It’s a Spicy Meat-a-balla!

Despite the title of this blog, the recipe I’m sharing today is not spicy! My stomach does not like spicy things, however it does have a nice herb flavor! I was able to give up pasta and bread when I went gluten free… but then I realized I didn’t have to! Walmart carries a wonderful gluten free pasta, its made from corn and rice. The quinoa pasta isn’t bad either. So that’s where I started….I’ve been making some amazing Italian pasta dishes lately. We have a local Italian heritage weekend coming up and as my husbands family is Italian and we go every year, I’ve been getting all geared up for some delicious favorites. So…now that we’ve got the pasta… lets start with the meatballs! Yes….gluten free meatballs, and they only take 30 minutes! Amazing right?!? So here we go….

30-Minute Baked Gluten Free Italian Meatballs (Printable Version)

1 lb extra-lean ground beef (or meat mixture if you prefer)

1 egg

2 2/3 Tbsp milk

2/3 c gluten free bread crumbs (enerG GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

While the meatballs are baking, cook your pasta according to directions on package, add tomato or Alfredo sauce (or if you can’t have either of those like me!, you can add a little butter and some grated Parmesan cheese) and then add your meatballs and Parmesan cheese and Viola! You’ve got one amazing gluten free dinner! The meatballs freeze well too.

Another Italian favorite of mine is spaghetti pie. Easy to make and absolutely delicious! Leftovers are yummy too! I make this without the tomato products because I can’t have them…..and its just as good. So its up to you which way you want to make it!

Spaghetti Pie (Printable Version)

Ingredients

1 pound extra lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained (opt)
1 can (6 ounces) tomato paste (optional)
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces GF spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) low-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions

In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the (tomatoes, and tomato paste,) oregano, salt, garlic powder, sugar and pepper; set aside.

In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.

** You can omit the tomatoes and tomato paste and its still amazing!

So now you can enjoy some fabulous Italian meals gluten free and no one will even know they are gluten free! There are many other pasta dishes and casseroles that I will be sharing soon! Its that time of year……as its getting colder, I want to heat up the oven and eat a nice “comfort” food dish! Now I can’t wait for dinner tonight! Leftover spaghetti & meatballs! YUM! Enjoy! 🙂

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