Spaghetti and Meatballs (GF)

Spaghetti and Meatballs (GF)

(4 servings)

Ingredients:

Meatballs:

½ cup Buttermilk

1 large Egg Yolk

4 oz. Ground Pork

½ Parmesan Cheese, grated

¼ cup Instant Potato Flakes (GF)

3 tbsp. Fresh Parsley, minced

2 cloves Fresh Garlic, minced

½ tsp. Salt

¼ tsp. Black Pepper

12 oz. Ground Chuck

2 tbsp. Olive Oil

Sauce:

1 medium Onion, small dice

4 cloves Fresh Garlic, minced

1/8 tsp. Red Pepper Flakes

1 can (28 oz.) Crushed Tomatoes

1 can (14.5 oz.) Diced Tomatoes

To taste salt and pepper

12 oz. pkg. Gluten-Free Spaghetti

3 tbsp. Fresh Basil, chopped

Parmesan Cheese, grated

Directions:

In q large bowl, whisk together buttermilk and egg yolk.  Add ground pork, Parmesan, potato flakes, parsley, garlic, salt and pepper, and knead with hands until thoroughly combined.  Add beef now and continue to combine.  Gently form into 1½ inch meatballs (12 meatballs).  In a large skillet over medium heat, warm the oil and then brown meatballs on all sides (about 10 minutes).  Remove meatballs to a paper lined plate and pour off al but 1 tbsp. of fat.  Add the onion to pan and cook until softened (about 5 minutes).  Stir in garlic and pepper flakes, cook until fragrant (about 30 seconds).  Stir in crushed and diced tomatoes with their juice.  Bring to a simmer and cook until slightly thickened (about 20 minutes).  Add meatballs to the sauce and simmer, turning meatballs occasionally until cooked through (about 10 minutes).  Meanwhile, cook pasta according to package in 4 quarts of water with one tbsp. of salt one minute short of suggested time.  Reserve ½ cup cooking water and then drain pasta.  Put back in the pot, add basil and ½ cup of sauce without the meatballs and toss to combine.  Add reserved water as needed to adjust consistency and divide among 4 individual bowls.  Top with equal amounts of sauce and meatballs and serve.  Pass additional Parmesan cheese with service.

Note:               Idahoan potato flakes is a good brand to use and all their potato flakes are GF.

Note:               The ground chuck is added last for the meatballs to keep the meat from being over worked.  This over working would cause the meatballs to be dense and rubbery.

Ideas for Future Efforts

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