Every single time my husband and I go out to eat and it’s his turn to pick, he always chooses Italian. So, I got the hint – make more pasta!!! When you are gluten free and trying to cook mostly Paleo it’s easy to get into the rut of cooking chicken with a veggie most nights for dinner. So I’ve been trying to mix things up a bit and this is my latest pasta creation (to see all of my pasta dishes, click on “pasta” in my word cloud on the bottom right)! Surprisingly, the meatballs were fairly simple to make nut and egg free but it was the sauce that I had trouble with, go figure? Anyways, after several attempts I now have the recipe totally perfected to share with you 🙂 So here it is:
For the meatballs, mix together 1 Lb of beef, 1 Lb of ground pork, 2 flax eggs (1/4 C of ground flax with 6 Tbsp. water), 3 Tbsp. nutritional yeast to add a cheesy taste, 3 Tbsp. of coconut flour (don’t worry, there’s no hint of coconut taste in these meatballs!!!), parsley, salt, oregano, and Italian seasoning. Don’t be afraid to get in there and use your hands to make sure it’s good and mixed!
Then, roll into 1 1/2 inch meatballs and place on a baking sheet. Then, place them in the freezer for about 10 minutes to firm up. Just as a side note- I’d imagine you could keep these in the freezer for awhile if you want to pre-make them, but I would cover them so they don’t dry out 🙂
After that, heat 1/4 C of olive oil or coconut oil in a large pot or dutch oven. When it’s heated, add 8 – 10 meatballs and cook them in batches for a couple of minutes, turning to brown all sides.
Remove the meatballs when they’re browned on all sides but not cooked through, they will finish cooking in the sauce.
In the same pot, throw in a chopped onion and 4 cloves of garlic and cook until the onions are tender. Then add 1/2 C of beef broth and stir it around to get up all those yummy bits on the bottom of the pan.
Then add the crushed tomatoes, salt, parsley, pepper, and palm sugar or honey to help cut the acidity. When it’s all mixed together, drop the meatballs into the sauce and simmer, covered, for 20 to 25 minutes, removing the lid the last 5 minutes. The meatballs will finish cooking through and will add great flavor to the sauce.
For the noodles, you can cook up gluten free spaghetti noodles or for grain free use spaghetti squash or zucchini noodles. For this particular recipe my preference is spaghetti squash, but zucchini noodles are good too – just be sure to follow the directions and “sweat” them or they will make the sauce watery 🙂
Then, ladle some of the sauce into the noodles and toss to coat so you don’t have naked noodles – that would be a travesty! Top the noodles with additional sauce and meatballs then serve. And that’s it, perfect, rich, simple spaghetti and meatballs!
- 1 Lb. Ground Beef
- 1 Lb. Ground Pork (or additional beef)
- 3 Tbsp. Coconut Flour
- 3 Cloves Garlic, minced
- 3 Tbsp. Nutritional Yeast
- 2 tsp. Italian Seasonings
- ½ tsp. Ground Oregano
- ¼ tsp. Pepper
- 1½ tsp Fine Sea Salt
- 2 Tbsp. Parsley
- 3 Tbsp. Ground Flax Seeds + 6 Tbsp. Warm Water (or 2 eggs)
- 1 Tbsp. Gluten Free Worcestershire Sauce
- 1 Tbsp. Non-Dairy Milk
- ¼ C Olive Oil or Coconut Oil
- 1 Small Onion, chopped
- 4 Cloves Garlic, minced
- ½ C Gluten Free Beef Broth
- 28 oz. Crushed tomatoes
- 1¼ tsp Fine Sea Salt
- 1 Tbsp Parsley
- 1 tsp. Coconut Palm Sugar or Honey
- Basil, to garnish
- Start cooking your noodles and set aside, see links above for noodle options.
- In a small bowl, combine the ground flax seeds with the water. Mix and set aside.
- In a large mixing bowl, combine all of the meatball ingredients, adding the flax eggs last. Mix together with hands.
- Roll meat mixture into 1½ inch sized balls and place on a cookie sheet. Place in freezer for 5 to 10 minutes to firm up.
- Heat the olive or coconut oil over medium high heat in a large heavy bottomed pot.
- Once the oil is hot, add 8 to 10 meatballs, turning to brown. Remove meatballs and drain on a paper towel. Repeat with remaining meatballs.
- To the same pot, add the onion and garlic and cook until onions are translucent. Add the beef broth and, using a wooden spoon, scrape up all the yumminess from the bottom of the pan.
- Stir in the crushed tomatoes, parsley, salt, pepper, and palm sugar or honey.
- Add the meatballs to the sauce. Simmer 20 -25 minutes or until meatballs are cooked through,
- Ladle some of the sauce into the noodles and stir to lightly coat with sauce.
- To serve, top noodles with additional sauce and meatballs. Garnish with basil.
this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free Wednesdays