Carnivore Spaghetti and Meatballs – Maria Mind Body Health

To make the carnivore noodles, place all the ingredients into a blender and purée until smooth.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.

Place 4 cooked crepes together in a stack. Roll up like a jelly roll and slice into spaghetti noodles.

Can be made 4 days ahead and stored in an airtight container in the fridge.

When ready to make the meatballs, preheat oven to 375 degrees F. 

Whisk the egg lightly with 1/4 cup broth, and salt. Next add the ground beef, and egg mixture into a food processor. Process very lightly, just enough to blend all the ingredients. Form the meat mixture into some golfball sized meatballs and place on a rimmed baking sheet. Bake for 15 minutes or until cooked to your liking. 

To make the carbonara sauce, place the Parmesan and eggs into a medium bowl and use a fork to combine well. Set aside.

Fry the bacon in a large cast-iron skillet over medium heat until starting to crisp. Remove half of the bacon pieces for garnish and set aside, keeping the bacon drippings in the pan.

Add the onions and garlic to the pan with the bacon drippings and cook over medium heat until the onions are translucent, about 4 minutes. Add 2 cups of the carnivore noodles and heat for 30 seconds. Turn off the heat.

Add the Parmesan mixture and stir until the cheese is melted.

Season with salt and pepper, tasting first to check the salt level, as the cheese adds quite a bit of saltiness to the dish. Place meatballs on the carnivore noodles. Garnish with reserved bacon if desired. Serve immediately.

 Store in airtight container for up to 4 days. To reheat, place meatballs on a rimmed baking sheet in a 350 degree F oven for 5 minutes or until heated through.