Cooking Bleary – Episode 2

October 20, 2016


I love meatballs – But it can take sometime, making the meatballs and making the sauce. Finding a great Marinara sauce has also proven tedious; I haven’t found it yet.


  • Frozen Pre-Cooked Meatballs (if you have 40-50 minutes more; try these recipes Recipe 1, or Recipe 2  maybe you can freeze these meatballs for later use) 
  • Fresh Basil
  • Red and Green Bell Peppers
  • Tomatoes
  • Onions
  • Garlic
  • Tomato Sauce
  • Dried Oregano, Thyme, Rosemary, Salt and Pepper to taste
  1. First follow the packaging instructions for cooking your meatballs. 
  2. The Sauce Hack: I used 2 tomatoes, a quarter of a red bell pepper and green pepper, 1/4 cup of onion, a few basil leaves and 2 cloves of garlic and chop finely in a food processor. 
  3. Start Eating Cleaner Today
  4. Get a large sauce pan; add your tomato puree to the sauce and stir, add tomato sauce, add

    oregano, thyme, rosemary, salt and pepper and let it heat for about 5 minutes.

  5. Add your meatballs. Then cover the sauce pan, put it on low heat and leave for another 6-9 minutes. 
  6. Serve your meatballs over pasta or eat on it’s own (You can top it with mozzarella or parmesan cheese.)


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