One Pan Sweet Potato Noodles with Meatballs

Food and I have a pretty serious relationship. I love to eat. And I can usually remember what each person ordered at a restaurant. For years. (My special talent?) My husband relies on this to remind him what he’s had, what he liked, and what he didnt.

Before T1D, I would tell you that my favorite food groups were cereal, ice cream, and wine. (No joke.) I’ve evolved a bit to cheese, veggies, wine…and Halo Top Ice Cream. I’m pretty picky. I don’t eat seafood, steaks, or any meat on the bone. (Unless I’ve had a couple glasses of wine and that’s what’s being served…)

I try to keep my carbs under control, so that my blood sugars don’t go haywire. I shoot for meals under 45 carbs that have a lot of protein and veggies. That usually means I get some carbs, but not overload. (For example, a cup of risotto has 144 carbs…discovered that while out to eat last night. Wow!)

This week I tried a new recipe from heb.com (Full disclosure: I work there.): Sweet Potato Noodles with Meatballs. I’ve been digging the Veggie Noodle Co. Zucchini Noodles and tried the Butternut Squash noodles, but this was my first attempt at the Sweet Potato Noodles. The recipe came in at 36 carbs, 420 calories, took less than 30 minutes, and tasted delish. Bonus: Only dirtied one pan! I will definitely make this again.

So here’s what you need: sweet potato noodles, meatballs, pasta sauce, baby portabellas (or any mushroom I suppose), red bell pepper, and olive oil.

Saute the baby bellas and red bell pepper in olive oil for a few minutes.

Push the veggies to the side to make an open circle in the middle. Add the meatballs.

Cook the meatballs until browned on each side and cooked almost all the way through. About 10 minutes.
Pour in that pasta sauce!

Add the sweet potato noodles and toss with tongs to mix. Cover with lid and simmer for 10 min. (This is where I went a bit rouge from the recipe. If you like to follow the rules, you’re welcome to follow the recipe too.)