16 oz. 96% lean ground beef (better if grass fed)
2 tsp. sea salt
1 tsp. nutmeg
1 tsp. black pepper
Mix all ingredients together and divide evenly into 14 meatballs (each about the size of a ping pong ball). Bake at 350 for 30 minutes on an oven-safe cooling rack on a foil lined baking sheet.
2 packs of Ideal Protein cream of mushroom soup
12 oz. water
1 ½ c. diced mushrooms
1 c. onion cut julienne style
¼ c. lemon juice
4 tbsp. nutritional yeast
2 tsp. grapeseed oil
2 tsp. black pepper
1 tsp. cayenne pepper (optional)
1 ½ tsp. sea salt
2 tsp. turmeric
2 packs of Ideal Protein Rotini
Heat grapeseed oil oil in a frying pan. Add mushrooms and sauté for about 5 minutes. Add water, mushroom soup mix with black pepper, cayenne pepper (optional), turmeric, sea salt and nutritional yeast. Heat on high until rapidly boiling then reduce to a simmer for about 10 minutes-this will allow the soup mix to thicken up a bit. Add lemon juice and onions and cook for an additional 2 minutes on the lowest heat possible-the onions only should soften a bit. Add meatballs and cooked rotini. Top with chives.
Serves 2. Each serving contains 2 servings of IP products.