Meatball and Shiitaki Mushroom Calamari No-Pasta Pasta

Serves 4
Meatball Preparation
1 pound ground beef (I use the leanest meat I can find but you can also use ground turkey or chicken)
1 carrot, washed and peeled
1-2 ribs of celery a celery stalk, washed and cut into large pieces to fit in food processor
1 medium onion, quartered
3 garlic cloves, peeled
Coconut oil spray
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon turmeric
¼ cup parsley, finely chopped
1 egg
22 Wasabi rice crackers, food processed into a powder
1½ teaspoon salt
1 teaspoon pepper

In a food processor blend the garlic first until nearly smooth. Then add the carrots, onion, and celery. Process until smooth. Then remove and add to a medium heated pan that has been sprayed with coconut oil. While its sautéing add the Italian seasoning, turmeric, and crushed red pepper flakes. Sauté for about 3-4 mins then remove from heat and let cool. Mix with the ground beef, wasabi rice crackers, parsley, salt, pepper, and egg. Use your hand to make sure it’s well incorporated. Then make 1 inch balls and place on a baking sheet lined with parchment paper. Place in a 400 degree oven for 25-30 mins. Remove from heat and let cool.

Calamari and Shirataki Mushroom Sauce Preparation
2 pounds calamari tubes, washed and cut into 1 inch cylinders
1 onion, diced
3 cloves garlic, minced
1 jalapeno, minced
1 package shiitaki mushrooms
4 small chinese eggplants, peeled and cut into thin sized paddies
½ cup parsley, finely chopped
1½ teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 8ounce can of tomato sauce
4 large tomatoes, blended in a blender in a chunky puree
1 8 oz can of tomato sauce
coconut oil spray
1 tablespoon olive oil

In a medium size pan sprayed with coconut oil turn heat to medium and saute the eggplant slices on both sides until softened, then remove from heat. Separately, in a medium size pan sprayed with coconut oil turn heat to medium and add the calamari. Cook for about 5-7 mins mixing occasionally or until the calamari loses the translucency. Remove from heat. In a medium size pot add olive oil and bring pot to medium heat. Add onion and garlic and sauté till light golden brown. Add mushrooms and jalapeno and continue to cook until mushrooms have browned. Add salt, pepper, and Italian seasoning. Add fresh tomato puree and the tomato sauce. Bring to a boil for 1-2 mins then lower heat. Add parsley, calamari, meatballs, and eggplant back into sauce. Let slowly simmer for about 30 mins.