauce to avoid breaking them apart.
- Reduce the heat to medium/low, cover the pot, and cook 15 minutes.
- Add the cooked pasta into the sauce and meatballs, turn off the heat, fold in optional shredded parmesan cheese, and serve!
