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.
No-Tomato Spaghetti and Meatballs
|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|
- 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)
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.
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!
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.
Haha! ‘Meatballs are supposed to be brown!’ haha… I have not had anything ‘brown’ for 3 years now! 😛