So as you’ll come to see, I love the old comfort foods of my childhood. But with a 21st century twist, i.e. I am more conscientious as to what goes into my mouth. With that, I discover ways to improve the dishes I like. My son was begging for spaghetti and meatballs for the last 2 weeks so I figured it was time to honor the request now that the weather turned a little cooler. As part of my gluten-free attempt in my household I sneakily pull out the old pasta box with the new gluten free version in an attempt to trick the mind that it tastes exactly the same!
I found that this version is probably the closest thing to the old taste buds…and guess what it mostly worked!
My oldest son said something is different about this, but ate 3 bowls anyway…hhmmm maybe I’m onto something here. No complaints from the other 2 so check it off as a winner!
My meatballs are somewhat a labor of love. I have come up with this concoction after years of trying different things…
The size of the meatballs in my house growing up were big, once my husband came along he complained they were too big so I’ve turned it down to a good sized golf ball. I use a combination of 90/10 % lean organic grass-fed ground beef and organic ground turkey (use the dark meat version for more flavor). Use about a pound of each meat you can add another pound of the beef for parties of 6-8 people.
Recipe: Organic Meatballs
- 1 lb. organic grass-fed beef
- 1 lb. organic dark meat turkey
- 1 TBS. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. oregano leaf
- 1 tsp. basil leaf
- 1 egg
- 1/4 cup of parmesan cheese (finely ground)
Put all of the ingredients in a bowl. Do not mix together until all the ingredients are added. Mix with your fingers…yes you have to get in there and do this! Any other method will over mix the meatballs and they will have a tough texture. Shape the balls according to your preference. Brown meatballs in a nonstick pan, just till the outside is slightly cooked on all sides. Place in “sauce pot”. See below for sauce recipe.
**Quick tip: On a school night or you’re just plain starving and want to speed it up a notch.
1 Jar of your favorite tomato sauce. I love Mario Batalli’s Marinara Sauce.
Add to that: 1 bay leaf, a pinch of salt, and tomato paste to thicken the sauce. Use about 1 TBS. after meatballs are added to the sauce.
Add all the browned meatballs to the sauce. Let cook for about 20 minutes allowing the meatballs to cook fully and marinate with the yummy flavors of the sauce. In the meanwhile, start cooking your pasta. If you start boiling water now, both the sauce and pasta will be done about the same time. Once you drain the pasta, put back into the pot and add about 1-2 tbs of butter and some salt to taste. Now serve into bowls, add the required number of meatballs & sauce and you have yourself quick spaghetti & meatballs!