Lauries low carb meatballs

I thought I had posted this before, but couldn't find it.  Sorry if its a duplicate.  This is my favorite meat ball recipe. 

Laurie's Meat Balls

Ingredients:

2 pounds of lean ground beef

1 pound ground pork

3 eggs

1 tsp garlic salt

3/4 tsp black pepper

3/4 tsp thyme

½ tsp sage, ground

1 Tablespoon Worcestershire sauce

Directions:

1. Beat eggs. Add seasonings and Worcestershire sauce. Beat well.

2. Add meat and blend by hand. Form meat balls in one ounce balls.

3. Place on a cookie sheet with a rim, and bake at 375 degrees for about 15 minutes. Cut meatball to check doneness. Drain on paper towel.

4. These can be frozen and thawed as needed. Serve with a variety of sauces (tomato, alfredo, bbq, or cheese.)

Thank you for posting this Cappy.  I made them the other night and served them with my husband's homemade marinara sauce and parmesan cheese, over spaghetti squash.  They were wonderful, and the recipe made enough for our meal, and for freezing a bag full for future meals.  

I'd really love to have your hubs recipe for marinara sauce!

Sure, here it is:  My husband found it in our local newspaper and it's the only one he uses now.  We makes huge batches of it and process it in quart jars, so we can have some for months.

Homemade Marinara Sauce: very WLS friendly

   2 Tbs extra virgin olive oil

   1 cup brown onion, chopped

   1 cup mushrooms, sliced

   3-6 cloves minced garlic

   1  28.5 oz. can crushed tomatoes

   1  14.5 oz. can diced tomatoes

   ½ tsp dried oregano

   ½ tsp dried basil

   ¼ tsp salt

   ¼ tsp black pepper

   1 tsp sugar

   Garnish with sprig of fresh basil

Saute onions and mushrooms, sprinkle with a little salt.  Cook over medium low heat for five minutes.  Add garlic and cook for about a minute.

Dump in cans of tomatoes and herbs, salt and pepper.  Bring to a simmer and cook for 25 minutes.

Add sugar to counter some of the acidity.  Cook for 5 minutes. 

Optional: add sausage and/or black olives to the mix.

Thank you!  It looks easy to make.  I guess I'll need to learn how to can...LOL.  Can you tell me how much this recipe yields?

It makes more than a quart, about 40 ounces.  Says that it served 4-6, but it can serve more if you're using it as a sauce for spaghetti or other noodles.

The recipe says brown onions, but I would say yellow onions instead.  

Thank you.