Who doesn't love some good old fashioned spaghetti and meatballs?! If you are trying to watch carbs, or you are like me and have some crazy food allergies, it's hard to find meatballs and even marinara that have limited ingredients and let's not even talk about the price!
Marinara recipe as follows:
2 32 oz. cans crushed good quality tomatoes
1 medium onion finely chopped
5 cloves garlic chopped
3Tbsp divided Olive oil or more to taste when finished
2 Tbsp. Sweet Basil
1 tsp dried oregano
1/2 tsp. Salt optional
1/2 Tbsp. Monk fruit/erythritol (I used Latanko)
Cook all ingredients together except tomatoes and monk fruit with 2 Tbsp. olive oil
Add salt, monk fruit and crushed tomatoes
Bring to a boil and simmer at least 30 minutes for flavors to blend
What you will need:
1 tsp basil
1 tsp parsley
1 tsp oregano
Salt 1/2 tsp
1/2 cup Romano or Parmesan cheese or any hard grated Italian cheese of choice
1/4 Cup plus 1 Tbsp marinara sauce
2 cloves garlic finely chopped
1/4 onion chopped
You will also need a baking sheet lined with parchment or foil and sprayed with cooking spray.
Alternatively you can fry them in a non stick pan with some olive oil enough to brown them and cook mostly before adding to sauce.
Preheat oven to 400
Mix all ingredients together (I like to mix by hand to get it good and mixed plus that's how my grandma made hers) :)
Roll into approximatley 12 balls and bake in oven 30 minutes. Make sure they are nice and browned.
Add to marinara to simmer about 30 minutes or as long as you would like.
Serve with low carb noodles, spaghetti squash, zoodles. In my photo I used kelp noodles which were really fun. Make sure when you use kelp noodles you rinse them really well and then boil with 1 tsp. of baking soda until they are nice and soft.