Neatballs with Puttanesca Sauce

July 11, 2009

A recipe courtesy of Carolyn Akens, of Carolyn’s Raw Foods.

We are, all of us, subject to sudden bursts of nostalgia, which might explain why we enjoy recreating a recipe using one type of ingredient versus another. Case in point, have you ever wanted to recreate a meatless version of Italian meatballs and red sauce? Perhaps Neatballs with Puttanesca Sauce is just the recipe to please the desire.

Focusing on the sauce itself, Puttanesca Sauce is an Italian spicy, somewhat salty tomato-based sauce made typically with practical inexpensive, easy to find staple ingredients generally found in an Italian pantry [tomatoes, garlic, olives, capers]. In Carolyn’s delicious version of this sauce, she combines sun-dried tomatoes and roma tomatoes to create a lovely flavorful base, and she pairs this delicious sauce with neatballs, a raw vegan versions of meatballs.

Mmmmm neatballs! These are a snap to make. The fun part was forming my neatballs, which I made pretty tiny, just slightly large than the size of a melon baller. Of course you can make them as small or as large as you want.

This dish is rich enough to satisfy a hearty appetite, and it is a versatile recipe that can be served as an appetizer, or main course, either way it taste great. Also, you could pour the sauce and neatballs over a mound of raw zucchini pasta. The idea of using kelp noodles occured to me, and though this suggestion detours a bit from the Italian theme, I can imagine it would make a delicious alternative choice for noodles. Which ever way you decide to serve this wonderful recipe, I’m sure you will enjoy it. Buon Appetito!

Neatballs with Puttanesca Sauce

Neatballs

2 cups soaked walnuts
2 Tablespoons lemon juice, freshly squeezed
2 teaspoons extra virgin olive oil
2 teaspoons wheat-free tamari
2 teaspoons granulated garlic powder
1/2 teaspoon Celtic sea salt
2 Tablespoons Italian Parsley, roughly chopped
2 Tablespoons onions, roughly chopped
1 Tablespoon Italian seasoning

Place the first six ingredients in the food processor and process into a pate. Stop and scrape down the sides of the bowl with a spatula. Transfer the pate to a mixing bowl and add the remaining three ingredients and mix well.

Form the pate into neatballs and place on serving plate. Cover each neatball with a tablespoon of marinara sauce and serve.

Puttanesca Sauce

1/2 cup sun-dried tomatoes
1 cup roma tomatoes
2 Tablespoons Kalamata olives
2 Tablespoons extra virgin olive oil
1/4 cup onions, roughly chopped
2 garlic cloves
2 Tablespoons Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon chili pepper flakes
1/2 teaspoon Celtic sea salt
1/2 teaspoon black pepper, freshly ground

In a Vita-Mix or food processor, combine all of the ingredients and blend until smooth.

********

Carolyn Akens, Master Raw Food Chef and Instructor

Visit Carolyn’s blog to learn more about her Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Pastry Unbaked Training, 30-Day Raw Weight Loss System

Read my interview with Carolyn

Tweet This: Send Page to Twitter

-->

Comments

8 Comments so far

Nicole( The Fitness Freak) on July 11, 2009 Saturday, 8:55 am
This looks absolutely delish! The food I miss the most since becoming Raw is cooked tomatoes. This looks like it will hit the spot:)~
Zucchini Breath on July 11, 2009 Saturday, 11:52 am
I’m going to make this for dinner tonight! Wow, thanks! My guy was just waxing poetic about meatball sandwiches yesterday maybe this will help him out and keep us both raw at the same time!

I’ll take definitely take photos and post them, too!

Cheers!
earthmother on July 11, 2009 Saturday, 4:16 pm
When I first saw this, I thought “Oh great, probably involves hours of prep and then hours in the dehydrator.”

Ha! Now THIS is a “Raw In 10 Minutes” meal! My favorite kind. Mmmmm.

Loving Chef Carolyn. I devoured her Agape bars!
andra on July 11, 2009 Saturday, 6:12 pm
This looks so yummy! And I have fond memories of making meatballs as a child with my grandmother (the ones she used mint in :) She would make a tomato based sauce for them. These look divine and doable for a newbie :)

Have a wonderful weekend and week. andra
Isle Dance on July 12, 2009 Sunday, 10:28 pm
Oh. My. Goodness. !
Cheris on July 14, 2009 Tuesday, 11:51 am
Looks and sounds absolutely divine!!
Kimi @ The Nourishing Gourmet on July 15, 2009 Wednesday, 11:37 am
This looks so flavorful and yummy! It’s very pretty as well. :-)

Kimi - I hope you will try Carolyn’s recipe. It is totally delish. :-)
Sara Colket on January 11, 2010 Monday, 6:36 am
I made this last night and it was delicious! I would say that when I make it again, I will cut the onion and garlic in the sauce down by a half because they were pretty potent. I skipped the onion in the neatballs and am glad I did. Other than that, totally great…and if you like strong garlic and onion, go for it as written!

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Rose is the featured herb for February. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor