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Tuesday, November 16, 2010

Spaghetti and Meatballs

It's cold outside and I was really wanting some comforting food and spaghetti and meatballs were on the menu! I found a great meatball recipe on the Every Day Paleo blog. Their garden fresh meatballs are delicious!!! I adapted a recipe for spaghetti sauce from CrossFit El Paso and my "spaghetti" was spaghetti squash!


Garden Fresh Meatballs
1.5 lbs ground turkey
1 lb grass fed ground beef
2 zucchinis
1 yam
2 big handfuls spinach
1 12 ounce jar of roasted red peppers
2 cloves garlic
Sea salt and cracked black pepper to taste
2 eggs
1/4 to 1/3 cup almond meal

Grate zucchini and sweet potato. In a food processor, finely mince spinach, roasted red peppers, and garlic. Hand mix all ingredients and form into meatballs (I made mine a little bigger then golf ball size). Bake at 375 in a large baking dish tightly covered with foil for 40-45 minutes. Makes 20-25 meatballs

2 cans crushed tomatoes 28 oz each
1 small can tomato paste 6 oz
2-3 tbsp. olive oil
3 cloves fresh garlic (chopped finely)
½ onions (chopped finely)
1 tsp. garlic powder
½ tsp. garlic salt
½ tsp. onion powder
¼ tsp. crushed chilli powder (depending on how spicy you like food)
¼ tsp. paprika
1 tsp. Italian seasoning
Salt and Pepper to taste

Begin with a large pot (big enough to fit sauce and later on, meatballs as well). With the olive oil, make two turns of the pan or so. Begin to heat the onion, when the onions are almost transparent, add the garlic. Allow to cook for about another minute or so. Add the crushed tomato, and tomato paste. Then add all spices. Stir together well. Leave the sauce at a medium high heat until it begins to boil. Upon light boiling turn the heat down and allow simmering for as long as possible before you are just wayyy to hungry!

Seriously, enjoy this! You won't even realize you aren't eating pasta!!



very helpful to me as i dont know much about cooking but Christmas is coming. continue to blog

Joan Anne said...

Your blog is really a great help.
Continue blogging.

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maximac mark said...

wow i love ur recipe keep sharing this kind of recipe...

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