As a kid I always loved spaghetti and meatballs… It’s one of those things that you just can’t not love! And if you are one of those people with an aversion to it, then there must be something slightly wrong with you. No offense, okay maybe a little.
I have a trip to Israel coming up next month and started complaining to Jonathan about how I felt fat and bloated… whilst of course still craving meatballs. So I’ve temporarily cut out the love of my life, pasta, and went b-line for the meat instead. A few meatballs never hurt anybody, am I right?
This meatball and tomato sauce concoction is a little more on the adult side as it does hold a very rich taste, but thats not to say that you can’t feed it to your kids with a refined palate beyond their years. It’s easy to make, and you’ll feel like you’ve just been to Italy and back all in one bite. I swapped the spaghetti for rice and my test panel were still very happy. Of course if your feeling traditional and don’t mind the carbs you can always throwback to that perfect spaghetti and meatballs, just don’t forget to leave some for Lady and her tramp.
You will need
- 1 tablespoon coconut oil
- 1 lb chopped beef
- 1 handful parsley, chopped finely
- 1/2 tablespoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt and black pepper
- 2 large onions, diced finely
- 4 garlic cloves. Two crushed, two left whole
- 1 large tomato, diced
- 2 large carrots, diced finely
- 1 large can crushed tomatoes
- 1 small can tomato paste, about 6 tablespoons
- 1 bay leaf
- 1 1/2 cups water
- salt and pepper to taste
- To start, preheat a large skillet with the coconut oil on low/medium heat.
- Add in the onion, leaving 3/4 cup behind, and then add in the crushed garlic until translucent. Then add in the carrots.
- In a large bowl, mix the beef, remaining onion, parsley, cinnamon, allspice, salt and pepper, until fully combined. Set aside.
- Add the bay leaf, fresh tomatoes, canned crushed tomatoes and the paste to the onion, carrot and parsley and mix well until the tomato paste has broken down to liquid. Add in half of the water.
- Heat a separate skillet, add 1 teaspoon coconut oil, then add in the meatballs, browning all sides.
- Transfer the meatballs to the tomato sauce, cover and leave for about 20 minutes.
- Stir and add in extra water if needed. Cover again and leave to cook for an additional 20 minutes. Garnish and serve.