Tomato Pasta Sauce with Meatballs
Adapted from the
Complete Gluten - Free Cookbook

Meatballs

Ingredients

• 1 lb. lean ground beef (80% lean)
• 2 tbs. ground flaxseed
• 2 tbs. warm water
• 1/4 cup cooked, cooled brown rice
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried sage
• 1/2 tsp. dried parsley
• 2 tbs. tomato paste
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions

1. In a large bowl combine flax seed and warm water. Let stand for 5 minutes. Add with tomato paste.
   
2. Add to the flax-seed, tomato paste mixture the ground beef, rice, herbs, salt, and pepper, mix gently with a fork. Shape into 1-inch balls. Place in a single layer on jelly roll pan.
   
3. Bake in 400 degree oven for 15 to 20 minutes, or until no longer pink in the center. Remove from pan and let drain on paper towels. Add meatballs to 3 cups of tomato pasta sauce. Serves 4.
   

Tomato Pasta Sauce
* Note: This recipe makes 6 cups of sauce - you will only need 3 cups for the sauce with meatballs.

Ingredients

• 1 tbs. EVOO
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/3 cup fresh rosemary, snipped
• 1/2 tsp. dried oregano
• 2 tbs. chopped fresh parsley
• 1/2 cup dry red wine
• 3 cups chopped seeded, peeled tomatoes or 2 (28-oz.) cans of whole tomatoes, with juice
• 1 - 8 oz. can tomato sauce
  
• 1/4 cup capers, well drained
• 2 bay leaves
• 1 tsp. grated lemon zest

Directions

1. In a large saucepan, heat EVOO over medium heat. Add garlic, onion, and rosemary; cook, stirring for 5 minutes, or until tender. Slowly add wine, then add remaining herbs, tomatoes, tomato sauce, capers, bay leaves and lemon zest; bring to a boil. Reduce heat to medium-low and simmer stirring occasionally, for about 1 hour, or until thickened. Remove bay leaves before serving.

Roasted Spaghetti Squash

Ingredients

• 1 (about 3 lb.) spaghetti squash
• EVOO cooking spray

Directions

1. Halve spaghetti squash; remove pulp and seeds. Coat squash liberally with EVOO spray. Place squash cut-side down on roasting sheet lined with parchment paper. Roast at 400 degrees for 45 minutes to 1 hours, or until tender. Let cool slightly. Scrap strands out with fork. Serves 4.
   

Green Leaf Lettuce with Balsamic Vinaigrette

Ingredients

Salad

• 1 head green leaf lettuce, cleaned and chopped

Balsamic Vinaigrette
Recipe courtesy of Williams-Sonoma

• 1/2 cup EVOO
• 1/4 cup Balsamic Vinegar
• 1 clove garlic
• salt and pepper to taste

Directions

1. Whisk together Balsamic Vinaigrette. Toss desired amount with lettuce.
   

The complete meal...


Random Facts:

• I drive with a lead foot.
  
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