Okay, I didn’t use spaghetti. Sue me.
This is still basically spaghetti & meatballs, just with fusilli. But fusilli & meatballs sounds, well, wrong. This was made all in one pot. Everybody in the pool! C’mon. The water’s fine.
This reminds me of the old fashioned Chef Boyardee roller coasters. Remember those? That stuff rocked. Well, this stuff rocks, too. It doesn’t come in a can, which was definitely part of the charm of Chef Boyardee, but it does hit the spot. And it’s easy as could be.
One Pot “Spaghetti” & Meatballs
Ingredients
4 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
kosher salt & fresh ground pepper, to taste
2 carrots, minced
1 to 1 1/2 pounds ground beef
1 cup gluten free breadcrumbs (any kind)
2 large eggs, beaten
1/4 cup milk (any kind, not non-fat)
3/4 cup grated cheese (any kind – Parmesan works particularly well)
1/4 cup chopped fresh parsley (or half that if dried)
1 pound Tinkyada GF Pasta
6 cups stock
3 cups tomato sauce
1/2 cup fresh basil, shredded (optional)
1. In a large pot over medium-high heat, saute the onion in the olive oil for about 5 minutes until the onion is translucent. Add the garlic & carrots and cook for another 5 minutes. Add salt & pepper to taste.
2. Now let’s make the meatballs. In a separate bowl, combine the ground beef, bread crumbs, eggs, milk, grated cheese & parsley, and form into meatballs about 1″ in diameter (or smaller). Pack ‘em tight. Set aside.
3. To the large pot on the range, add the stock & tomato sauce & bring to a boil. Gently add the meatballs to the boiling liquid, then add the pasta. Return to a boil and cook until the pasta is al dente & the meatballs are cooked through. You can, of course, always cook the pasta separately in water, & sear the meatballs in a pan with oil if you prefer. Some of the meatballs may fall apart a bit, but most won’t (for real).
4. Add the (optional) basil. I also added some leftover steamed broccoli I had in the refrigerator at the last minute.
I’m still nostalgic for Chef Boyardee, but this’ll do nicely.
Warmly,
Nicole
Don't miss a recipe! Stay connected. Enter your email address: |
{ 7 comments }
Please present some blue plate specials which do NOT rely upon carbohydrates.
It is worthwhile to remember the times when pasta was used only as a side dish — and that the increase in the porportion of carbohydrates in the national diet tracks the increase of diabetes and obesity in the national population.
As a diabetic myself, I generally keep my daily carb count to about 30 g a day, which maintains normal blood glucose levels and avoids the development of diabetic complications (neuropathy, blindness, jeopardy of sausage amputations).
Hi! Just found your blog through a mention on a NY Times Health article on the cost of gluten-free food. I’ve been GF since June. Your blog is awesome!! Thanks & I’ve added you to my feeds.
Nicole,
I LOVE your website not only for the recipes but the kibitzing and great humor! I too am working on living GF and also have been learning about how to do blogs, websites, and that whole world of internet presence. How I came about building a GF website (once I learned how to find a microniche) as it is part of this free great once a year event someone told us about called The 30 Day Challenge.(http://www.30daychallenge.com). As I researched today for more content for new articles, I saw the NewYorkTimes one and your link on it. I will pass yours on to all my readers and friends too! Bon Appetit! Mary Ann
great blog, thanks for sharing all of your wisdom! i find the gf pasta so expensive. tho i love the quinoa pastas they break the bank – have you tried making gf pasta or know of any recipes?
Hi, Liz,
I haven’t yet tried my hand at making gf pasta, but I have a friend whose mother is a celiac and they have made it and he said it was a dream. I will have to try it very soon. This seals it. In the meantime, do you live anywhere near a Trader Joe’s? They have wonderful gluten free pasta that is just like Tinkyada and at about half the price. I suspect they buy it from Tinkyada at wholesale and pass along the savings. Check it out and I will get back to you when I try making my own!
Warmly,
Nicole
Hi,
What type of stock works best for this recipe?
I am new to GF cooking and it just says stock in the ingredients.
thanks
Hi, JC,
I didn’t specify a type of stock, because simply any kind will do – vegetable, beef, chicken. Since it’s a beef dish, the full-bodied flavor of beef stock works well. But so do the others. It’s really up to you. I hope that helps.
Warmly,
Nicole