For those of you who love Italian food, this video will show you how to make spaghetti and meatballs without the guilt. I came up with this recipe because I wanted a low-carb, low-calorie, gluten free version of the traditional flavorful spaghetti and meatballs.
Many gluten free pastas don’t have the same texture as regular pasta. Instead of gluten free spaghetti I like to use the gluten free rotelle shaped pasta because I find when cooked they are very similar in taste and texture to wheat pasta.
One trick that I always use when eating Italian food, whether at home or in a restaurant, is to replace either all the pasta or some of it with fresh arugula. Arugula pairs very well with most sauces especially those that are tomato based. This way you can have your pasta and still keep it low-carb. If you don’t like arugula, you can substitute with fresh baby spinach or chopped romaine lettuce.
I like to make my own tomato sauce because this allows me to control the sodium, sugar, and fat content. If you don’t want to make your own tomato sauce, make sure to carefully read the nutrition label of any product you decide to purchase. There are some very healthy options in the supermarkets but it is your job to carefully read through the ingredient labels.
You would be amazed how delicious my spaghetti and meatballs are. I guarantee this will satisfy your cravings for Italian food without giving up any of the deliciousness of the traditional dish.
The recipe for these meatballs can be found in my video AMAZING LOW CALORIE TURKEY MEATBALLS.
Here is my recipe for a good homemade sauce:
MY TOMATO SAUCE
- 3 – 26 ounce containers strained tomatoes (I like POMI brand)
- 4 – 8 ounce cans of tomato sauce
- (Use tomato products made with just tomatoes, no added sugar, salt or oil)
- Tabasco, dried oregano and Splenda to taste
Empty strained tomatoes and tomato sauce into a large pot. Put a little water in all of the empty containers, swish around to release all of the product and pour into pot. Grind a couple tablespoons of oregano in your hand and throw in. Stir to mix all the ingredients, bring to a boil and then simmer covered for 30 minutes on low/medium heat. After 30 minutes add 3 or 4 packets of Splenda and a few hefty shakes of Tabasco. Stir. Simmer uncovered for 30 minutes, stirring occasionally. Taste and add additional oregano, Tabasco and Splenda as needed. If sauce is a little thin simmer for another 15 minutes uncovered. Let cool, put into containers. This freezes beautifully for at least 6 months.
If you like Italian food check out this video:
CRUSTLESS PIZZA BITES
