Pasta w/ Gluten-Free Meatballs
Not to be dramatic but this is the best/easiest pasta you’ll ever eat. The meatballs are SO good (so good that Ed and I ate all of them in one sitting)—they’re moist, flavorful, and don’t require a lot of ingredients. What more could you want?!
These meatballs mixed with Banza pasta and your favorite pasta sauce is *chef’s kiss*. And major bonus: they’re both store-bought. (don’t tell Ina)
Store-bought IS fine because this dinner will take less than 30 minutes that way and we love that! I used Banza spaghetti and Ed couldn’t even tell it was gluten-free. I also used an organic pasta sauce but feel free to use your favorite one since this recipe is mostly centered around the meatballs.
Alright, enough chatting. Go pour yourself a glass of bold red wine, turn on your Bossa Nova or Sinatra, and let’s get cooking!!
(and yes, I made that meme)
Pasta w/ Gluten-Free Meatballs (yields ~4-5 servings)
Ingredients:
1 ½ lb. ground beef (I used 100% grass-fed 85/15)
1 box of Simple Mills seed crackers, finely ground
1 egg
½ cup white onion, minced
2 cloves of garlic, minced
a handful of parsley, finely chopped
¼ grated parmesan (omit if you’re lactose intolerant)
pasta sauce (I used Seggiano)
pasta of choice (I used Banza spaghetti)
salt & pepper to season
Instructions:
place Simple Mills crackers in food processor and pulse until crackers are just about finely ground
in a large mixing bowl, add in ground beef, crushed Simple Mills crackers, diced onion, eggs, garlic, parsley, parmesan, a pinch of salt, and a lotta pepper
use a wooden spoon (or your hands) and combine all the ingredients together. roll the meatballs into 2-inch balls
bring large pot of salted water to a boil (for the pasta) and bring a large skillet to medium-high heat (for the meatballs)
add olive oil to skillet and carefully place meatballs in skillet. brown meatballs on all sides (~2-3 minutes per side depending on how large your meatballs are)
once meatballs are browned, add pasta sauce of choice to skillet and bring to a simmer. cover and cook for ~10 minutes (or until meatballs reach an internal temp of 145°f)
once water has boiled in your large pot, add pasta and cook according to package instructions
plate, garnish with shaves parmesan and fresh basil & enjoy!
notes:
the Banza spaghetti doesn’t even taste gluten-free and it has tons of protein and fiber but feel free to use any pasta you like!
if you prefer turkey meatballs I have a recipe for those as well :)
you can also use regular Simple Mills crackers in this recipe! I just used the seed ones because they are almond-free (I’m sensitive to almonds)
Make sure to tag me on Instagram when making this recipe!! I want to see your creations! (and what wine you’re drinking with it hehe)
