Keto Spaghetti and Meatballs

• In a bowl, mix the minced beef with finely diced chicken liver (or ground chicken if you don't like liver), grated parmesan, dried herbs, and salt.
• Shape meatballs with your hands and form 20 meatballs.
• In a large saucepan, under medium heat, warm olive oil.
• Add the crushed garlic and diced onion, reduce to low heat and cook for 2 minutes until golden and fragrant.
• Add the meatballs into the saucepan and fry the meat for 2-3 minutes on all sides.
• Add the beef broth to deglaze and stir in the can of diced tomatoes.
• Cover and simmer for 20 minutes or until the liquid slightly thickens and reduces.
• Adjust with salt and pepper to taste.
• Meanwhile, cook the wonder noodles following your packing instructions. If you can't find these noodles, you can make your zucchini noodles with a spiralizer or try shirataki spaghetti.
• When the keto noodles are cooked, serve 1/4 cooked noodles per plate (or more, they have zero carbs, so they won't impact carb count, but they will add fiber). Top with 1/4 of the whole meatball sauce.
• Serve with 1/4 cup of grated parmesan.

Storage

• You can freeze the leftovers in an airtight container or store them for 2 days in the fridge.
• Defrost the day before eating and rewarm in the microwave or saucepan.