Go Green and Pasta Free

This morning I made meatballs out of a combination of organic ground beef and pork. I let my food processor help me to make quickwork of dicing the mixed fresh herbs, garlic and onion. I addrd freshly grated cheese and breadcrumbs and mixed the whole thing up with an egg. I formed the mixture into balls and baked them in the oven at 375° about 20 minutes while I made the sauce. For the sauce I simply added a can of whole organic tomatoes that I used the processor to chop. Those went into a pot and I added fresh tomatoes from the garden and the remains of a can of organic, no salt tomato sauce. All that bubbled while I added herbs, onions, garlic and a little bit of carrot for sweetness and celery for fun. The baked meatballs got added to the simmering sauce, a lid was put on askew (Think Fred Astaire TOPHAT tilt) and the whole thing has been gently bubbling for hours and will continue to do so until I’m ready to serve it for dinner.
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​Since I don’t feel like pasta but prefer my sauce over greens, I harvested Swiss chard and will slightly sauté it before serving the meat sauce along with it and potatoes. Pasta will be available for the teenagers in my house but I like to go green and pasta free.