Low Carb Spaghetti & Meatballs

**For the Sauce:**

1. In a large pot or Dutch oven, sauté the chopped onion in olive oil until softened.
2. Add the chopped garlic and cook for another minute until fragrant.
3. Stir in the chopped tomatoes, 16oz can of tomato sauce, salt, pepper, and 1 teaspoon of Italian seasoning.
4. Bring to a simmer and cook for 30 minutes, stirring occasionally.
5. Add the two small cans of tomato paste and continue to cook for another 30 minutes, stirring occasionally.
6. Pour in 1 quart of hot water, cover, and bring to a boil.
7. Reduce heat to low and let the sauce simmer for 2 hours.

**For the Meatballs:**

1. In a mixing bowl, thoroughly combine the ground sirloin, minced garlic (1-2 cloves), salt, pepper, 1 teaspoon of Italian seasoning, 3 pieces of wet and squeezed low carb bread (torn into bits), grated parmesan cheese, and the beaten egg.
2. Roll the mixture into small, uniform balls.
3. Preheat your broiler. On a greased broiler pan, broil the meatballs, turning them once, until nicely browned on all sides.
4. Once browned, carefully add the meatballs to the simmering sauce (during its final 2-hour cook time is ideal), allowing them to cook through and absorb the flavors.