Last week, the Hubby and I officially purged our cupboard and fridge of all items laden with wheat and gluten. We are determined (for once) to stick to a diet of mainly organic fruit, vegetables, and protein. Wish us luck!
Tonight, we were craving spaghetti and meatballs. Using spaghetti squash instead of pasta is an easy swap, and we were pleasantly surprised with how light and moist these experimental gluten-free meatballs turned out! We threw in a little bit of this and that, and ended up with the best meatballs we’ve ever made.
You can check out my Pesto ‘Spaghetti’ Squash & Prawns recipe for instructions on cooking a spaghetti squash. For this weeknight meal, I simply doctored up an organic bottled marinara sauce with a little extra garlic, onion, red wine, diced tomato and italian seasoning, and after cooking the meatballs, they went for a quick dip into the marinara pool before getting smothered over the spaghetti squash. I’ll have to save my spaghetti sauce from scratch for another post.
Gluten-Free Italian Meatballs:
makes 18, 5 min prep time, 25 minutes cook time3/4 lb. ground beefalo 1 lb. ground chicken 1/4 cup almond meal 1/4 cup parmesan cheese, shredded 2 eggs, whisked 1/4 medium sweet yellow onion, finely chopped 2/3 cup canned garlic & basil diced tomatoes, strained 3 cloves garlic, minced or pressed 2 tbsp parsley, finely chopped 2 tsp italian seasoning 1 1/2 tsp sea salt (to taste) 1 tsp finely ground pepper 1/2 tsp garlic powder pinch of red pepper flakes (to taste) 2 tbsp ketchup
Preheat oven to 350°. Combine the ground beefalo meat and ground chicken in a bowl. Add the almond meal, parmesan, and whisked eggs and stir until both meats are well incorporated. Stir in all remaining ingredients, leaving the ketchup aside. Form 1 1/2 to 2 inch meatballs and place on a foil lined baking sheet. Place in a 350° oven for 20 minutes, and flip them over half way through. Increase the temperature to 400° and using a basting brush, coat the top of each meatball with ketchup. Remove once they reach an internal temperature of 160°, about 5 more minutes.
Toss them in your favorite marinara and enjoy!