Gluten Free Linguine with Meat balls
We are going to get ready to do this and make enough for four people. Local butcher shops are a great way to support your community and very often they get to pick the meat from several vendors to make sure they get good quality meat at competitive prices. But, life is not always a dream and sometimes you have no other choice than going to a supermarket chain or to the fancy store market. We need -
2 Lb. Ground Beef ( the leaner the better and grass-fed and organic meat )
1 Lb. Ground Veal
1/2 Lb. Ground Pork ( the leaner the better and grass-fed )
1/2 Lb. Caramelized Onions
4 Oz. Parmesan Cheese. But, If you want to make them lite, try replacing the parmesan cheese with ricotta cheese.
2 Oz. Chopped Parsley
Salt and Pepper to your own taste.
Put all this ingredients together in a mixing bowl and mix them for 1or two minutes by hand (notice that I did not use any egg or anything to bind them - not even bread crumbs). Then start making meatballs and try to do something around 2 or 3 oz. each.
Place the tray in the fridge for at least 1 hour to help bind the ingredients. So you know, the meat will start releasing their juices and those will be the natural binder for our meatballs.
When you have them ready, put all the meatballs in a tray with a screen or wax paper (The screen works better because all the fat will fall out of the meatball, and you'll get a healthier and leaner product. See the pics above to get an idea how much fat they lose). Pre-heat your oven at 400˚ and get your tray in for 30 minutes. After they are cooked remove and let them cool down.
From here you can eat them by themselves or save them for sandwich, BUT we are here to make GF Linguini with Meatballs! Get your tomato sauce up and running. If you want to get a jar from the store is OK with me, but the idea here is to make everything in house. So, at this time we need you to make your famous tomato sauce. If don't know how to make a tomato sauce, use the jar from the store and I will teach you how to make one from scratch pretty soon.
Let's get started by putting filling a cooking pot 3/4 water, putting it to boil and add a pinch of salt. Get a sauce pan and put the tomato sauce and the meatballs to heat up for 10 minutes or until everything is hot.
When you have the sauce ready to go, put the pasta in the boiling water for about 5 minutes or until it floats. Drain and mix it with the sauce and top it with the Meatballs. Garnish with fresh basil and serve.
P.S: Instead of baking the meatballs in the oven, you can cook the meatballs with the tomato sauce at the same time that you are making the sauce from scratch. Your sauce may have stronger meat flavor, cooking everything together from the beginning, but all that grease we got out of the meatballs, when we cooked them in the oven with the screen ( see the pics ) will be in the sauce and of course - all the fat too. It's your choice.
If you like this recipe, share it with your friends or share it in your Facebook wall for later use.