Chef Sachet’s (Low-Sodium) Homemade Spaghetti and Meatballs

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


1.5 lbs ground beef 
1 lb sweet italian sausage  
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 cups of water
1 whole onion, bell pepper, minced
4 whole garlic cloves, minced
2 tbsp olive oil
  • 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!!!!!!!!

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