Spaghetti and Veg Balls in Tomato Sauce

This is the 19th recipe in our 30 Day Nature Isle Recipe Marathon. This is another recipe that you can change the vegetable combination. Use whatever vegetables you have on hand.  If you juice regularly this is a good way to use the pulp.

Spaghetti and Veg Balls in Tomato Sauce

1 pkt spaghetti

1 small beet

1 large carrot

1 chunk pumpkin
Handful of spinach leaves

1 cup chopped green seasoning mix(chives, parsley, celery)

5 cloves garlic

1 onion

1 1/2 cups flour

Sea salt

1 can tomato sauce

2 tbsp curry

Method

Spaghetti: Cook spaghetti in salted water according to directions on package. While spaghetti is cooking we will work on the sauce.

Sauce: Saute remaining onion in coconut oil or olive oil until translucent. Add 1 tbsp of the curry, and saute for another 10 seconds or so.  Add tomato sauce, sea salt and about 2 cups of water.  Let come to a boil then lower heat. While sauce is simmering we will work on the veg balls.

Veg Balls: Grate beet, carrot, pumpkin and garlic.  Chop onion and spinach leaves and add 3/4 of chopped onion and the chopped spinach to grated vegetables. Add green seasoning, 1 tbsp of the curry and sea salt. Mix well.  Add flour and mix thoroughly. Form into balls and add to sauce.  Cover and let cook for about 10 minutes or so. If the sauce does not cover the balls then after 10 minutes turn the balls in the sauce and let cook for another 5 minutes or so. Taste sauce and adjust salt to taste.
Spoon the veg balls and sauce over the spaghetti and enjoy!

N.B. For those who like a little sweetness to their tomato sauce feel free to add a little tomato ketchup or sugar to the sauce.
Also for those who have a food processor, use it. It will make the chopping process easier.

Here's a closeup of the veg ball:

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