Recipe by Chaya Suri Leitner

Meatballs and Spaghetti

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Meat Meat
Easy Easy
8-10 Servings
Allergens

Contains

- Egg

Ingredients

Meatballs

  • 2 pounds (910 grams) ground beef

  • 1 small zucchini, grated

  • 1 small onion, grated

  • 1 tablespoon salt

  • 2 tablespoons garlic powder

Sauce

  • 2 bay leaves

  • 2 teaspoons salt

  • 1/4 teaspoon baking soda

Spaghetti

Directions

Prepare the Meatballs

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Mix the ground beef, zucchini, onion, salt, garlic powder, smoked paprika, egg, and coconut aminos in a large bowl until well combined.

3.

Form into meatballs and place all but two of the meatballs on a baking sheet. (You’ll use those two for the sauce later.) Bake for 20–30 minutes.

Prepare the Sauce

1.

While the meatballs are baking, prepare the sauce. In a large pot, heat a bit of oil over medium heat. Add the garlic and sauté for one to two minutes until fragrant but not browned.

2.

Add the two reserved meatballs and break them up with a spoon or spatula, browning the meat. Once the meat is browned, add the tomato sauce, water, bay leaves, salt, and baking soda. Stir well and bring the sauce to a simmer.

3.

Reduce the heat to low and let the sauce simmer gently until the meatballs finish baking, stirring occasionally.

Assemble

1.

When the meatballs are ready, remove them from the oven and add them to the simmering sauce along with their juices. Let simmer for 15–20 minutes to allow the meatballs to soak up some of the sauce flavors.

2.

Serve meatballs and sauce over brown rice spaghetti. These meatballs freeze very well.

Credits

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Meatballs and Spaghetti

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