Monday, February 23, 2009

On top of spaghetti...

All covered in cheese...

I love meatballs. Looooooooove. But I've never done that thing where you brown the meatballs and then cook them the rest of the way in tomato sauce. This is an idea that has always been interesting to me. I just hadn't done it. Everything turned out pretty well. I like meatballs no matter what. 

Big Meatballs Cooked in Tomato Sauce
You could make smaller meatballs, in which case cook them for less time. I made about a dozen baseball sized meatballs, and I froze some of them to eat later. The day after I made this I used some leftovers to top pizza, which was maybe the best idea ever. For pizza inspirations, check out these posts

1 lb ground pork
1 lb ground beef
1 1/4 c gluten free breadcrumbs (I grind up store bought gf bread in the food processor)
1/2 c parmesan cheese
1 1/2 t salt
a good grinding of pepper
1 t garlic powder (or 2 cloves crushed garlic)
1 t each dried oregano and thyme and paprika
1 egg
2 T olive oil
2 T vegetable oil
about 2 cups of tomato sauce - recipes here and here or use your favorite, or just plain canned tomato sauce
1/2 c wine or stock
Optional - vegetables, like onion, carrot, celery, mushroom, etc

Combine pork and beef in a bowl. Add bread crumbs, cheese, salt, pepper, garlic powder, oregano, thyme, paprika and egg. Moosh together with your hands until everything is completely combined, then mix another minute or two just to be sure. Combine olive and vegetable oil in a wide pan with high sides (I like this one) and heat over medium-high heat while you form the meat into baseball sized balls. Place the meatballs in the pan and cook on each side until browned. You will need to cook them in batches. When the first batch is done, remove them to a place and cook the remaining balls. Pour off most of the oil, then if using vegetables, cook them in the same pan, stirring to scrape the meat up off the bottom. Don't worry if some of it sticks, it will come up when you add the tomato sauce, which would be about now. Dump in half of the sauce, then nestle the meatballs into the sauce. They should all fit now, they will have shrunk during cooking. Cover the meatballs with the rest of the sauce, then pour in the wine or stock. Cover, turn the heat down to low, and let simmer about half an hour, or until the meatballs are done. 

Serve over gluten-free pasta of your choice, sprinkled with more Parm cheese. 

10 comments:

  1. This looks amazing! Like you, I LOVE meatballs. Looking at this makes me hungry. Thanks for the recipe!

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  2. They are huge! Looks really delicious!

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  3. Those look better than olive garden AND gluten free!!! my hubby will love!

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  4. You're blog is great. I guess I'm what the bloggers call a stalker. I read it weekly or more. We are new to GF Live - our 2 1/2 y.o. isn't growing & we found out it was CD.

    So, my biggest problem is that our toddler is picky and won't touch anything, ANYTHING, that is mixed. Casseroles, pastas, nothing. He wants meat - vegatables - bread.

    I'm wanting to widen his/our horizen but I don't know what to do. Any suggestions?! Any blogs that you that might help? Thanks for all your good recipes. Hubby and I enjoy a lot of them.

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  5. Thanks guys!

    Always an adventure- I would just suggest serving your tot foods he/she likes. There's nothing wrong with just meat, with vegetables and gf pasta or rice. In fact, that's how most of my meals are! As for widening horizons, I don't have a ton of ideas. I don't have kids of my own (yet). Just keep trying different foods, and retrying foods that are rejected. There are tons and tons of gluten-free blogs out there that are great, check out the links on the side of my page. You can email me if you need some help with specific recipes or want to talk more! My email is jillelise AT gmail.com

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  6. Thank you! Again, I appreciate you and your blog!

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  7. is the pasta in those photos gluten-free as well? i've never seen a gluten-free pasta looking so much like regular ol' spaghetti. if so, drop a comment with the brand name (and your thoughts on it :).

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  8. I used Bionatural spaghetti, which was super on sale at my normal grocery store. It's decent, holds up to sauce etc.
    http://www.food4celiacs.com/ShopOnline/BNA/index.html

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  9. Hi! I made your apricot shortbread bars today with a few modifications. YOUR RECIPE IS BRILLIANT! I added a teaspoon of zanthan Gum for good measure. I divided the dough in half and formed logs which I froze for 30 minutes. Then I grated half the dough, using the largest holes on a grater into the bottom of a spring form pan, patting it down and then covering this with the apricot jam (also from Budapest) and grated the other half of the dough on top and patted this down as well. This is a technique I read about in Saveur, March, 08 in a recipe for Hungarian Shortbread. OMG, I could pass this off on anyone. No one would ever know it was GF. I know this has nothing to do with spaghetti but I had to tell you how great your recipe turned out! I just hope I don't eat it all in one evening! I love apricot and shortbread and the combination is over the top. THANKS!

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  10. Sweetpea- that's awesome! I should make those bars again soon, I forgot how good they are!

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