I absolutely love making my own marinara. It is so much more flavorful than anything canned or jarred and I know exactly what is in it! While making your own marinara takes time, it is not all active. The majority of the time it is simmering on the stove and all you have to do is stir it once in a while. This recipe can also be doubled so you can freeze half of the sauce and meatballs in freezer bags for future meals. Easy peasy!
Nutritional Highlight: Basil. Filled with anti-bacterial and anti-inflamatory effects, basil is a great herb to have in recipes. Fresh is always better to reap any health benefit, however, dried basil will still benefit you by adding flavor to a dish without any added fat.
Spaghetti & Meatballs (serves 5-7)
Marinara
1 lb spaghetti
1lb mild or hot italian sausage
1lb ground beef
2 eggs, beaten with ½ cup milk
1 ½ cups panko bread crumbs
1 onion, diced
4 cloves garlic, minced
½ tsp oregano
½ tsp dried basil
1 tsp salt
ground pepper to taste
Start marinara sauce at least 2 hours before dinner.
Mix all ingredients (except spaghetti and marinara) together with your hands
in a large bowl. Form into golf ball sized meatballs. Line meatballs on a
baking sheet and bake for 30 minutes at 350 degrees.
**Once cooked, you can freeze them after they
have cooled completely. Place the entire sheet pan in the freezer until
meatballs are frozen. Then remove meatballs from the pan and place in a ziplock
freezer bag.
Meanwhile, boil water in a large stockpot. Boil spaghetti until al dente. Drain.
Serve spaghetti with marinara sauce and 3 meatballs. **Save extra meatballs and sauce for Italian Subs later in the week.**
Per serving (3 meatballs, 1 cup marinara, 4 oz cooked pasta): 620 calories, 17.2g fat (7g saturated, 2.4 polyunsaturated, 7.2g monounsaturated), 79.6g carbohydrate, 30.8g protein. Extremely high in Vitamins A, B-6, C, Copper, Iron, Manganese, Phosphorus, Selenium, and Thiamin. High in Vitamin B-12, Calcium, Magnesium, Niacin, Riboflavin, and Zinc.
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