Homemade Spaghetti & Grass-fed Meatballs

Total time: 25 minutes

Serves: 4

Ingredients:

Sauce:

• 2 tablespoons extra-virgin olive oil or avocado oil
• 1 small yellow onion, diced
• 2 garlic cloves, chopped
• 5 large organic tomatoes, chopped into bite-size cubes
• 1 container of Organic cherry tomatoes,halved
• 1 tablespoon tapioca flour
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon dried oregano

Spaghetti:

• 1 box gluten-free Explore Cuisine Chickpea Spaghetti 

Meatballs:

• 2 tablespoons extra-virgin coconut oil
• 2 eggs
• 1 pound organic grass-fed ground beef
• 1 teaspoon sea salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried parsley
• 1⁄4 teaspoon turmeric powder
• 1⁄2 teaspoon dried rosemary

Garnish:

• 1 handful of fresh parsley
• 1 handful of broccoli sprouts

Instructions:

1. Start by making the tomato sauce: Heat oil in a pot over medium heat. Add onion and garlic and sauté a few minutes until onion turns translucent, stirring occasionally, until the sauce melds together but still has chunks and a juicy look. Remove from heat.
2. Cook chickpea spaghetti according to package instructions; drain and set aside.
3. Make meatballs: Heat coconut oil in frying pan over medium heat. Meanwhile, beat eggs in a bowl and add ground beef. Use hands to combine well, then add spices and mix again.
4. Roll meat mixture into balls of desired size. Cook meatballs in frying pan until browned on all sides and cooked through, turning occasionally.
5. Assemble bowls: Place pasta into 4 bowls, divide meatballs evenly, and top with tomato sauce.
6. Garnish with fresh parsley and broccoli sprouts before serving.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.