This is a guest blog recipe from my dear friend Kim. She shared this recipe with me over the summer - those meatballs are so interesting. Don't just take my word for it - try it AND check out her Crossfit/clean-eating progress at the bottom of the post. Healthy choices can literally save lives. Love you, Kim!
Dinner tonight is Ground Pork and Bacon Meatballs with Bell Peppers, Zucchini over Spaghetti Squash with sauce.
1 lbs ground pork
1 lbs ground bacon
Sea salt & Pepper to your taste w/ fresh diced garlic clove finely diced. Mix together and roll into balls. Place in skillet with coconut oil (just enough oil to cover bottom of skillet) and cook until light brown.
(grind bacon with a grinder or a food processor OR ask your butcher to do it for you)
Spaghetti Squash -
Cut S. Squash in half long ways and place cut side down on a cookie sheet with 1/4 inch water, place in oven at 325 for 30 mins or until skin is easily pierced with fork. After squash is cooked set aside to cool.
Zucchini & Bell Peppers-
Cut zucchini in round disc and peppers into strips and place in skillet over meatballs and steam them until tender while meatballs finish cooking.
Make your favorite tomato sauce to pour on top.
I place peeled tomatoes, pure tomato paste, onions, & carrots, sea salt & garlic clove, in a blender until smooth and thick then heat in sauce pan.
Place cooked Spaghetti Squash on plate spoon meatballs, zucchini, peppers and sauce on top.
Kim started at Crossfit Countdown in May of 2012. Do you think Kim has made amazing progress? We all do!