Skip to main content

Spaghetti and Meatballs {Gluten-Free, Dairy-Free}


Earlier in the summer, Brian and Jakey embarked on a culinary adventure of their own - to find the best spaghetti and meatballs on the peninsula. I offered to be the last stop. La Cucinotta di Camilla. Last night was my night.

I initially planned to make everything from scratch, but I had stripped the gears on my pasta maker earlier but, my new one didn't show up until two hours after they left. Boo. I guess that means that I'll have to have them over for another round. Soon.


Let's just start with this, though: 'spaghetti and meatballs' is not an authentic Italian dish. Spaghetti would be served as a primi piatti while polpetttine would be served as a secondi piatti. So, yes to spaghetti and meatballs being Italian...just not served together. That said, it's a favorite dish on our table and obviously is with the Garneaus as well. I did have to adapt the recipe so it would be gluten-free and dairy-free for my Jake.



Ingredients makes 2 dozen golf ball-sized meatballs
  • 1 pound ground pork
  • 1 pound ground beef
  • 4 cloves fresh garlic, minced
  • 4 C fresh spinach, blanched, squeezed dry, and roughly chopped
  • 1/2 C finely grated Parmesan (or dairy-free parmesan cheese topping)
  • 1 whole egg
  • 1 T fresh basil, minced
  • 1 T fresh parsley, minced
  • 1/2 t fresh oregano, minced
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t smoked paprika
  • 1/2 C gluten-free bread crumbs, divided in half
  • homemade tomato sauce
  • spaghetti (I did one batch of gluten-free for Jake and regular for everyone else)
  • finely grated Parmesan (or dairy-free parmesan cheese topping) for serving

Procedure
In a large mixing bowl, combine pork, beef, spinach, garlic, cheese, egg, fresh herbs salt, pepper, smoked paprika, and 1/4 C bread crumbs. Use your hands to mix all ingredients until well-combined. refrigerate for at least an hour and up to 24 hours, if you can.

Preheat the oven to 400 degrees F.

Place the remaining bread crumbs into a small bowl. Use your hands to shape the meatballs into rounds*, roll in the bread crumbs and place the meatballs on a parchment-lined baking sheet. Bake for 25 to 30 minutes - until golden and cooked through.

While the meatballs roast, heat your homemade sauce and cook the pasta. To serve, toss spaghetti in as much as you like. Roll the meatballs in the remaining sauce and spoon on top of the pasta. Serve immediately with cheese on the side.


*I made my meatballs golf-ball sized. If you make them smaller, or larger, adjust your time as needed. I've found that meatball preferences are very, very different!


No verdict yet on how my spaghetti and meatballs stacked up to seven local restaurants who have it on their regular dinner menus. Brian and Jakey said they would complete their spreadsheet and let me know. They did talk about how they rated the restaurants and, so far, they thought that Gusto Handcrafted Pizza and Pasta had the best pasta while Il Vecchio had the best meatballs, I think. I will at least win on the 'best value' considering La Cucinotta di Camilla was free. And I will also win in the dessert category since I made Brian's favorite - rhubarb pie. Jenn told me that I was cheating and swaying them with my rhubarb pie. I consider it creating a strategic advantage; it's not cheating!

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an