HOMEMADE SPAGHETTI & VENISON MEATBALLS BY LIANA WERNER GRAY
INGREDIENTS:
For the sauce:
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 small yellow onion, diced
- 2 garlic cloves, chopped
- 5 large organic tomatoes, chopped into bite-size cubes
- 1 container of Organic cherry tomatoes, halved
- 1 tablespoon tapioca flour
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon dried oregano
For the spaghetti:
- 1 box gluten-free Chickpea Spaghetti (Explore Cuisine)
For the meatballs:
- 2 tablespoons extra-virgin coconut oil
- 2 eggs
- 1 package of Force Of Nature ground venison
- 1 teaspoon sea salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon dried rosemary
For the garnish:
- 1 handful of fresh parsley
- 1 handful of broccoli sprouts
PREPARATION:
- Start with making the tomato sauce: Heat the oil in a pot over medium heat. Add the onion and garlic and sauté a few minutes, until the onion turns translucent, stirring occasionally. Add the tomatoes, 1 cup water, tapioca, and spices. Bring the mixture to a boil, then reduce the heat to medium. Cook for 15 minutes more, stirring occasionally, until you have a beautiful tomato sauce. It’ll be all melded together with some chunks and juicy looking. Remove from heat.
- Make the chickpea spaghetti: Cook per the box instructions.
- Make the meatballs: Heat the oil in a frying pan over medium heat. Meanwhile, beat the eggs in a bowl and add the ground venison to them. Use your hands to combine the ingredients well, then add the spices and mix again.
- Roll the meat mixture into balls your desired size. Add the meatballs to the frying pan and cook until desired doneness, turning occasionally to brown on all sides.
- Assemble the bowls: Place the pasta in 4 bowls, then divide the meat-balls evenly and top with the tomato sauce. Garnish with fresh parsley and broccoli sprouts!
*Recipe by Liana Werner Gray (@lianawernergray, @theearthdiet)
