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Pecan Meatballs with Chickpea Spaghetti


1 cup gluten free oats

2 cups whole grain bread crumbs

1 cup pecan meal

½ onion finely chopped

2 stalks of celery

½ tsp dried oregano

½ teaspoon paprika

½ tsp garlic powder

1tsp Braggs Liquid Aminos or low sodium soy sauce

½ tsp salt

See Instructional Video


Preheat oven to 350 F. Combine oat and pecan meal in a large bowl. Combine remaining ingredients in a food processor, process until finely ground. Add mixture to dry ingredients, stir in thoroughly mixed. Allow the mixture sit for 5-10 mins to absorb moisture.

From mixture into 1-inch balls, pressing firmly with hands to shape the balls well; place on a prepared baking dish.

Bake until browned, about 30 mins, turn meatballs over halfway through

For the Chickpeas Spaghetti – Bring the pot of water to boil, add a pinch of salt add Chickpeas spaghetti and let it cook until well done. Sauce- chop onion, garlic and sweet peppers and sauté in a small amount of water and add organic pasta sauce and

bring to a boil.

Serve Pecan meatballs with sauce and spaghetti with a side of salad.


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