A classic guilty pleasure. Minus the guilt.
This recipe was not only intended to duplicate the taste of the classic pasta and meatball dish, but also the sheer volume of restaurant style portions. If dining out, a typical pasta and meatballs dish can clock in around 1600- 2000 calories, or even more, depending on the restaurant. For a fraction of that caloric cost of lackluster, nutritionally deficient pasta and meatballs, you can create a far more delicious, low carb, high protein variety with ISOpasta.
As ISOpasta lovers, we weren’t surprised how well this dish turned out. We actually struggled to eat one entire serving because we were so full- but we aren’t quitters. We pushed through, and we didn’t have to feel guilty and bloated afterwards, like we would after a typical homestyle pasta dish.
If you’re dieting, especially on a low carb diet, but you are struggling with not feeling satiated and/ or not getting enough protein: you should really give this recipe a shot.
It might change your life.
For the pasta:
1 entire bag penne ISOpasta
1 lg. jar of your favorite red sauce
½ cup fresh parmesan cheese
2 TB olive oil
1/4 cup dried parsley
Salt and pepper to taste
For the meatballs: (makes 10)
½ cup parmesan cheese
½ tsp garlic powder
¼ tsp onion powder
1 TBSP parsley
Salt, pepper to taste
½ lb beef, ½ lb ground pork
- Cook ISOpasta in boiling water for 30 minutes. Remove from stove and drain with collander when complete. Transfer to large mixing bowl.
- Mix all meatball ingredients together. Roll the mixture into 3/4 in. balls. Place on foil- covered baking sheet, and cook at 375 for 20 minutes.
- Add remaining pasta ingredients to the large mixing bowl with pasta. Transfer the meatballs to the pasta and serve warm,
Nutrition facts (makes 5 servings)
356 calories/ 13 grams fat/ 15 net carbs/ 36 grams protein
With 2 meatballs:
597 calories/ 30 grams fat/ 16 net carbs/ 53 grams protein
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