I should’t really call these Sweet and “Spicy,” because the “spice” I added to them isn’t “hot.” Does that make sense? I really don’t care if it does or not because these are damn good. Especially because I made them on the fly.
You see, today was a not-so-good-day. I’m frankly impressed with myself that I made it home when I did and that I had the energy to make dinner at all. I think the effort was driven by my incredibly obsessive desire to not waste food…a few of these items–and I will not tell you which–have been sitting around for
weeks days. Bonus points, though, for hiding veggies in these delightful meatballs…which means nothing to me but if you have a picky Man/Kid it could go a long way!
1 lb Ground Beef
1 lb Ground Pork
1 c Cooked Spaghetti Squash
2 Large Carrots, grated
1 T Coconut Aminos
1 t Sea Salt
1 t Black Pepper
1/2 t Chili Powder
1 t Cumin
Organic, Sugar-Free, Crap-Free Tomato Sauce (Optional)
Combine all ingredients well. Form into balls…mine were somewhere between golf and tennis balls. Arrange in a greased pan.
Bake for 45 minutes in a 375 degree oven. OPTIONAL: Top or garnish with tomato sauce. The acidity really complements the sweet/spiciness. I will say, however, that they’re delightful on their own.
While they are baking, enjoy a stiff drink. You deserve it!