Directions

1. For the mini meatballs, combine 1 lb ground beef with a couple pinches of salt and pepper, 1 egg, 3 tbsp fresh chives (or 2 minced garlic cloves), 1 tbsp onion powder, 1 tbsp sweet paprika, 1 tbsp oregano, 1/4 tsp cayenne pepper, and 1/2 tsp chili flakes. Mix well. Dip your fingertips into a small bowl of water, then roll the mixture into mini meatballs.
2. Heat a pan over medium-high heat. Add the meatballs and cook until golden brown on all sides, about 2–3 minutes per side. Remove from the pan and set aside.
3. Using the same pan and remaining oil, add 1 finely diced yellow onion, 2 tbsp tomato paste, 1/4 cup finely diced sun-dried tomatoes, 1 tbsp oregano, and a couple generous pinches of salt. Cook for a few minutes, stirring until everything is well combined.
4. Pour in 15 oz tomato sauce and 1/2 cup bone broth. Bring to a simmer, then return the meatballs to the pan. Turn off the heat and stir in 1/3 cup cream. Taste and adjust the seasoning as desired.

5. Prepare Kaizen Pasta according to the package instructions. With 20g of protein and only 6g net carbs per serving, it makes this meal even more satisfying. Drain the pasta, then add it directly to the meatballs and sauce.

6. Mix well, then finish with fresh basil and freshly grated Parmesan. Enjoy!