recipes

Monday Munchies: Low Carb Meatballs and Tomato Sauce

MMMeatballs

Sometimes, on Mondays, when I have the chance, I’ll post recipes that we make that turned out particularly good. We are all currently attempting a low carb diet, so my mom modified a meatball and sauce recipe that she had to make it low carb and it was pretty awesome.

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I just ate mine by itself (topped with shredded pepper jack cheese, my favorite), but my parents added some fresh onions to their’s.

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Here’s the recipe:

The Meatballs
Two (2) Pounds of Ground Beef
3/4 a Pound of Sausage (Italian, or if you just have breakfast sausage, you can just add the Italian seasonings to taste)
Four (4) Eggs, Beaten
1 1/2 Cups of Parmesan Cheese
One (1) Tablespoon of Oregano (Dried or Fresh)
Two (2) Teaspoons of Basil (Dried or Fresh)
1 1/2 Teaspoons of Salt
One (1) Teaspoon of Garlic Powder OR Three (3) Cloves of Fresh Garlic, Minced
One (1) Tablespoon of Thyme (Dried or Fresh)
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1/4 a Teaspoon of Pepper
One (1) Teaspoon of Onion Powder
One (1) Teaspoon of Worcestershire Sauce
NOTE: If you’re not going low carb, sub in Italian breadcrumbs for Parmesan cheese.

Preheat oven to 350 (F). Mix all the ingredients together in a large bowl. Roll meat into balls the size of golf balls. Fry them in a skillet until brown, then place on a baking sheet and bake for twenty minutes or until the center is done.

The Sauce
One (1) 28 Ounce Can OR Two (2) 15 Ounce Cans of Whole Tomatoes
Four (4) Tablespoons of Extra Virgin Olive Oil
1/2 an Onion, Diced
Six (6) Cloves of Garlic, Sliced
Two (2) Handfuls of Fresh Basil, Torn (My mother’s favorite celebrity chef, Gabriele Corcos, says tearing the basil, rather than cutting it, releases the flavor.)
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Add Salt and Pepper to Taste
Garnish with Fresh Basil and Parmesan Cheese (or Pepper Jack)

Puree tomatoes until smooth. Add olive oil to skillet over medium heat. Once hot, add onions and saute until soft, then add garlic (and enjoy that heavenly smell!). Add tomatoes and season with salt and pepper. Simmer on low for about half an hour, then add basil and more salt and pepper, if needed. Sauce should be fluid, but not watery.
NOTE: This is not a thick sauce like you buy in a jar at the grocery store, its thin and chunky, but it’s amazing.

Mix sauce and meatballs and garnish with basil and cheese and there you have it!

We love this recipe both because it tastes amazing, and its under 20 carbs. Plus, it gives us a chance to use our fresh herbs!

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If you try this, let me know how it turned out for you/how you liked it.

Enjoy!

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