Sweet Spice Spaghetti Sauce & Meatballs
Sauce:
1⁄4 cup olive oil 1 large onion chopped 1 cup freshly chopped celery 2 cloves of garlic minced 2 Tbsp Italian parsley 3 cans tomato sauce (wheat/gluten free) or 10-15 fresh tomatoes pureed 1 can tomato paste (wheat/gluten free)
Spice Blend:
1 Tbsp brown sugar or pure maple syrup
1⁄2 tsp cinnamon 1⁄2 tsp dry oregano 1⁄2 tsp black pepper
1⁄2 tsp rubbed sage
1⁄2 tsp dried thyme
1⁄4 tsp cloves 1⁄4 tsp nutmeg
Meatballs:
2 lbs ground beef 1 onion grated 1 cup organic rice crispy crumbs (wheat/gluten free) 3 cloves of garlic crushed 1⁄2 cup milk or coconut milk 1-2 large eggs
1 (16 oz.) pkg of Brown Rice Spaghetti Noodles
In a large Skillet heat the oil over medium heat and sauce the onion, celery and garlic. Remove from heat and set aside.
Combine the tomatoes or tomato sauce, tomato paste, Italian parsley, sugar, cinnamon, oregano, black pepper, sage, thyme, cloves, nutmeg, and sautéed vegetables into a stockpot and simmer for about an hour.
While sauce cooks mix together in a separate bowl the ground beef, grated onion, rice crispy crumbs, garlic, eggs, and milk then shape into 2 inch round balls.
Place the meatballs into a 9 x 13 pan and bake for 25-30 minutes at 350 degrees.
add the cooked meatballs into the sauce and simmer for another 15-20 minutes.
Cook Brown Rice Noodles as per package instructions cook, drain, rinse, and serve with the sauce and meatballs and a side of salad.