TRADITIONAL SPAGHETTI & MEATBALLS WITH A LOW SODIUM TWIST
Meatball Ingredients:
- 1.5 to 2 Pounds of ground beef
- 1 Egg
- 1 Finely chopped jalapeno pepper
- 1 Slice of low sodium bread
- Black pepper
- Spaghetti sauce ingredients
- 1 Tablespoon of oregano
- Vegetable oil
Spaghetti Sauce Ingredients:
- 1 – 16 Ounce box of spaghetti
- 2 – 6 Ounce cans of tomato paste (20 milligrams of sodium)
- Two – 8 Ounce cans of No Salt Tomato Sauce (20 milligrams of sodium. Depending on the amount of sauce that you wish to have, you can also add a third can of sauce).
- 1 Finely chopped jalapeno pepper
- Black pepper
- Fresh chopped parsley
- Oregano
- 2 Tablespoons of brown sugar
- 1 Garlic clove
- Fresh ginger
Preparation – The Meatballs:
- The number of meatballs that you get depends on their size; however, I usually get 30 meatballs from this recipe, which equates to 4 to 5 meatballs per serving. In a large bowl, add ground beef, finely chopped jalapeno pepper, oregano, black pepper, and one egg. Use hands to work the ingredients into the meat. Use a food processor to finely chop the bread into crumbs and add to the mixture.
- Mix everything together real good and roll out the size meatballs you want. Preheat a skillet with vegetable oil and cook the meatballs until they are done. I always cook mine on medium heat. If you prefer, the meatballs can be prepared in a broiler. Pteheat broiler, pour two tablespoons of olive oil in a pan and add meatballs. Cook until done.
Preparation – Spaghetti Sauce
- Pour the No Salt Spaghetti Sauce into a large pot, and turn on low heat. Mix in the oregano, chopped garlic, finely chopped ginger, and tomato paste. Stir the sauce continuously and add black pepper, and brown sugar. Cook on medium heat until the sauce begins to boil. Pour sauce over cooked spaghetti. Add meatballs and enjoy this salt free and low sodium spaghetti and meatballs dish!