Ugh, Monday. At least tonight's dinner was super easy and super tasty!
I popped into the English Market and picked up 12 gorgeous pork and beef meatballs (with oregano, basil, garlic and chilli) from O'Flynns for €5 and then grabbed a celeriac from Superfruit to make the 'pasta'.
I've posted here before about this awesome low carb pasta replacement and I'm really enjoying finding new ways to use it!
I covered the meatballs in Marks & Spencer's slightly spicy Arrabiata tomato sauce and baked in the oven for 40 minutes at 180C/355F. That M&S sauce contains an incredible 4g of net carbs for the whole 340g jar- compare that to over 8g of carbs per 125g of Dolmio's Original Sauce!
For the last five minutes of cooking, sprinkle some grated cheddar cheese on top so it's all melty and delicious.
For the celeriac pasta, peel that alien-looking vegetable and slice into 1cm strips. A little less than half an average sized celeriac does the two of us nicely. At about 7g net carbs per 100g, it's a really great low carb option.
Bring a large pot of salted water to the boil and add the celeriac. It'll take about 15 minutes to become al dente- which I like- give it another few minutes if you'd prefer it slightly softer.
Serving two people, this whole delicious and comforting meal came in at under €10 and under10g of carbs each. Bargain!