GAPS spaghetti and meatballs

** if eggs and tomatoes bother you, don't eat this. Also, you can add parmesan if you can have it. I'm not "there" yet.


I love Italian food. It was my favorite cuisine as a child and I could eat pasta every day. Ok, in college, I did and gained 30 lbs, and then went on a daily diet of pizza.

I miss those foods. Enter much sorrow and crying here ____.

Eggplant-
Cut eggplant into 1'4" slices. Sprinkle with salt and let sit on a rack or plate with paper towels 15 minutes. (Meanwhile make sauce and meatballs) Then rinse  eggplant well, Cut into noodle ribbons.

Boil water and cook..
1 carrot, chopped, until soft. Strain.
Drizzle olive oil in a pan just to coat.
Dice...
1/2 red onion
3 cl garlic
sauté until translucent. Add carrots.
Add salt, pepper, italian seasoning to taste.
Place in food processor until saucy.
Add sauce back to pan, add bay leaf, cook slowly.

MEATBALLS
In a food processor, mix up..
1/4 red onion (if large..1/2 if small)
1 cl garlic
handful or less parsley (to taste)
pinch salt and pepper
pinch italian seasoning

Add the mixture to 1 lb organic ground beef.
Add 1 egg.

Mix mix mix by hand.

Heat a pan, add oil if the meat is very lean. Cook up the meat balls, turning to cook evenly.

Add meatballs to sauce,

Heat saucepan and just barely coat with olive oil.
Add eggplant noodles and cook, medium heat, 30 seconds to 2 minutes until desired consistency, tossing often.

Pour sauce, meatballs over eggplant noodles. Garnish with parmesan if you can.