Low-carb meatballs with tomato sauce

Ingredients for 3 servings:

• 300 g minced meat
• 20 g Parmesan
• 1 m.-sized egg(s)
• coriander
• cumin
• nutmeg
• Allspice
• 1 onion(s), red, cut into strips
• 1 bell pepper(s), cut into strips
• 4 cloves garlic
• ½ small jar lemon juice
• 1 handful of peas, frozen
• 500 ml tomato(s), pureed
• Agave syrup
• savory
• Herbs, Italian
• Bay leaf
• oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Simple tomato sauce (Montignac Phase I)

All ingredients in this recipe have a GI of 35 or less, making them suitable for a meal during the first phase of the Montignac Method. Chickpea or lentil pasta is a good addition to this meal. Mix together the ground pork, Parmesan cheese, and egg and season with coriander, cumin, nutmeg, pepper, and allspice. Form the mixture into small meatballs. Salt isn’t absolutely necessary, as the ground pork is seasoned by the butcher, and the Parmesan cheese adds salt to the mixture. Add a little oil to a deep pan and heat. Fry the meatballs in the hot fat, add the onions and peppers, and season gently with salt. Deglaze with lemon juice and add the chopped garlic. Add the handful of peas and the passata, and season with pepper, savory, and a bay leaf. Simmer slightly and then season with a little agave syrup (instead of the usual pinch of sugar). The sauce shouldn’t be allowed to boil any longer, as the agave syrup loses its sweetness at too high a temperature. Five minutes before the end of the cooking time, add Italian herbs to give the sauce the finishing touch. Enjoy! Note: The bay leaf is not edible.