Friday, March 1, 2013 | By: Rita Hutcheson-Cobbs

Super Big Boy Meatballs with Pasta Recipe...Gluten Free too!

 Learning to cook gluten-free was frightening at first, but then it got easier and easier. Was it worth it? You bet, especially when our son, Ethan, was eating this very meal tonight and said, "Mom, I know it's more trouble to cook from fresh ingredients and gluten-free, but the food tastes so much better!" Wow...I have fallen in love with cooking for all the right reasons. These meatballs are really large and I had more than enough to pop into the freezer for future meals. So, consider doubling the recipe to create more than you need for future meals so that you don't serve something to your family that isn't good for you.

 I will give you the recipe for the meal in a moment, but I did prepare the meatballs, measured them out with an ice cream scoop, leveling them off and popping them into my hand and rounding them out. Then I put them in an iron skillet I sprayed with cooking spray and baked at 450 degrees for 30 minutes. Perfect...

 Then I placed them in the sauce that was simmering on the stove and let them soak in some of the sauce while I finished up the pasta. It was totally an amazing meal. I didn't add bread, but a spinach salad would be a nice addition. Two meatballs would be more than enough per person. They are really huge...

Super Big Boy Meatballs with Pasta Recipe
and...gluten-free!!!

16 ounces gluten-free spaghetti
olive oil (to season the water to cook the pasta)

for the meatballs...
2 cups gluten-free bread crumbs
1 onion, chopped finely
2 garlic cloves, minced
2 eggs
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon ground mustard
1 teaspoon chopped basil
1 tablespoon chopped Parsley
1 teaspoon chopped Cilantro
2 tablespoons worstershire sauce
3 tablespoons tomato paste
 1 pound lean ground beef
1 pound ground turkey

Tomato Sauce...
1 onion, chopped 
1 garlic, chopped
1 tablespoon Splenda brown sugar
2 tablespoons worstershire sauce
4 tablespoons tomato paste
2 tablespoons chopped Cilantro
2 15-ounce cans tomatoes, diced

Prepare pasta per package instructions.
I do use olive oil to keep my pasta from sticking and I don't salt my water.
In a large mixing bowl, mix all the ingredients except the meat, do that last. 
Using your hands, mix all the ingredients together for the meatballs.
The meat mixture should be dry, but a bit sticky.
Spray a baking pan with sides or iron skillet with cooking spray,
scoop the meat mixture with an ice cream scoop, form the meat into a large ball,
place the meatball on the pan, with a bit of space between each one.
Bake at 450 degrees for 30 minutes or until the meatballs are slightly brown.
Transfer the meatballs to a dish lined with paper towels to remove any access grease.

While the meatballs bake, prepare sauce...
Spray  a skillet with cooking spray and brown the garlic and onions.
Add the remaining ingredients when the onions are transparent.
Simmer for 15 minutes on medium heat and cover and turn to low.
When the meatballs are ready, add them to the sauce.
Return the heat to medium and simmer for 5 minutes.

Drain the pasta and pour the mixture over the pasta.
Serve hot.

It is amazing...quick, easy and delicious.
Cooking gluten-free is light and fresh. The food isn't heavy either. We have talked about how regular pasta leaves us wanting a nap and not wanting to go for a run or to exercise, but we still have energy to do either after eating gluten-free pasta or even a gluten-free dessert. Pretty awesome...

Hugs, Rita

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