Spaghetti & Meatballs- Gluten & Casein Free

I’ve always loved a big plate of pasta.  I think I got that love from my mom.  She could eat pasta every day.  Well for me life with pasta is a little different.  I can’t eat gluten (any type of wheat, barley, rye & sometimes oats) or rice so many pastas are off limits.  These days my pasta of choice is Ancient Harvest made with quinoa and corn.  It holds up well and does not fall apart, a problem with many gluten free pastas.  I also have changed the way I make meatballs.  So I will give you my recipe and make some suggestions on what you could add or change.

Ingredients:

1 pound organic ground beef
1 pound organic ground veal
1 onion, grated
2 organic eggs
1/3 cup your favorite bread crumbs, I used Tortilla Crumbs
1-2 tsp oregano
1-2 tsp basil
1 tsp thyme
1 tsp marjoram
2 tsp rosemary salt
1 tsp pepper
2 tsp Organic Virgin coconut oil (or your favorite olive oil)
1-2 cloves of garlic minced

Directions:

Break your two eggs into a bowl and whip.  To that grate your onion.  This will keep the pieces small and allow the flavor to permeate the entire meatball.  Add in the spices and then the meats.  Start to combine gently.  Next add in the bread crumbs.  Mix until combined.  Keep in mind you don’t want to work the meat too long or it will make tough meatballs.

Heat your pan on medium and add oil.  Start making your meatballs using about a tablespoon of mixture.  Add them to the pan as you go.  If you meatballs can get them all the same size that’s great and it’s something I’ve never been able to do.  Brown the meatballs and then turn to brown on the other side.  This will help them stand up in the sauce.

Next add in your sauce either from a jar or homemade, cover and simmer for 30 minutes to two hours.  Tonight I did half and half on the sauce.  I only had one jar of the Lucini Tuscan Basil sauce and one jar of the Lucini diced tomatoes.  I added both with a little additional seasoning similar to the meatballs.  Not too many seasonings in the sauce with these meatballs, they are full of spices.

Cook the pasta according to the box.  One box of quinoa spaghetti serves 2 people.  Twist your pasta onto your plate in a pile and top with meatballs and sauce.

If you eat cheese add 1 cup of fresh finely grated parmesan cheese to your meatballs and some to top off the dish upon serving.

©Diane Eblin

©Diane Eblin

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9 Responses to Spaghetti & Meatballs- Gluten & Casein Free

  1. Alisa from Go Dairy January 30, 2009 at 8:20 am #

    Yum!

  2. Kirsten Santucci January 30, 2009 at 4:26 pm #

    Your meatballs sound delicious! I’m going to try those. Also, I use spaghetti squash instead of pasta which works well, too.

  3. Alisa from Go Dairy Free January 30, 2009 at 12:20 pm #

    Yum!

  4. Kirsten Santucci January 30, 2009 at 12:26 pm #

    Your meatballs sound delicious! I'm going to try those. Also, I use spaghetti squash instead of pasta which works well, too.

  5. Diane Eblin February 1, 2009 at 2:18 am #

    Thanks Alisa!
    Kirsten- I try to sneak in spaghetti squash but I get caught. -Diane

  6. Diane Eblin January 31, 2009 at 10:18 pm #

    Thanks Alisa!
    Kirsten- I try to sneak in spaghetti squash but I get caught. -Diane

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