KookingWithKofi

Balliiiiiinnnnn….Meatballin that is!

• By Kofi
• September 17, 2014
• No Comments

I have an undying affection for meatballs and I am not afraid to say it! I am always looking to make things from scratch as much as possible, so I can specifically control the seasoning. So, when I decided to make my version of spaghetti and meatballs, I decided I wanted to make my own tomato sauce. On top of making my own tomato sauce, I wanted something that was clean and different to add in this classic dish. My solution was adding a leech, basil, cucumber, and lemon juice to the dish as a base. I also did not want the classic beef and pork meatball; instead I used turkey adding flax-seed and oatmeal flour as the binder.

Song While Cooking: Apocalypso – If I know you

Song While Eating: Galantis – Friend

Tomato Sauce

• 3 Heirloom Tomatoes
• 2 tablespoons of Tomato Paste(organic)
• ½ white onion
• 3 garlic cloves
• 1 sprig of Fresh Basil
• 2 tablespoons of Olive Oil
• 2 tablespoons of Crumbled Goat Cheese
• 1 teaspoon Balsamic Vinegar
• Pinch of Rosemary and Dried Basil

For the sauce, I combined everything above (except Rosemary and Dried Basil) into the blender and got a coarse consistency for the sauce. I let this cook down for about 15-20 mins, adding salt and pepper to taste. Now because I added the tomato paste there was not much salt need at all and I wanted to keep it fresh, highlighting the ingredients. This cook time is perfect, while you brown up the meatballs. I added the dried Rosemary and Basil to finish the sauce, once I added meatballs to the sauce.

  Meatballs

• 1 lbs Ground Turkey
• ¼ cup Flax Seed Flour (grounded whole flax seed in a grinder)
• ¼ cup Oatmeal Flour (again grounded in grinder)
• 1 Egg
• 1 tablespoon Italian Seasoning
• 1 tablespoon of Onion Powder
• 1 tablespoon of Red Pepper
• 1 tablespoon of Dried Basil
• 3 Shallots(diced)
• 2 Garlic Cloves(diced)
• Salt and Pepper to taste( I put a few pinches of salt and was more liberal with pepper)

I combined the above all together in a bowl and formed a little bigger than golf ball sized meatballs. It yielded about 10 meatballs. I browned all the meatballs, which took about 10 mins and then combined it with the above sauce. Once everything was finished, I added the lemon-cucumber-leech juice to the bottom, noodles and the rest was history!!