One Pan Pasta and Meatballs

One Pan Pasta and Meatballs

Ingredients:

For the meatballs:

1 lb. ground beef (ground turkey or chicken could work too, but beef tastes best)

1 egg

¼ cup gluten-free Italian breadcrumbs (store-bought or homemade, grain-free recipe to follow)

½ cup diced white or yellow onion

2 cloves garlic, minced

2 tbsp. minced fresh parsley

1 tsp. sea salt

½ tsp. black pepper

avocado or extra virgin olive oil for frying

For the sauce:

½ cup diced white or yellow onion

3 cloves garlic, minced

salt and pepper

2 tbsp. tomato paste

28 oz. can crushed tomatoes (with basil if you can find it)

1 ½ tsp. dried Italian seasoning

1 tsp. crushed red pepper flakes

1 package gluten-free pasta (reserve some pasta water), cooked or 1 spaghetti squash, cooked

6 oz. fresh mozzarella cheese, cut or torn

parmesan cheese for gating on top

fresh basil or parsley, chopped for garnish

Directions:

Make the meatballs:

Combine all of the meatball ingredients (except oil for cooking) in a bowl. Mix together using your hands until just incorporated, being careful not to overmix.

Set a large plate or dish to the side. Form your meatballs using about 1 ½-2 tbsp. of meat. Once you form a ball, use your dominant hand to throw the ball into the palm of your other hand (like throwing a baseball into a mit). Do this about 5 times until the meat feels compacted. Reshape if needed and set on the plate or dish. Do the same with the remaining meatballs.

Preheat a large, deep skillet, preferably cast iron, over medium heat. Pour your oil into the pan while it is heating up. Once hot, place your meatballs in your skillet, being careful not to overcrowd. Once they are in the skillet, do not touch them for about 5 minutes. After 5 minutes, attempt to lift one of the meatballs out of the pan. If it comes up easily and has a nice crust, it is ready to flip. If it is sticking to the pan, it needs a little more time. Once all meatballs are flipped, cook the other side for about 3-5 more minutes until a crust forms. Remove them from the skillet and set aside.

Make the sauce:

Remove any bits of crust and/or onion from the pan. Add in onions and cook until translucent, about 2 minutes. Add in garlic and cook for 1 minute more. Season with salt and pepper.

Stir in the tomato paste and then the crushed tomatoes. Add in your Italian seasoning and crushed red pepper flakes and stir once more. Cover and let simmer for a few minutes.

Add in your cooked pasta, with about ¼ cup of reserved pasta water, and mix together. Add back in the meatballs, then put the torn or cut mozzarella in the empty spaces between them. Sprinkle or grate on some parmesan cheese. Cover and cook until the cheese melts. Garnish with fresh herbs. Buon appetito!

Grain-free breadcrumbs recipe:

¼ cup almond flour

½ tbsp. cassava or coconut flour

½ tsp. Italian seasoning

salt and pepper