Easy Gluten-Free Spaghetti and Meatballs

There’s nothing like a home-cooked meal after a long day at work; and to be honest, sometimes, nothing will do the trick like a big bowl of spaghetti and meatballs with your favorite glass of wine.  I didn’t grow up with an Italian nonna teaching me how to make this meatball-magic happen, so I decided to experiment with my own recipe.  Please note, the following recipe is an attempt to optimize for:

| 1. prep time | 2. cook time | 3. taste satisfaction/time spent |

Spaghetti and Meatballs (Approx. prep to eat time 45 minutes)

STEP ONE: PREP YOUR INGREDIENTS
| grass fed ground beef | onions | baby crimini mushrooms | breadcrumbs | bay leaves | garlic | crushed tomatoes |
INGREDIENTS

STEP TWO: MAKE SOME MEATBALLS

| Combine the ground beef (~ 2 lbs), breadcrumbs (~ 2 cups), about half a bunch of parsley (chopped), shredded parmesan (~ 0.5 cup), some salt and pepper |  Form into balls |
RAWMEATBALLS

STEP THREE: COOK THOSE MEATBALLS

| In a large pot, start cooking your meatballs until they’re browned all around; this will help them keep their shape in your sauce |
COOKINGMEATBALLS

STEP FOUR: START THE SAUCE

| Add your onions, garlic, and mushrooms to the pot with your meatballs and let those aromatics soften up |
COOKINGONIONS

STEP FIVE: ADD CRUSHED TOMATOES

| Add ~56 oz. of crushed tomatoes |
CRUSHEDTOMATOES

STEP SIX: COMBINE EVERYTHING AND LET THAT SIMMER FOR A WHILE

| Throw in about 5 – 6 bay leaves and let that simmer (make your pasta in the meantime) |
BAYLEAVES

ENJOY!
| Cook some of your favorite pasta, I used a corn & rice based gluten free spaghetti here; top with some chopped parsley and grated parmesan. Eat. |
SPAGHETTIANDMEATBALLS

After having released this spaghetti and meatball iteration to about 4 users (total), it has been deemed a statistically significant success. [i need to go on vacation].

xo, Huckleberry Kim

Leave a Reply

Your email address will not be published. Required fields are marked *