Tomato-Cream Spaghetti and Sweet Potato Meatballs
The Sauce- it's less of a recipe and more of a process!
The sauce begins as ordinary cream sauce- Earth Balance Buttery Spread and Wondra flour mixed over low heat into a paste. Slowly add milk (I used a mix of skim and half and half). Add salt, pepper, and Penzey's Black and Red to taste. I also added a splash of white wine. When the sauce began to thicken, I added sliced fresh Parmesan cheese and some Kraft Grated Parmesan when I ran out of the real stuff. Then, *sneaky alert* I added about a half cup of pureed cauliflower.
In the magic bullet I chopped together minced garlic, green and purple onions (from the bucket!), and fresh basil and oregano leaves (also from the bucket!). Then, I pureed about 6 fresh roma tomatoes, skins and all. All of the pureed goodness went into the cream sauce, turning it into a tomato cream sauce. Because I like my sauce a bit chunky, I diced up 4 more romas and added them directly into the sauce to give it some texture. The sauce simmered for about an hour, then I let it sit covered for another hour before I simmered it again (when adding the meatballs)
Sweet Potato Meatballs
- 1 pound of grass-fed ground beef
- panko bread crumbs
- ground flax seed
- about a 1/2 cup of pureed sweet potato
- one egg
- Penzey's dehydrated onions
- garlic salt, salt, pepper, Penzey's Italian Herbs, Brady Street Cheese Sprinkle, and Fox Point Seasoning
I cooked the meatballs by adding them into a pot of boiling vegetable broth (water with vegetable soup base mixed in). Add the meatballs, cover, and boil until no longer pink. When the meatballs were fully cooked, I added them directly into the tomato-cream sauce.
I served the meatballs and sauce over a mix of regular and whole wheat spaghetti noodles. Yum.