No-Tomato Spaghetti and Meatballs

We went to Good Food and Wine show a couple of weeks ago and one of things I found, that I really loved was a range of wholegrain pastas from Pangkarra Foods in the Clare Valley.  I bought some there (definitely not enough) and decided to try and make a no-tomato sauce for spaghetti and meatballs.  Something I hadn’t tried yet.  The inspiration for the sauce came from my No-Tomato Sauce and Pumpkin and Lentil Pasta recipes.  It was a winner, even Oscar ate it with no complaints.  Well he did have one: “Meatballs are supposed to be brown mum”.  He has “brown” ones at day care, but as we eat mostly white meat at home these were chicken.  Of course the meatballs can be made with any flavour of meat you choose.


Pangkarra Spaghetti


No-Tomato Spaghetti and Meatballs

Serves 4-5
Prep time 40 minutes
Cook time 40 minutes
Total time 1 hours, 20 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Tomato-free spaghetti and meatballs.


  • 400g spaghetti

For the sauce:

  • 1/2 Large leek (finely chopped)
  • 2 teaspoons minced garlic
  • Sunflower oil
  • 2 Large carrots (roughly chopped)
  • 1 Medium zucchini (peeled and roughly chopped)
  • 1/2 Medium sweet potato (peeled and roughly chopped)
  • 400g tinned chickpeas (rinsed and drained)
  • 500g home made chicken or vegetable stock (Refer to Basics Page)
  • 1 teaspoon citric accid
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 400g tinned lentils (rinsed and drained)
  • 250ml water

For the meatballs:

  • 500g skinless chicken fillets
  • 1 teaspoon golden syrup
  • 1 egg white
  • 2 spring onions (finely chopped)


To make the meatballs:
1. Place the chicken fillets in a food processor and process until minced.
2. In a large bowl, combine the chicken, golden syrup, egg white and spring onions.
Using wet hands, shape the mince mixture into small balls and place on a tray or plate lined with cling wrap. Refrigerate for at least 30 minutes.
Spaghetti and Meatballs
To make the sauce:
4. Place the carrots, zucchini, sweet potato and chickpeas into a food processor and process until finely chopped. Set aside.
5. In a large saucepan, cook the leek and garlic in a bit of oil for a few minutes until soft.
Add the processed vegetables, stock, water, citric acid, salt, sugar and lentils to the sauce pan. Bring to the boil then allow to simmer for for 20 minutes, stirring occasionally.
Spaghetti and Meatballs
Add the meatballs to the sauce and cook for another 20 minutes, or until the meatballs are cooked through. Gently stir occasionally.
Spaghetti and Meatballs
To serve:
8. Cook the spaghetti as per the instructions on the packet, and drain.
Serve the spaghetti into bowls then top with the meatballs and sauce.
Spaghetti and Meatballs


Moderate Salicylates, Low Glutamates, Low Amines

Variations: the meatballs can be made with any kind of preservative-free mince.

Refer to the basics page for home made stock recipes.



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4 Responses to No-Tomato Spaghetti and Meatballs

  1. Karina says:

    Thisis quitesimilar tothe pasta sauce I created. I used leek, beetroot, carrot, red lentils and vegetable stock. I make up a big batch of the thick soup and freeze it. I like spag bol, so i minced some fresh lamb…. Tasted very good. I will give the meatballs a go next!

    • Oscars Mum says:

      Thanks Karina, your sauce sounds good too. I haven’t done anything with beetroot as I’m not a big fan, but may have to try it.

  2. Evelyn says:

    Haha! ‘Meatballs are supposed to be brown!’ haha… I have not had anything ‘brown’ for 3 years now! 😛