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Although meatballs and spaghetti is a classic comfort food for many, not all my kids like it. I
used to fry some meatballs separately to keep them plain, but that took a long time. Then, I
tried baking them in the oven, which was easier. Not only does it add a wonderful flavor to the
meatballs, but I also get to save some on the side for those who prefer them without the sauce.
I wanted to keep them gluten-free, so I added zucchini and onions instead of breadcrumbs. They keep the meatballs soft and add a delicious flavor.
I cooked some beef into the sauce to give it an umami flavor. Adding baking soda to the tomato
sauce balances the acidic taste, so I didn’t need to add sugar.
2 pounds (910 grams) ground beef
1 small zucchini, grated
1 small onion, grated
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon smoked paprika
1 egg
2 tablespoons Heaven & Earth Coconut Aminos
oil, for frying
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
2 meatballs (recipe above)
3 17.6-ounce (500-gram) containers Tuscanini Tomato Sauce
4 cups water
2 bay leaves
2 teaspoons salt
1/4 teaspoon baking soda
1 16-ounce (450-gram) package Heaven & Earth Brown Rice Spaghetti, prepared according to package directions
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Mix the ground beef, zucchini, onion, salt, garlic powder, smoked paprika, egg, and coconut aminos in a large bowl until well combined.
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.
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.
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.
Reduce the heat to low and let the sauce simmer gently until the meatballs finish baking, stirring occasionally.
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.
Serve meatballs and sauce over brown rice spaghetti. These meatballs freeze very well.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti
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