Lunch, Day Sixty-Nine

• 3 oz lean ground beef, 1/4 small onion, 1 egg white, 2 tbsp low-sodium breadcrumbs, 1/4 cup vegetable broth
• 1/4 tomato sauce & 1/2 tsp hot sauce
• over 1 oz whole wheat vermicelli
• 1 medium zucchini with 1 tsp apple cider vinegar, 1/2 tsp honey & 1 tsp Dijon mustard
• 1 apple

This was supposed to have been Fiery Meatballs, and I did in fact go through all the trouble to make them into pretty spheres and get them set up in a pan... but something went horribly wrong and then all stuck to it and crumbled apart, so I stirred the sauce in and just simmered it, thinking I could make a kind of bolognese sauce. The thing is, you don't normally put bread crumbs into bolognese, so this was inordinately filling, although delicious.

I was kind of kicking myself for having made a double-batch, though, as it never quite got to the consistency of meatballs or meat sauce - it was more mush over pasta. Ah well.