This is a perfect weeknight dinner that the whole family will love. I used a low carb pasta alternative for mine but you could also use regular spaghetti or any pasta you would like.
Ingredients for Pasta and Spaghetti Sauce
- 1 pack of Great Low Carb Bread Co Spaghetti (You could also use 1 lb of regular spaghetti)
- cheese for topping
- seasoning of your choice ( I use an Italian blend)
- 3-4 cans of Crushed Tomatoes either regular or with basil, oregano and garlic 28 oz. sized cans
- 4 cloves of garlic
- 1/2 cup finely chopped onion
- A bunch of dried basil probably 3-5 Tbsp
- A bunch of black pepper probably 1 – 2 tsp
- 1 tbsp of sweetener optional
- 2 tbsp olive oil
- 1/3 cup of grated Parmesan or Romano Cheese
- Minced Green Peppers optional
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Ingredients for Meatballs
- 1/2 cup dry bread crumbs
- 2 tsps Italian seasoning
- 2 tsps of olive oil
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 lb ground beef
- 1 lb Italian sausage
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 ground white pepper
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Instructions for Spaghetti Sauce
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Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
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Saute for 10 minutes or so, stirring often and being careful not to burn it.
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Add the chopped or pressed garlic.
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Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
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Reduce heat to low and simmer for 2-3 hours stirring often.
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For the first half of the simmer time, do so with the pot uncovered, then cover.
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Add the cheese, stir in and simmer for an additional 5 minutes or so.
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This will make the equivalent to 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).
Instructions for Meatballs
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Preheat the oven’s broiler and set the oven rack about 6 inches from the top.
Line a baking sheet with aluminum foil and brush lightly with oil.
Whisk bread crumbs, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl and set aside.
Combine beef and Italian sausage in a large bowl. Season with salt, black pepper, and white pepper; sprinkle with Parmigiano-Reggiano cheese. Pour in breadcrumb mix and mix all together until combined.
Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.
Bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. Turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes.
Transfer meatballs to the stockpot with the simmering tomato sauce. Increase heat to medium and cook for 5 to 10 minutes, or longer if desired.
To Finish this recipe, just layer a baking dish and cover with cheese and cook until hot and bubbly.