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!

Ingredients

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

2 Eggs

Organic, Sugar-Free, Crap-Free Tomato Sauce (Optional)

Instructions

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!

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