Auntie Eleanor’s Spaghetti and Meatballs

By debjones

Substitute gluten free pasta for a delicious gluten free dinner

Ingredients

• Sauce
• 3 T. organic olive oil
• 1 medium organic red onion, chopped in food processor
• 1 - 28 oz. can organic tomato puree
• 1 - 48 oz. bottle tomato juice
• 1 - 24 oz. bottle organic strained tomatoes
• 1 - 7 oz. jar organic tomato paste
• 1/2 c. red wine (if you won’t drink it, don’t use it!)
• 1/4 c. apple cider vinegar
• 1/8 c. organic white sugar
• 3 T. dried organic oregano
• 3 T. dried organic parsley
• 1 T. organic garlic powder
• 1 tsp. dried mint
• 1/2 tsp. dried rosemary
• 1/2 tsp. fennel
• 1 T. fresh organic basil, chopped
• Meatballs
• 2 lbs organic grass feed ground sirloin
• 2 large organic eggs
• 1 c. organic plain rice bread crumbs
• 1 Tbsp. organic dried parsley
• 2 tsp. organic garlic powder
• 2 tsp. organic dried oregano
• 1 - 8 oz.Kraft shredded mozzarella cheese (lactose free)
• salt/pepper

Details

Servings 15
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

1. Gather ingredients. If you do not have red wine, substitute red wine vinegar for apple cider vinegar.
2. Preheat large 8 to 10 quart pot on stove. Add olive oil. Add chopped onion. Cook for 1 minute.
3. Add tomato juice, strained tomatoes, tomato paste, red wine, and apple cider vinegar.
4. Bring to a boil.
5. Add sugar and spices to the sauce. Lower to medium and simmer for at least 1 hour.
6. Pre heat oven 350 degrees.
7. In a bowl combine, all ingredients for meatballs and squish together. Roll into balls. Place on cookie sheet. Bake at 350 degrees for 30 minutes. Remove from the cookie sheet and put in the sauce. Make 20 - 24 meatballs.
8. Serve over favorite pasta with green salad and garlic toast.