Spaghetti & Meatballs + Roasted Chick peas

I wasn’t sure what to make for dinner last night, so I looked in my freezer, looked in my pantry to see what I had. I didn’t have enough meat to feed a family of 5, but I did have some Italian sausage and some ground sirloin. I also had diced tomatoes and tomato sauce, so it was decided…I was making spaghetti and meatballs!

I mixed the two meats together, added salt, pepper, I didn’t have bread crumbs, so I used some fiber one crackers I crushed. I added chopped garlic, some Italian seasoning and 1 egg

I browned the meatballs in a skillet with a touch of olive oil. Once they were browned, I just added 2 14 oz. cans of diced tomatoes (which I pureed since I don’t like chunks of tomatoes). 2 small cans of tomato sauce, more garlic, and Italian seasoning.I let is simmer for about 20 minutes, so the meatballs get cooked through

It turned out really good!! While I was waiting for the sauce to cook, I decided to make some roasted chick peas to bring to work as a snack. I’ve posted the recipe before, but I will go over the steps again.

First empty one can of chick peas (garbanzo beans) into a colander and rinse under water

I added 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. chili powder

Next I added 2 tsp. of olive oil and mixed it around so its all covered with the spices

Bake at 300 degrees for about an 1 and 15 minutes, stirring every 15 minutes or so. You’ll know they are done because they are all crispy and yummy. If its still soft on the inside when you bite into it, its not done yet.

And this is what they look like when they are done! You can store them in any container.