Ingredients: For the Sauce
1 lg. can tomato puree
2 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 Heaping Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
1 Heaping Tbsp. Bittersweet Herb Farm Garden Harvest Seasoning
Salt and pepper to taste
Cooked Spaghetti for serving
Directions: For the Sauce
In a medium saucepan add tomato puree, Bittersweet Herb Farm Garlic with Rosemary Oil, Bittersweet Herb Farm Chili Pepper with Garlic Oil, Bittersweet Herb Farm Zesty Garlic Seasoning and Bittersweet Herb Farm Garden Harvest Seasoning. Heat on low stirring occasionally for about 15-20 minutes.
Ingredients: For the meatballs
2 Cups chickpeas
4-5 Tbsp. aquafaba (juice from chickpeas)
6 Tbsp. almond flour
2 Tbsp. Bittersweet Herb Farm Smoked Onion Seasoning
Salt and pepper to taste
Directions: For the meatballs
In a food processor or blender add the chickpeas, aquafaba, Bittersweet Herb Farm Smoked Onion Seasoning and almond flour. Blend until smooth. Use an ice cream scoop to make meatballs. Place on a cookie sheet covered with parchment paper and bake at 450 degrees for 20-25 minutes.
Place cooked spaghetti on a plate and top with meatballs and sauce. Enjoy!
To watch the full video click on the link below:
https://www.facebook.com/BittersweetHerbFarm/videos/717980182398984