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Viral Mini Meatball Pasta

Name: Viral Mini Meatball Pasta
Cook time: 3 min
Total time: 3 min
Ingredients: 454 g ground beef 93/7, raw; 0.8 g salt, dry; 0.5 g black pepper, dry; 50 g egg, whole, raw; 11 g fresh chives, raw; 8 g garlic, raw; 6.9 g onion powder, dry; 6.8 g paprika, dry; 3 g oregano, dried, dry; 0.7 g chili powder, dry; 1.4 g chili powder, dry; 150 g onion, raw; 32 g tomato paste, canned; 28 g sun-dried tomatoes in oil, drained; 3 g oregano, dried, dry; 1 g salt, dry; 425 g marinara/pasta sauce, as sold; 124 g chicken broth/stock, as sold; 0.5 g fresh basil, raw

302 kcal28.8 g protein19.2 g carbs12.4 g fat4 servings

Ingredients (raw weights)

454 g ground beef 93/7, raw
0.8 g salt, dry
0.5 g black pepper, dry
50 g egg, whole, raw
11 g fresh chives, raw
8 g garlic, raw
6.9 g onion powder, dry
6.8 g paprika, dry
3 g oregano, dried, dry
0.7 g chili powder, dry
1.4 g chili powder, dry
150 g onion, raw
32 g tomato paste, canned
28 g sun-dried tomatoes in oil, drained
3 g oregano, dried, dry
1 g salt, dry
425 g marinara/pasta sauce, as sold
124 g chicken broth/stock, as sold
0.5 g fresh basil, raw
cream – no amount given (not in macros)
protein pasta, dry – no amount given (not in macros)
parmesan cheese, grated, as sold – no amount given (not in macros)

Steps

1.For the mini meatballs, I mixed together 1lb ground beef with a couple pinches salt, pepper, 1 egg, 3 tbsp fresh shives (or 2 minced garlic cloves), 1 tbsp onion powder, 1 tbsp sweet paprika, 1tbsp oregano, 1/4 tsp cayenne pepper, and 1/2 tsp chili flakes. Mix really well. Then grab a small bowl of water, dip the tips of your fingers in, then roll them into small meatballs.
2.Bring a pan to medium-high heat, drop in your meatballs and cook until golden brown on all sides, about 2-3 minutes per side, then remove the meatballs and set aside.
3.Using the same pan (using the remaining oil), add 1 finely diced yellow onion, 2 tbsp tomato paste, 1/4 cup finely diced sun-dried tomato, 1 tbsp oregano, a couple generous pinches of salt. Mix well for a couple of minutes till everything well mixed. Then pour in 15oz tomato sauce, and 1/2 cup bone broth. Bring to a simmer, then add your meatballs in, and turn off the heat.
4.Pour in 1/3 cup cream while off heat, then taste and adjust as you wish.
5.Cook up your favorite high protein pasta, low carb pasta, or regular pasta. I used my Kaizen pasta here. It has 20g protein and just 6 net carbs a serving. Boil according to packaging, then strain and add to the meatball and sauce.
6.Mix really well, then top with fresh basil, some freshly grated parmesan, and ENJOY!

Recipe by @shredhappens · original post.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 266 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 4 servings.