• 2 cups cooked low protein spaghetti
  • 14 grams PKU Perspectives scrambled egg mix
  • 3 tablespoons water
  • 1 tablespoon oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon Italian seasoning
  • 29 grams (3T) PKU Perspectives hot dog mix
  • 1 tablespoon Crisco
  • 1 Tablespoon water
  • 1/3 cup Spaghetti Sauce
  • 2 tablespoons low protein cheese shreds
  • oil for frying
Combine egg mix, 3 tablespoons water, oil, garlic salt and Italian seasoning together until smooth. Add cooked spaghetti and toss to coat with egg mixture. Spread into an 8 inch pie pan making the edges slightly higher than the center. Mix hot dog mix, with 1 table spoon water and Crisco. Shape into 3 meat balls. Brown meatballs in oil till brown on all sides. Spread spaghettis sauce in the center on the spaghetti pie to with in about an inch of the edge. Place the meat balls on the sauce and sprinkle with cheese shreds. Bake at 350 degrees for 15-20 minutes.

Note: These do freeze very well. I usually make 8 spaghetti pies and freeze them for Jordan to take along to work for lunch. You may also add sautéed onions, peppers and mushrooms along with the meat balls onto of the sauce.

 Protein (g)Leucine (mg)Calories
Per pie2.6157890