Spaghetti & Meatballs
From the desk of Stacey Nussbaum, HHC...
My man’s favorite cuisine is Italian and he especially loves his spaghetti and meatballs on a weekly bases. From time to time, I do indulge with him and enjoy a delicious Italian meal out filled with homemade pasta, cured meats, cheese, wine and tiramisu J. But, when it’s time for me to make an Italian meal at home, I always tweak the recipes and incorporate more nutritious ingredients. For example, I only serve brown rice pasta as opposed to wheat pasta and I use maple syrup as a sweetener in my read sauce instead of white sugar. I also add as many vegetables as possible without changing the taste and texture of the dish. I would not want to deprive him of his favorite child hood meal and at the same time, I want to maintain my integrity in creating healthy and nutritious meals for both of us.
My latest take on spaghetti & meatballs is so worth sharing! I made my homemade red sauce (courtesy of his family recipe) as usual with grass fed meatballs (my mom’s recipe below) and spinach, all served over QUINOA! I know what you’re thinking…it doesn’t sound good at all. And I thought the same thing for years, which is why it took me this long to try it and fall in love. The quinoa was delicious in the red sauce and allowed the meatballs to be the highlight of the dish. Give it a try and let me know what you think!
1 lb ground beef (grass fed)
½ onion diced
2 tablespoons Dijon mustard
2-2 ½ tablespoons red sauce
2 tablespoons soy sauce
1 tablespoon crushed fresh garlic or ½ tablespoon powder
½ cup almond meal
1 teaspoon sea salt
extra virgin olive oil
Mix all ingredients together with your hands. Heat pan with extra virgin olive oil and form beef mixture into bite sized balls. Cook for 3-5 minutes (depending on the size) and flip for another 3-5 minutes. Add the meat balls to pot with sauce and cook for an additional 15-20 minutes. Pour sauce over cooked quinoa and enjoy!