One of my husband’s favorite things that I make him is my Orange Sauce. You can look back and find that recipe on this blog. The problem is, it has roasted red bell pepper and I can not eat nightshades. I had a craving and just felt there was a solution to making this sauce. I picked up some small butternut squash from my farmer’s market and voila!
I’ve also figured out my meatball recipe! I’ve been trying for about a year now on how to make a good, juicy meatball. I want to encourage you, even if you fail on a recipe, don’t give up! Try and try again.
Here’s what you’ll need for this yummy yellow sauce:
- 1 to 2 pounds of Grassfed Ground Beef
- 1 Large Clove of Garlic
- Italian Seasoning
- Salt and Pepper (Omit Pepper for AIP. Sauce isn’t AIP but you could enjoy these meatballs.)
- 2 Small or 1 Large Butternut Squash, Peeled and Diced
- 1 Large Onion, Sliced
- 1 Can of Artichoke Hearts
- 1- 4 Ounce Package of Garlic and Herb Goat Cheese
- 1 Cup of Parmigiano Reggiano, Grated or Pulsed till Fine in a Food Processor
- 1 Cup of Half and Half
- Olive Oil
Prepare all of your vegetables and set them aside in different bowls.
Throw the diced butternut squash onto a baking sheet. Drizzle with olive oil and set under the broiler for 10 minutes. Stir the squash around and try to flip each piece. It doesn’t have to be perfect though. Put it back under the broiler for another 7 to 10 minutes. When you use your broiler, don’t walk away from it. Keep a very close eye on it. Set it aside once it is done.
Add olive oil to a large pan. Heat it on medium to medium high heat (depending on your stove) and saute the onion and artichoke hearts. Add garlic and herb cheese. Allow it to melt then start adding the half and half. After it come to a bubble add the Parmigiano. Stir until well combined and bubbly.
Carefully, place the sauce in a blender or food processor. Blend until it is smooth.
For the meatballs, add the spices (or change it up, use what you like) and mix with your hands. Form into small balls and place on a baking sheet. If you use non-stick aluminum foil it’ll make the process of using the broiler twice, easier. Here’s the part that I figured out. My meatballs were about the size of if you made a circle by placing your pointer finger and thumb together. Nothing bigger. Maybe…Ping Pong ball size if that helps. I spaced them out on the sheet and put them under the broiler for only 10 minutes. I was (and had been) putting them in for 10 minutes each side. My best advice is to go ahead and break one open.
If you’re gluten free, you can try to find a gluten free noodle or I enjoy sweet potato starch noodles. You can find them in Asian grocery stores. Or, if you aren’t paleo or gluten free, feel free to enjoy with your favorite pasta of choice. You can also try chicken instead of beef as well. Top off with some extra parmigiano reggiano and devour.
I hope you enjoy this recipe! I want to encourage each and everyone of you that may be dealing with food allergies to keep trying! Food should be enjoyed and delicious…To me, it’s only..You know, Common Sense. Make sure you come back next time to see what I can recreate next.
-Ami M. Lee, Sauce Loving, Common Sense Cook