Use ground chicken or turkey for the meatballs if desired.


Dice the onions, carrots and celery and mince the garlic.

Chop the parsley and basil. 

In a thick bottomed pot, add the olive oil, 1 onion, carrots and celery and sauté on high for 2 to 3 minutes.

Add 6 cloves of minced garlic and cook for an additional 2 minutes. 

Add the strained tomatoes, 1/4 cup chopped parsley, 1/4 cup chopped basil and season with salt and pepper to taste.  

Reduce the heat to medium-low and simmer for 15 minutes (while you make the meatballs), then slightly purée the sauce with an immersion blender.

To make the meatballs, start by preheating the oven to 375°.

In a bowl, combine the eggs, 1 onion, remaining garlic, 1/4 cup chopped parsley, 1/4 cup chopped basil, quinoa flakes, parmesan cheese and sea salt and pepper to taste.  

Add the meat and mix once more.

Divide the mixture into 12 meatballs. 

Place the meatballs on a nonstick baking sheet and roast in the oven for 20 to 30 minutes, turning once.

When the meatballs are brown and slightly crispy, remove from the oven and add them to the sauce. 

Place the meatballs and sauce back into the oven and reduce the heat to 350°.

Cook for 2 hours, stirring occasionally.

Serve with gluten-free spaghetti, spiralized zucchini noodles, roasted spaghetti squash or with a side of vegetables.