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Ingredients:

  • Meatballs: 
    • 1 package of extra lean ground beef ( or turkey etc )
    • 1 cup of spinach chopped
    • 2 tbsp Your choice of seasoning, We used Club House Parm and Herbs
    • 1/2 cup of light feta crumbled
    • 1 Egg 
  • Pesto:
    • 5 Cloves of Garlic 
    • 1 Cup of fresh Basil 
    • 1/2 Cup of olive oil 
    • 3 Tbsp of fresh Parmesan
  • Pasta:
    • Your choice of gluten free spaghetti, we use brown rice

Directions:

  • Make your pasta
  • While pasta is cooking mix all meatball ingredients in a big mixing bowl, really work all ingredients together and form 1-2  inch balls 
  • Heat a Large skillet over medium heat with oil and add your meatballs, cooked covered until no longer pink on the inside then uncover and get a little brown on them.
  • Make your pesto in a food processor or blender while the meatballs cook
  • Once pasta is made drain water but leave pasta in pot and coat with your pesto ( if you make a whole package of pasta maybe double up your pesto recipe) heat through

Serve pasta topped with meatballs and enjoy! 

October 25, 2017 by Jenny Meyers
Tags: Dinner Poultry