115.5 oz canred kidney beansrinsed and drained (or 1/2 cup dried beans cooked rinsed and drained)
16 oz can tomato paste
128 oz cancrushed tomatoes
2cupsreserved pasta water
In a large pot saute chopped onions, zucchini, garlic, yellow squash, tomatoes and mushrooms in olive oil and salt until tender and tomatoes have burst. Divide this mixture (1/2 and 1/2 if you want a more chunky spaghetti sauce or 3/4 and 1/4 if you want a less chunky spaghetti sauce). Allow to cool slightly
Take part of the veggie mixture and place it in the smoothie blender with the red beans and 3 tablespoons Italian Seasoning and blend until smooth. Set aside
Preheat oven to 400 degrees. Line a 13 X 9 pan with foil; spray with cooking spray
In a large bowl add ground beef, Italian Sausage, bread crumbs, eggs, and 3/4 of the veggie bean mixture. Use your hands and mix until combined.
Take 1 tbsp side chunks of meat and roll into balls.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Pasta and Sauce
In the same pot, you sauteed the veggies combine remaining sauteed veggies, blended veggies, Italian seasoning, tomato paste, and crushed tomatoes. Bring to a boil then reduce to simmer for 15 minutes.
Make the pasta 2 minutes shy of the package directions. Once done reserve 2 cups of pasta water and drain and rinse the pasta.
Add pasta and pasta water to the tomato sauce and allow the noodles to finish cooking in the sauce, stir occasionally.
Serve with the meatballs and enjoy watching your kids eating their veggies!
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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