Hidden veggie pasta sauce

1/3 cauliflower
1 tbsp olive oil
1/2 calabaza or zucchini squash, sliced
1 small onion, chopped
1 tsp garlic, finely chopped
1 28-oz can diced tomatoes
1 6-oz can of tomato paste
1 can V8 juice
2 tsp italian seasoning
1 tsp dried parsley
1 tsp salt
(optional) 1 bag frozen meatballs

1. Steam cauliflower until tender, about 5 mins.
2. Puree cauliflower in a food processor or blender. (By the way, pureed cauliflower can be hidden in all sorts of foods, including pancakes and mac and cheese. Don't tell my kids!)
3. Cook onions, garlic and squash in olive oil over medium heat until translucent.
4. Puree squash mixture in a food processor or blender.
5. Bake meatballs according to package instructions. (I cut 5 minutes off the bake time, since the meatballs will continue to heat in the sauce.)
6. Mix all the ingredients in a large pot, bring to a boil, and simmer on low for 30 minutes.

This is the veggie-est sneaky vegetable dish in my repertoire. Paired with the popular pasta shape of the day, my kids have no idea how much good stuff they're eating.

Slow-Cooker Spaghetti and Meatballs

1 lb frozen meatballs
1/2 cup chopped onion
3 1/2 cups vegetable juice (I use V8)
1 6-oz can of tomato paste
2 tsp italian seasoning
1 tsp dried parsley
1 tbsp olive oil

1. Cook onions in olive oil over medium heat until translucent.
2. Place meatballs in greased slow cooker insert. Add onions, juice, tomato paste and herbs, and cover.*
3. Cook on low for 6-8 hours.
4. An hour before you eat, add the spaghetti. Stir occasionally to prevent clumping.>

*At this point, the insert can be stored in the fridge. Just get it started before you leave for the day, and dinner's hot and ready 30 minutes after you get home.

The vegetable juice in this dish is a good way to sneak veggies into your meal.

Sticky Spicy Meatballs

For the meatballs
2 lbs lean ground beef
1 large onion
1 bunch cilantro leaves, finely chopped
2 tbsp pepper
1/2 tsp salt
3 tbsp vegetable oil

For the sauce
14.5 oz can chopped tomatoes
1 medium onion, chopped
4 tbsp garlic chili sauce*
1 inch ginger root, finely chopped
2 tbsp dark soy sauce
1 tsp pepper
4 tbsp vegetable oil

Meatballs

1. Mix beef, onion, cilantro, salt and pepper until evenly mixed and smooth, either by hand or in a mixer.
2. Roll into balls, 1 tbsp of mixture each, with moistened hands. It is easiest to stack layers with Saran wrap between them.
   
3. Heat 1 tbsp oil on medium heat in a large frying pan and brown meatballs on all sides. Add oil as needed, and remove any onion pieces before adding a new batch to the frying pan.
4. Arrange the meatballs in a single layer in a 9" x 13" baking dish. (After this step, meatballs can be refrigerated overnight.
   

Sauce

1. Heat remaining oil on medium in a saucepan.
2. Fry onion until the edges begin to brown.
3. Add tomatoes and simmer for 3-4 minutes.
4. Add ginger, pepper and soy sauce. Simmer for 5-6 minutes.

Putting it together

1. Preheat oven to 375 degrees.
2. Ladle sauce over prepared meatballs.
3. Cover dish with aluminum foil and bake for 40 mins.
4. Remove foil and bake for another 20 minutes.

*I use the Maggi Taste of Asia Sweet Chili Sauce, available in the "ethnic foods" section of the store.

This is my mother's recipe, and I've been asked to share it a number of times. The work it takes is worth it!