Posted in Ground Bison, Pasta, Vegan by omission

Eggless Spaghetti and Meatballs

Hi All,

I created this gluten/dairy free eggless spaghetti and meatballs in 2008! I was helping people with a lot of food allergies at the time. I wanted to see if I could come up with an eggless meatball that tasted good.

Well, I did it and wanted to share this again. This is so incredibly flavorful and this recipe made it into our meal rotation! I have made meatballs without any bread crumbs that turned out great as well for a paleo friendly version.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Eggless Spaghetti and Meatballs…

  • HEAT 1 tbsp. coconut oil in a large pot on medium high heat.
  • SAUTE 1 small onion until just about tender.
  • STIR 1 small shredded carrot and 3 cloves chopped garlic.
  • STIR in 1 tsp. dried basil, 1 tsp. dried thyme, 1 6 oz. can tomato paste, and about a cup of broth; simmer 2-3 minutes.
  • REMOVE 1/2 of the mixture from heat and let cool in a bowl.
  • ADD to the remaining mixture that’s in the pot; 1 tbsp. dried Italian seasoning, 1 tbsp. dried oregano, 1 cup of water, 1 bay leaf, 1-14.5 oz. can of unsalted, fire roasted tomatoes, and bring to a boil.
  • TURN heat to low and simmer, stirring occasionally. Let this simmer for an hour or more.
  • COMBINE 1 lb. ground bison, 2 tbsp. brown rice bread crumbs, 1 tsp. dried Italian seasoning, 1 tsp. oregano, the cooled mixture, and S/P.
  • ROLL into 1 inch balls and place on greased baking sheet.
  • BAKE in a 350 degree preheated oven for 30-45 minutes until fully cooked; rotating them 1/2 way through the cooking process.
  • COOK a pkg. of brown rice spaghetti (I use the tinkyada brand) a couple minutes less than recommend.
  • STIR spaghetti into sauce adding some of the pasta water (up to ½ cup).
  • ADD 1 tbsp. EVOO and S/P.
  • GENTLY stir in meatballs or serve those on the side. Take off heat and allow sauce to absorb into noodles for about 5 minutes before serving.
  • SPRINKLE with fresh torn or chopped sweet basil.

I have cooked these meatballs in the sauce before and they were just as fabulous! You would think that eggless spaghetti and meatballs would be dry, especially using ground bison! Nope, tastefully delicious!

Grateful Day – I am grateful that I was lucky enough to experience giving birth. I thought it would never happen to me!

What is your favorite gluten free noodle brand?

Thank you for listening!

 

 

Author:

Integrative Wellness Community

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