Chef Sachet’s (Low-Sodium) Homemade Spaghetti and Meatballs December 16, 2020 by Kylie Winkler Chef Sachet is not only navigating her career as a private chef during a global pandemic, but also caring for her young son diagnosed with FSGS. She sticks to a kidney-conscious diet when she cooks. While we recently shared Sachet’s ‘Seasonings Edition,’ she now presents a yummy homemade, low-sodium spaghetti and meatballs recipe that includes those seasoning blends. Enjoy! Homemade Spaghetti and Meatballs Meatballs 1.5 lbs ground beef 1 lb sweet italian sausage 3 tbsp kidney friendly herb seasoning 2 tbsp pepper 1 egg 1/2 cup breadcrumbs Spaghetti Sauce 4 whole large tomatoes, chopped fine 1 can of tomato paste 1 large can of tomato sauce 2 tbsp kidney friendly herb seasoning 2 cups of water 1 whole onion, bell pepper, minced 4 whole garlic cloves, minced 2 tbsp olive oil Instructions: Mix the ground beef and italian sausage by hand in a bowl. Then add seasoning, breadcrumbs and egg. Set aside. Boil noodles, drain & cool. Then set aside. Chop all the tomatoes, onion, bell pepper and garlic and saute in large pot on medium heat for 10 minutes until veggies are translucent. Pre-heat oven to 375 degrees. Roll meatballs using a ice cream scooper or large spoon onto a sheet tray. (TIP: Portion all the meatballs then oil your hands and roll each into perfect balls – this will help the meatballs from sticking to your hands). Once veggies for sauce are broken down, add tomato products and water. Let simmer for 15 minutes. Bake meatballs on 375 for 15 minutes. Once sauce is simmered, add garlic and herbs. Remove meatballs from oven, drain grease and add to sauce, let simmer for 10 min. Once sauce and meatballs are simmered and tasty add pasta and DEVOUR!!!!!!!!