What can I say!? It's macaroni and meatballs. You got your carbs. You got your protein. And nobody is going hungry here.
What you will need
1 lb Ground Beef
1 tsp Salt
1/2 lb Macaroni
8 oz. Pesto
5 cups Chicken Broth
1 Tbsp Calabrian Chili, optional
Black Pepper(Nutritional facts 325 calories, 19.35 g fat, 19.71 g carbohydrates, 16.94 g protein, 40 mg cholesterol, 518 mg sodium)
How to cook
In a mixing bowl, combine the ground beef and salt. Add a few turns of black pepper. Mix well.
Pinch off small chunks of meat and roll them into balls. About the size of a Tablespoon is what you're going for in this dish.
Heat up some oil in a heavy skillet over high heat. When the oil begins to shimmer, add the meatballs. Fry the meatballs until caramelized and crusty on two sides. You can use a soup pot for this recipe, but you would need to fry the meatballs in batches or in a separate pan.
Add the chicken broth. Stir to release those crispy bits from the bottom of the pan.
Add the macaroni. Stir to settle the noodles and ensure they are all submerged beneath the broth.
Stir in the Calabrian chili.
Let the pot come up to a gentle boil over high heat.
Hold at a simmer for about 10 minutes, or until the macaroni is tender.
This will result in a brothy dish. Ladle it out and serve with pesto.