Very little needs to be said about 🍝Spaghetti and Meatballs. I mean let’s get real, who doesn’t love pasta? Most of us a little too much perhaps? (Ahem, ahem 😒) This is a classic, remade to fit your summer body plan. Because summer bodies are made in the winter, right? SKINNY SPAGHETTI N’ CHICKEN MEATBALLS MARINARA 🙌🏻 recipe below!
For the meatballs:
👉🏼2lbs ground chicken
👉🏼salt and black pepper
👉🏼1/2 teaspoon garlic powder
👉🏼1/4 teaspoon dried oregano
👉🏼a dash of cinnamon
👉🏼1/4 cup wheat bran
👉🏼about 1/4-1/3 cup boiling water
👉🏼Mix well in a bowl, adding the boiling water a little bit at a time until you achieve a uniform consistency. (Mixture will be slightly sticky but that’s okay!)
👉🏼Form the meatballs using wet hands….i keep a bowl of water beside the mixing bowl and wet my palm with each meatball to prevent the mixture from sticking to my hands and to achieve a smooth meatball surface.
👉🏼Place on a lined sheet pan and roast in a 450 degree oven about 20 minutes
For the Marinara:
👉🏼1 large onion, diced
👉🏼1 large (28oz) can crushed tomato
👉🏼1 teaspoon garlic powder
👉🏼1/2 teaspoon dried oregano
👉🏼Salt and black pepper
Mix into a pot, add the roasted chicken meatballs, bring to a boil and reduce to simmer 20 minutes
For the spaghetti:
👉🏼Prepare 1 package Shirataki Pasta as per package directions (drain and rinse, boil in water 2 minutes, drain then dry them out by sautéing in a dry nonstick pan….)
👉🏼Shred zoodles and dry sautée in a nonstick pan until slightly wilted. Drain the rendered liquid.
Mix the zoodles and Shirataki, top with chicken meatballs and marinara! Add some black pepper to finish!