I can’t tell you the variety of ways I tried to say and spell Spaghetti growing up. Whether you were hooked on phonics, or hooked on spell check, this comfort food recipe is for all. My all-time favorite way to prepare spaghetti (formerly known as pasketti) is with a giant meatball on top, so that’s what I’m going to whip up for you today.
What follows is my adaptation of John Welbourn’s meatball recipe he posted a while back on Power Athlete HQ, a great site with a wealth of information as well as a rather entertaining podcast. I switched things up by going with a little less almond flour and more seasonings, particularly red pepper flakes (an optional ingredient). John played professional football in the NFL for nearly a decade and knows a thing or two about fueling for performance. Thanks for the inspiration Welbourn! So, without further ado…
“That’s a Spicy Meatball” Meatball
1 lb ground pork (Italian sausage optional)
1½ lbs ground beef
¼ cup almond flour
2 tsp dried basil
2 tsp dried parsley
2 tsp dried oregano
1 tsp garlic powder
1-2 tsp ground red pepper flakes
1 tsp ground black pepper
1 hefty pinch of kosher salt
2 large eggs, beaten
- Combine above ingredients with hands in a large mixing bowl, working thoroughly.
- Roll the meat mixture into large balls, shooting for somewhere between golf and tennis ball sized meatballs. Keep in mind that anything bite sized isn’t a meatball!
- Line a large baking sheet with aluminum foil and intersperse the meatballs, leaving equal space between.
- Place the baking sheet in the oven for 25 minutes at 350℉.
- Once finished, remove from oven and let rest.
- Serve immediately with pasta and marinara, veggies and alfredo, or eat them by themselves topped with parmesan.
- Leftovers are easy to refrigerate or freeze making for great meal prep. Check out our article on 7 Tips for EASY Food Prep.
That all sounds good, but what about physical training and working out?
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