I made Nomato Marinara *see previous post, and added thyme, parsley, oregano, fennel seeds and tarragon
ingredients serves 2
1 packet Grass-fed Gluten-free meatballs (6 balls per serve)
1 small handful barilla gluten-free spaghetti
1 jar Nomato Marinara Sauce added 1 tsp of each herb listed above
1 Tb Olive Oil
Cook meatballs until nearly cooked in non stick skillet with 1Tb olive oil for about 10minutes
Cover spaghetti with water and cook for 10 minutes while meatballs are cooking then strain.
Add sauce to meatballs with herbs and mix well continue to cook for 5 min mix with meatballs.
Serve over spaghetti.