I’ve recently been working on transitioning many of my family’s favourite dishes to healthy gluten free recipes. Today I offer one of my kids ultimate favourite dishes Spaghetti and Meatballs!
Of course if you are not gluten free by choice you will still love the wholesome and delicious recipe 🙂
1/3 lb lean ground beef
1/3 lb lean ground pork
1/3 lb ground veal (can substitute dark meat ground chicken or turkey)
1/2 cup gluten free breadcrumbs
1 large egg
1/3 cup cream (dairy free, use almond or cashew milk)
1/2 grated onion (keep a tissue handy!)
2-3 garlic cloves mashed
1 Tbsp each, dried basil, oregano, pepper
handful of finely chopped fresh parsley
1/4 cup freshly grated Parmesan cheese (the real thing dahlings, not the one in a can..ick!)
salt and pepper to taste
Lets start with the juicy meatballs, shall we? I do mean juicy!
its important to do this first step, as this will be the difference between rubbery dry meatballs and juicy ones.
In a large mixing bowl combine the bread crumbs with cream, grated onion, garlic, egg, herbs, salt and pepper. The mixture initially will be fairly wet. Let this stand for a good 10 mins to allow it to thicken slightly.
Now add all the rest of the ingredients and and mix. It’s very important not over mix at this point, just enough to incorporate the ingredients together.
I like to wear disposable gloves to make my meatballs. Set out a fry pan on med-high heat and start rolling your meatballs into 2″ diameter or golf ball size. Roll and add to pan as you go. You want them browned, not cooked.
Once you’ve browned them, drain any excess fat from the pan.
1 12 oz. can fire roasted chopped tomatoes (I use organic)
1 12 oz. can organic crushed tomatoes
3 Tbsp tomato paste
1/2 cup red wine (optional, but it seriously makes the flavours meld!)
1/2 cup organic low sodium veggie stock
3 cloves garlic minced
oregano, basil, or Italian seasoning about one Tbsp or so
Add all the ingredients to your pan with the meatballs. At this point you can also use a slow cooker on low for 4-6 hours. Or cook on the stovetop on a low simmer, covered for at least 2 hours, the longer the better! Do check every once in awhile that it’s not getting too dry or thick, if it is add water or more veggie stock.
This recipe might seem a bit involved but it really is simple, and you’re free the rest of the day after getting it on the stove to do what you like!
For spaghetti I use brown rice pasta, I find it the most similar to gluten pasta. You can also use spaghetti squash for an interesting and healthy switch. Don’t forget a healthy sprinkle of shredded Parmesan to serve. Enjoy And feel free to share and comment!
This will feed 4-6 people