Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions February 6, 2013

Jamie says: I had an amazing day today. I started out my morning with leftover pumpkin pecan spice pancakes (afterall, it is National Pancake Day). I then loaded my car and hopped on the road to go road biking with my friend on the Upper Tampa Bay Trail. The weather was perfect… So perfect that the beach sounded very appealing. Spur the moment, I decided to go to Clearwater Beach after my ride. I enjoyed a delicious seafood salad at Frenchy’s Rockaway Grill on the beach, strolled the shore, napped, and drove home with the windows down. I made a salted caramel chocolate  shake, took care of some things around the house, and cooked a nice Italian (and gluten free) supper- Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions.  You can make this, too!

Start by sauteing onions and garlic in extra virgin olive oil.

Stirred with love with my Italian Grandmother's wooden spoon

Stirred with love with my Italian Grandmother’s wooden spoon

Set the onions and garlic aside and keep that pan hot because more is to come of it…

Sauteed onions and garlic made with extra virgin olive oil

Sauteed onions and garlic made with extra virgin olive oil

Form little meatballs with shredded greens and fine cheese.

These meatballs have quality cheese and good-for-you greens

These meatballs have quality cheese and good-for-you greens

Cook ’em in that same pan you cooked the onions in.

Flip a few at a time with a spatula

Flip a few at a time with a spatula

When they get nice and brown on the bottom, flip the meatballs with a spatula.

Tasty, mini golden-brown meatballs

Tasty, mini golden-brown meatballs

Meanwhile, cook that pasta (this one is GF- that stands for gluten free).

Gluten free pasta

Gluten free pasta

Once the meatballs are almost all the way cooked, pour in the can of crushed tomatoes, and add those onions and garlic back to the pan.

The sauce- with meatballs, crushed tomatoes, and onions

The sauce- with meatballs, crushed tomatoes, and onions

Top each bowl of pasta with the  sauce and meatballs or stir the pasta into the sauce.

A little messy but that's real life

A little messy but that’s real life

Sprinkle some garlic salt and Parmesan cheese on top if you’d like. And there you have it- dinner!

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions

Gluten Free Pasta with Mini Cheesy Meatballs and Red Sauce with Onions

Ingredients:

  • 1 medium yellow onion
  • 3 Tbsp extra virgin olive oil (Filippo Berio)
  • 4 cloves garlic
  • 10 cups water
  • 1 1/2 cups brown rice pasta, elbows (Tinkyada)
  • 1 cup baby greens mix- baby red chard, baby tat soi, baby spinach, baby green swiss chard, baby arugula (Organic Girl Super Greens)
  • 1 oz hard reserve cheese (Sartori BellaVitano Gold)
  • 3/4 lb ground pork (Publix)
  • 28 oz can crushed tomatoes (Hunts)
  • dash garlic salt (McCormick)
  • 1/4 cup grated Parmesan cheese (Publix)

Directions:

  1. Peel skin off onion. Cut onion into 16ths by cutting onion in half and cutting each piece in half, repeating twice more. 
  2. In a large non-stick saute pan on medium heat, add extra virgin olive oil followed by cut onions. Stir with a wooden spoon. Peel garlic. Using a garlic press, crush garlic on top of onions. (Add pieces from inside garlic press, too.) Stir. Cook for about 20 minutes or  until golden brown, stirring occasionally, and reducing heat to medium low if needed. Remove onions from pan and set aside, reserving oil in pan.
  3. Bring water to a boil in a large pot on high heat. Add pasta and cook 15 minutes. Drain immediately in a colander and run under cool water. Drain all water.
  4. Shave reserve cheese. Thinly slice baby greens. Mix cheese and baby greens into ground pork. Form mini meatballs, about the size of a tablespoon.
  5. Add mini meatballs to the saute pan the onions were in and place a lid on top. Cook meatballs for about 4 minutes or until golden brown on the bottom, flip meatballs, return lid to pan, and cook an additional 3 minutes or until golden brown and almost cooked throughout. Pour crushed tomatoes on top, stir in cooked onions, and cover with lid. Increase heat to medium-high and heat an additional 4 minutes, stirring occasionally, or until sauce is hot and meatballs are cooked throughout.
  6. Gently stir pasta into sauce with meatballs; and divide among three bowls. Add garlic salt and grated Parmesan cheese to taste. Enjoy!

Servings: 3

  • Nutrition note: Add some greens to your meatballs for a nutrient boost. Just 1/3 cup of the Organic Girl Super Greens (that’s the 1 cup in the recipe divided among 3 servings), adds 52% of the Daily Value (DV) of vitamin K and 13% of the DV of vitamin A.
  • Gluten-free note: Ensure all ingredients are gluten free and are prepared without any cross-contamination.
Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s