Spaghetti & Meatballs
Sometimes it's worth slowing down to make a proper meal (Contributed by Karen C).
Whether you're on team gravy or call it "Sunday Sauce," nothing brings the family together quite like the slow simmer of meatballs and tomatoes.
Four 26-oz boxes/cartons strained tomatoes, no-salt-added (you can substitute no-salt-added tomato sauce)
10 cloves garlic, chopped
1 large onion, chopped
1 tbsp dry oregano leaves
1 tbsp dried basil
1 tsp black pepper
1 1/2 tsp non-iodized/non-sea salt
4 tbsp white sugar (optional)
1/8 cup olive oil
2 lb fresh ground beef
1/3 cup egg whites
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup LID-safe breadcrumbs (can substitute crushed matzo)
1 tsp non-iodized/non-sea salt
1/2 tsp black pepper olive oil for frying
Mix all meatball ingredients together.
Roll meat into small balls and fry in olive oil. Pat dry before you add them to the sauce.
Makes approximately 20-24 meatballs.
Add the meatballs and all the ingredients for the spaghetti sauce into a Dutch oven or crock pot/slow cooker and cook on low and cook it for at least 6 hours.
Enjoy over your favorite LID-safe pasta.
Top with grated cheese (can substitute if desired).
Can be made a day ahead. It freezes well.
We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!
Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.