Whole 30 - Day 31

Kind of doesn't make sense, right? Day 31 of 30. But we'll go with it.

The other day I bought some grass-fed ground beef. I used half of it as some back-up protein to just toss in with veggies for a salad or whatever else I needed it for. I used the other half for meatballs. And what do we eat meatballs with? Spaghetti. We don't eat spaghetti? What to do? What to do? Grab all of the veggies you have in your fridge and "make it work" (Thanks, Tim Gunn).

Spa-veggie and Meatballs (I don't know how I feel about this name)

Meatballs

1/2 lb grass-fed ground beef

1 tsp parsley

1 tsp oregano

3/4 tsp ground pepper

3/4 tsp sea salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1 Tbls olive oil

"Spaghetti"

1 zucchini, thinly sliced

10 stalks asparagus, steamed and cut into 1.5" pieces

1/2 orange bell pepper, thinly sliced

1/2 leek, thinly sliced

2 Tbls ghee

Sauce

2 Tbls tomato paste

2 Tbls chicken/vegetable/beef broth

1/2 tsp sea salt

1/2 tsp ground pepper

1/4 tsp garlic powder

1. Mix your Meatball ingredients together. Use your hands. Place in a Ziploc bag and let sit in the fridge for a couple hours if you have the time. If not, it'll be fine, just do step 2 first.

2. Preheat oven to 350 F.

3. Roll the meat + spices into 1" diameter meatballs. I made 7 out of 1/2 lb.

4. Cook in oven for 15 minutes.

5. While the meatballs are cooking, cut up all of your veggies for the Spa-veggie.

6. Heat ghee in large pan over medium heat (I used setting 4 on my stove). Once hot, add in the veggies and cook for 5 minutes, or until the veggies almost reach your desired softness.

7. Once the veggies are almost done, add in the Sauce ingredients, stirring until evenly coated.

8. Remove the meatballs from the oven, and toss in the pan. Serve, or store half in a glass jar for lunch tomorrow.