When you are gluten-free, sometimes it's tricky to enjoy the things
you enjoyed BEFORE you were gluten free. My 9 year old was craving meatballs.
I don't think I have made meatballs since she was diagnosed with Celiac.
Silly me. I used a Rachael Ray recipe, modified it slightly, and ended up with meatballs that even the picky 14 year old approved of. One more tried and true recipe to place in C's binder of recipes.
I doubled the recipe;
Ingredients1 pound spaghetti I use Bionaturae GF Organic
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it....skipped this
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls: Used Kinnikinik GF Panko
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table
Preheat oven to 425 degrees F.
I made my own sauce from 1 jar of Palmieri Pizza Sauce, and one Can of Muir Glen Tomato Sauce. I mixed together in my cast iron skillet with fresh chopped garlic. I added the meatballs after baking them (as per recipe), and heated thoroughly in the skillet.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
And on another note....C had a very rocky weekend of cyclic vomiting in the nighttime.
Please help others to understand this syndrome!
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