Sunday, 13 July 2014

Spaghetti and Meatballs

A healthy take on an old classic - Spaghetti and Meatballs is a classic with the kids and adults alike. Our family were no different - the meal was very popular!

These lamb meatballs are very simple, but have added carrot to boost the vegetable content for the kids, and the sauce can be adapted to suit your palette. Add or subtract vegetables to suit your family's tastes (or to suit what you have in the fridge!)

The meal is free of gluten, grains, dairy, nuts, soy, and sugar. I served the kids meal on gluten-free spaghetti (there are a few around these days so look for a good quality one that isn't full of all sorts of rubbish), and I served mine with kelp noodles - they can be found at most good health food stores and are a great option for anyone who prefers lower carbs or has sensitivities to any of the commonly used gluten-free flours that can be found in the pasta. 

With Gluten-free spaghetti...


 With kelp noodles...

Spaghetti and Meatballs

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

Ingredients:

Meatballs
500g lamb mince
3 cloves garlic, peeled and grated
1 tbsp dried oregano
1 tbsp tomato paste
1 tsp dijon mustard
1 carrot, grated
1 tsp coconut oil, for frying

Sauce
3 cloves garlic, peeled and grated
1 onion, thinly sliced
1 eggplant, cut into 1cm cubes
1/2 a butternut pumpkin, cut into 2 cm cubes
4 portabello mushrooms, diced
2 cups kale, roughly chopped
1 400g tin tomatoes
salt and pepper
1/2 cup chicken stock (or stock of your choice), or water
1 tbsp coconut oil

Directions:
1. Preheat oven to 200C. Line a baking dish with baking paper. 
2. Take the first six ingredients (mince, garlic, oregano, tomato paste, mustard, carrot) and combine in a bowl. Shape into meatballs and pan fry in the coconut oil in a frying pan over medium heat until lightly browned on the outside. Place in the baking dish and bake in the oven for about 15 minutes until cooked through.
3. While the meatballs are cooking, make the sauce. In a large frying pan or pot, heat the oil over medium heat. Add the garlic and onion and cook for a few minutes until aromatic. Add the eggplant, pumpkin, and stock or water and cook until softened. Add the mushrooms, kale and tin of tomatoes. Cook for about 5-10 minutes until all vegetables are tender. Add the meatballs to coat in the sauce, and serve on top of pasta of your choice (spaghetti, kelp noodles, or any pasta you fancy)

Enjoy!

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