There's nothing quite like warm, home-cooked comfort food on a chilly night...I must admit that these days my go-to comfort foods have changed.
In years past, long before my diagnosis of Celiac disease or my adventures in Nutrition School, I craved a big plate of Stouffer's Noodles Romanoff from the freezer section. (Which have now been discontinued...perhaps for the best!)
Wow have things changed, right?!
These days a bowl with whole grain gluten-free pasta and a handful of ethically treated beef meatballs warm my belly and my heart. While many have given up meat and red meat in particular, I still believe in small amounts of high quality, ethically treated meats...the choice is very individual. After many years as a vegetarian prior to my Celiac diagnosis
I now choose to include meats and fish on a regular basis. Hopefully my vegetarian and vegan friends and my Yoga community will not judge me for my choices. We are each unique individuals with unique nutrition needs, and my strict vegetarian and vegan days did not serve my body...but back to Gluten-Free meatballs!
These make a quick, hearty meal and I love filling our home with the smells of an Italian kitchen.
Toasted, crumbled Gluten-Free sandwich bread is the secret to these delicious, home-style meatballs.
Home-Style Gluten-Free Spaghetti & Meatballs
1 1/2 lbs. Lean Ground Grass Fed Beef (preferably from a local, ethical source:-)
3 Slices GF Bread, Toasted & Crumbled (I used Udi’s Whole Grain Gluten-Free Sandwich Bread)
1/4 Cup Fresh Basil, Chopped
¼ Cup Fresh Flat-Leaf Parsley, Chopped
½ Sweet Yellow Onion, Finely Chopped
3 Garlic Cloves, Minced
2 Teaspoon Salt
1/2 Teaspoon Black pepper, Freshly Ground
1 Large Egg, Beaten
1 Tablespoon Olive Oil
1 Jar Sauce (I used Amy’s Kitchen Gluten-Free Marinara)
1 Package Pasta (I used DeBoles Gluten-Free Multi-grain Spaghetti)
Parmesan Cheese, (optional) OR Non-Dairy Substitute (Daiya Shreds)
Combine ground meat, bread crumbs, parsley, basil, salt, pepper, egg and 1/4 cup warm water in a bowl. Mix together with a fork.
Use hands to form the mixture into meatballs.
Pour olive oil into a large sauté pan. Heat the oil over medium heat.
Carefully add meatballs. Turn gently with fork until browned well on all sides (approx. 10 mins).
Turn heat to low.
Slowly add jar of sauce to meatballs.
While sauce warms, cook pasta according to package directions and drain.
Spoon sauce and meatballs over pasta. Eat Inspired!