Brian often says that one of the meals he misses most from our days of high carb eating is a pile of pasta with meat and red sauce. Well, we’ve upon occasion splurged on marinara, serving it over zucchini instead of pasta, but here’s a way I came up with to get the Italian flavor without the carbs.
I made the meatballs from scratch — just mixed ground beef with some dried oregano and basil, garlic powder, onion powder, and freshly ground black pepper. I like them just that simple; you could add some crushed pork rinds if you prefer them a bit “breadier,” and crushed red pepper flakes are a nice addition if you like a little zing. Shape into 2″ meatballs, place on a baking sheet, and bake for 20 minutes at 375 degree oven.
The sauce is a variation of my basic magic high fat cream sauce. Melt 4 tablespoons butter in a saucepan; whisk in 2 tablespoons cream cheese, stirring until mostly incorporated; whisk in 1/3 cup heavy cream, stirring until smooth; add 1/3 cup shredded parmesan, stirring until melted and smooth.
Sprinkle a little extra shredded parmesan on top for fun, and you’ve got an easy Italian meal without all those pesky carbs for which they are so famous!