Marinara and Meatballs
Marinara is generally thought to be a sauce made with tomatoes, garlic, olive oil and herbs. There are as many “best” marinara sauces as cooks. This recipe is simple and can be used as a base to build on, however, it is really good on its own. We usually make a full batch of Meatballs and freeze them individually on trays. Take as many meatballs as you want earlier in the day and defrost them covered in the fridge. We use the Gluten Free recipe, but both are carb counted on our site.
Ingredients
- 1 680 ml can Hunt’s Tomato Sauce (5 CHO/1/2 cup/125 ml) 27.2 CHO
- ½ cup 60 gr finely chopped red onion 5 CHO
- ½ tsp. minced garlic 0 CHO
- 2 TBSP olive oil 0 CHO
- 1 TBSP fresh chopped Oregano 0 CHO
- 1 TBSP fresh chopped Parsley 0 CHO
- ½ tsp. Salt 0 CHO
- ¼ tsp. Pepper 0 CHO
- Fresh basil for Garnish for Garnish 0 CHO
- Fresh grated Parmesan 0 CHO
- Half of a large carrot if you want to reduce acidity. Remove before serving. 0 CHO
TOTAL CHO 32.2 CHO
- TOTAL WEIGHT 697 GRAMS
- 32.2 DIVIDED BY 697 GRAMS = .046 CHO/GRAM
- 1 TBSP = 16 GRAMS (.046 CHO x 16 GRAMS) .736 CHO/TBSP
- ¼ CUP = 4 TBSP (.736 CHO x 4) 2.94 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
*Meatballs Gluten Free (1.5 CHO each) Gluten (.989 CHO each)
Instructions
- Chop onion and add to warm olive oil in a medium sauce pan. Sauté until almost translucent and add garlic. Stir and continue to sauté another 2 -3 minutes. Add tomato sauce, fresh herbs, salt and pepper.
- *Add half of a large carrot to reduce acidity and remove before serving if you wish.
- Slowly bring sauce to a boil and reduce heat. Almost fully cover with lid and simmer for 30 minutes.
- Add meatballs to Marinara sauce and warm.
- Meanwhile cook pasta in salted water. When el dente strain pasta, and plate measured amount of pasta into individual bowls. Add measured amount of sauce and meatballs. Sprinkle with Parmesan and add basil to garnish.
