I loved making this meal on my dairy-free diet because I always felt so satisfied after eating it. It is delicious! To make it more allergy-friendly, you could substitute rice pasta. Even better, spaghetti squash.
Meatballs: I can’t take credit for my meatballs. I use the meatballs recipe here at Speedbump Kitchen. If you are wheat-free, omit the bread crumbs. Make sure you use lots of oil when you saute the onion.
Spaghetti Sauce:
Ingredients:
– I use a basic jarred pasta sauce as my base.
– onion
– red or green pepper
– 4 shredded carrots
– garlic
– crushed red pepper
-sugar
– olive oil
Instructions:
Saute chopped onion in olive oil. Add chopped peppers after a minute or two. Saute until soft. Add salt and pepper generously along with a few cloves of pressed garlic. Add shredded carrot and cook just until it turns a bright orange color. Add jarred spaghetti sauce and a spoonful of sugar, simmer for 20 minutes, and then season to taste. Add meatballs and spoon over your pasta or spaghetti sauce. Serve with a balsamic-dressed salad!
– meatballs (see above)
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[…] and Sour Meatballs – I make the meatballs from here, which are allergy-friendly (making sure they are smaller than normal), and the sauce from […]