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“Spaghetti” and Muttballs

This recipe was made for whiskey’s second birthday and was served with a side of sliced pear, blueberries and raspberries.

“Spaghetti”

Organic zucchini noodles cooked according to package directions, or make your own!

Muttballs:

Ingredients

  • 1/2 pound ground beef (I buy beef at Whole Foods and choose free range with no added antibiotics or growth hormones)
  • 1/2 cup cooked organic brown rice
  • 1 organic carrot, finely shredded
  • 1 stalk organic celery, finely chopped
  • 1/2 cup frozen chopped organic spinach, thawed and drained
  • 2 tablespoons chopped organic flat-leaf parsley
  • 2 tablespoons Pecorino-Romano cheese
  • 1 organic large egg
  • 2 teaspoons organic ground turmeric

Preparation

  • Preheat the oven to 400 degrees .
  • Spray baking sheet with organic olive oil cooking spray
  • In a medium bowl, combine all of the ingredients and mix well.
  • Form the mixture into mini-meatballs and place on the baking sheet.
  • Bake about 15-20 minutes, or until well-browned and cooked all the way through (depending on what size you make the meatballs you may have to adjust cook-time)
  • Let cool completely on a rack before serving, then sprinkle with Pecorino-Romano cheese

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