In a 6-quart pot, prepare leek, onion, and garlic the Enlitened way (see below). Mix half of the Enlitened mixture with the ground veal, eggs, and spices. Cover and refrigerate for 15-20 minutes. Heat the remaining Enlitened onions with non-stick spray. Add 2 cups of water and bring to a boil. Form small balls from approximately 1 tablespoon of the meat mixture, wetting hands every so often. Drop into boiling water. Lower heat and cook covered for 30 minutes. Stir occasionally and add water or stock if necessary to avoid burning. It's best to store this in a covered ovenproof dish, so that it's easy to warm up before serving.
Serve on a bed of mashed string beans (see below), pumpkin,r spaghetti squash.
Steam the string beans. Strain well. Blend in food processor with rest of the ingredients. Mixture should have the consistency of finely mashed potatoes.
For a thicker consistency, mix with some boiled, well-drained, mashed cauliflower. Those who are less carb-conscious can substitute cooked, mashed pumpkin for the string beans.