CHIA SEED MEATBALLS WITH HIDDEN VEGGIE PASTA SAUCE
Chia seeds are used as a binder in lieu of bread crumbs in this recipe. And I hide some extra veggies in my sauce to get my family to eat their veggies! You can certainly add or substitute other veggies as your taste prefers. My family didn't even notice the addition of the veggies or chia seeds. So delicious!
Provided by Chef BeeGee
Categories Sauces
Time 6h30m
Yield 3 meatballs and sauce, 8 serving(s)
Number Of Ingredients 27
Steps:
- SAUCE:.
- 1. Steam the carrots for 20 minutes until tender.
- 2. Add the spinach to the carrots and continue to steam for 5 minutes.
- 3. Add carrots and spinach to food processor and puree (approx. 2 minutes).
- 4. Open one can of the petite diced tomatoes and add to the food processor, blending the tomatoes, carrots and spinach together until all large chunks are gone.
- 5. In a large pot, warm olive oil over medium heat.
- 6. Add the onions and saute until translucent.
- 7. Add the garlic and saute for 1 more minute.
- 8. Then add the carrot/tomato/spinach mixture,along with all the remaining SAUCE ingredients.
- 9. Simmer on low heat for 4-6 hours, uncovered. Stir occasionally.
- MEATBALLS:.
- 1. Pre-heat oven to 350 degrees.
- 2. Add all of the meatball ingredients to a bowl, and knead with hands until combined thoroughly.
- 2. Let the mixture rest for 10 minutes so chia seeds can soften.
- 3. Form mixture into small meatballs and place in an ungreased 9x13 inch pan - should make 24 meatballs and fit the pan perfectly.
- 4. Bake for 20 minutes at 350 degrees.
- 5. Once done, add the meatballs to the sauce cooking on the stove.
- 6. Serve over your favorite pasta or on a hoagie!
Nutrition Facts : Calories 488.4, Fat 27.5, SaturatedFat 9.5, Cholesterol 129.8, Sodium 880.1, Carbohydrate 34.1, Fiber 7.7, Sugar 18.3, Protein 29.7
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