Nova Scotia Veggie Marinara & Meatballs Over Zucchini Spirals

Serves 4
Recipe By:
The Kilted Chef, Alain Bossé
Select Nova Scotia


Nova Scotia Veggie Marinara
2 tbsp (30 mL) vegetable oil
2 med yellow onions diced
4 cloves garlic minced
1 cup (250 mL) carrots finely diced
½ cup (125 mL) celery finely diced
2 cups (500 mL) cauliflower diced
2 cups (500 mL) red, yellow, orange peppers diced
4 tbsp (60 mL) tomato paste
2 cups (500 mL) vegetable stock
6 cups (1.5 L) fresh tomatoes diced
2 tbsp (30 mL) dried basil
2 tbsp (30 mL dried oregano
1 tbsp (15 mL) dried Thyme
1 tbsp (15 mL) chili powder
2 tbsp (30 mL) chipotle tabasco or hot sauce
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) brown sugar
Salt and pepper to taste
Makes 8 meatballs
1 lb (500 g) ground Nova Scotia pork
1 clove garlic minced
¼ cup (50 mL) green onions diced
½ tsp (2 mL) caraway seeds
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
1 tsp (5 mL) dry basil
1 egg
½ cup (125 mL) breadcrumbs
Salt and pepper to taste




In a large sauce pot add vegetable oil, onions, garlic, carrot, celery, cauliflower, yellow, red, and orange peppers. Sauté until soft, then add basil, oregano, thyme, chili powder, chipotle tabasco, Worcestershire, brown sugar, salt and pepper.


Add vegetable stock and tomato paste and allow the sauce to reduce by a quarter. Once reduced, add tomatoes and allow to simmer for one hour. Use a blender to puree the sauce, then simmer for an additional 20 minutes. Add meatballs. Serve over health-smart pasta, buttery zucchini spirals or spaghetti squash.



Mix all ingredients until well incorporated. Roll into one-inch balls. Fry in a bit of butter and olive oil until brown on both sides, then finish in a 350F (180 C) oven for 10 to 12 minutes. Set aside to cool, then add to the marinara sauce.


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Photo of Nova Scotia Veggie Marinara & Meatballs Over Zucchini Spirals
Nova Scotia Veggie Marinara & Meatballs Over Zucchini Spirals