Leftover Tomato Sauce and Cabbage Spaghetti and Meatballs

I don’t like to waste, in my last video I prepared Low Carb Cabbage Rolls and had approximately 2 cups of tomato sauce leftover, also I had cabbage leftover so it all can’t go to waste. Let’s make some meatballs and have some Low Carb Spaghetti and Meatballs.

Spaghetti and Meatballs

Meatballs

1 ¾ cups of lean ground beef (24 meatballs)
1 Tbs Herbamare Spice
1 Tbs Garlic Powder
2 Tbs Oregano
½ cup Parmesan Cheese
1 cup of chopped onions

2 cups fresh mushrooms

Tomato Sauce

28 fl/oz Primo Plum Tomatoes
5.5 fl/oz Hunts Tomato Paste
1 tsp Stevia
2 Tbs Oregano
2 Tbs Vinegar
1 Tbs Garlic Powder
1 cup Water
(Puree together)

In a mixing bowl mix all ingredients together, roll into approximately 2 inch balls, cook in frying pan, add mushrooms, and stir cook thoroughly.  Drain grease from pan.

Stir in leftover tomato sauce and simmer.

In a pot add an inch of water, place chopped cabbage on a colander in the pot, sprinkle with salt, cover and steam for approximately 10 minutes. Remember to check there is enough water in the pot, if you need to add more.

On a plate place the amount of noodles you want, add meatballs, sauce and you’re ready to go.

Yield: 1.74 net carb per 1/8 cup of sauce
1.3 net carbs per meatball