Fragrant Fat Flush Meatballs

Recipe by Ann Louise Gittleman (adapted by Sherilynne) (Peggy)

Serving Size: 4 Preparation Time: 0:45

I made this really awesome dinner tonight: Fragrant Fat Flush Meatballs over Spaghetti Squash – Really terrific. Enjoy!

1 lb. Ground beef

½ Cauliflower rice

½ C water

1/3 C onion, pureed

1 tsp Spike (Salt Free)

¾ tsp garlic powder

Reserve for sauce:

16 oz tomato sauce

½ tsp fennel ground

½ tsp Spike (Salt Free)

1 cup water

10 drops liquid Stevia

1 spaghetti squash

Preheat oven to 350 deg.

Mix ground beef, cauliflower rice, ½ c water, onion 1 tsp Spike and garlic powder together.

Shape mixture into meatballs and place in a baking dish sprayed with non-stick spray.

In a small bowl, mix together remaining ingredients and pour sauce over meatballs.

Cover and bake for 45 minutes.

Meanwhile, cut spaghetti squash in half and remove seeds.

Place cut side down on baking sheet and bake about 45 minutes, until tender.

Remove cover from meatballs and bake for an additional 10-15 minutes or until done.

When squash is done, remove the spaghetti-like strands with a fork.

Serve sauce over spaghetti squash.

Notes: 9.9 gm carbohydrates

Really terrific!