On Top of Spaghetti…

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“… All covered with cheese. I lost my poor meatball, when somebody sneezed.” While I could go on with more lyrics, I surely hope your meatballs don’t go flying all the way around the kitchen, nor down the street! And, I know for certain, that my spaghetti will not be covered in cheese.

My mom’s meatballs were one of my favorite pre-Celiac meals, and lucky for me she figured out how to make them gluten free too 🙂 We also tried out a new GF spaghetti this week, Ronzoni.  While the pasta came out alright in the end, the Ronzoni noodles loved to stick to one another and needed to be “babysat” (and stirred) the whole time they cooked.  For spaghettis, I’ve had pretty good luck with the GF product put out by Barilla. What’s your favorite GF spaghetti brand?

So, here’s the GF meatball and sauce recipe.  It’s free of all the Big 8 allergens too! This hearty meal will give you plenty of energy to make it all the way through the rest of the work week. 🙂

As always, happy cooking!

Gluten Free Meatballs and Sauce

Meatballs Recipe

Ingredients

  • IMG_8149

    What brand of GF bread crumbs do you use?!

    1 lb. ground pork

  • 1 lb. ground hamburg
  • ¾ cup plain gluten free bread crumbs
  • ¼ cup seasoned gluten free bread crumbs (could use all of 1 kind if easier)
  • 3 cloves garlic, peeled and minced
  • 2 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. dried oregano
  • 1 Tbsp. chopped fresh parsley
  • ¼ tsp. nutmeg
  • 1 Tbsp. water
  • Olive oil
  • Canola oil

 Procedure

  1. Place first 10 ingredients in a large bowl.
  2. Mix 2 Tbsp. of Canola and 1 Tbsp. of water. Add to the bowl.
  3. Mix the ingredients well with your hands and form in to 16 to 18 meatballs.IMG_8150
  4. Fill a large skillet to a depth of a ¼ in with half canola oil and half olive oil, and heat. Once warm, set the skillet to medium-low.
  5. Place the meatballs in the oil and brown them on all sides for 5-10 minutes. To avoid crowding the meatballs, do this in batches.
  6. Remove meatballs from the oil and place on  plate covered with paper towels. Allow the meatballs to cool.
  7. Follow Steps 4-6 of the sauce recipe and serve warm.
    IMG_8164

Sauce Recipe

Ingredients

  • 1 Tbsp. Olive Oil
  • Large Onion, chopped
  • 6 Cloves of Garlic, peeled and minced
  • 4 – 28 oz. cans crushed tomatoes
  • 1 – 14 ½ oz. tomato sauce
  • 3 – 6 oz. tomato paste
  • 2 cups water
  • 1 Tbsp. dried oregano
  • 1 Tbsp. chopped fresh parsley
  • 1 dash of hot pepper flakes
  • Salt and pepper (to taste)

Procedure

  1. Sauté the first olive oil, onion, and garlic in a large stock pot until softened.
  2. Add in the remaining ingredients.IMG_8153
  3. Bring to a boil.
  4. Add all the meatballs.
  5. Reduce to a low simmer.
  6. Simmer for 2 – 3 hours on low.

Tips and Tricks

  • While we eat very lean ground beef typically, you might want to go down one notch to the slightly less lean meat to make up for the lack of egg.
  • These meatballs and sauce freeze well! (See the picture below for storage suggestions.)IMG_8156

3 Comments

  1. haridasgowra April 15, 2014
  2. ruralroutelupiac April 16, 2014
    • Kaila511 April 16, 2014

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