Dr. Poon: My Spaghetti and Meatballs

Ingredients:

• Extra Lean Ground Beef
• 1/2 Stalk Celery (Chopped)
• 2 Cloves Garlic (chopped)
• 1 tbsp Olive Oil
• 1 Clove Garlic (Grated)
• Black Pepper
• 1 Egg
• Crushed Chilies
• 1 Stalk Green (Spring) Onion
• 8 oz bag House Foods Tofu Shirataki Spaghetti Noddles

Directions:

1. Mix ground beef, celery, garlic and 1 egg together and form into balls. Cook in a non-stick pan until cooked thou.
2. At this time wash noodles with cold water and boil for 5 minutes.
3. Once meatballs are cooked remove them from pan and set aside. Leaving the pan dirty with drippings.
4. Add grated garlic and black pepper with 1 tbsp olive oil and let garlic cook a little.
5. Once garlic is ready add noodles to pan and let cook. It will start taking up all the pan flavours. Add the crushed chili peppers and meatballs back and let cook for about 4 minutes.
6. Garnish with the chopped green onion.

There is major flavour in this dish. I love that everything just tastes a little kicked up a notce because of the chillies.

1. Enjoy!