- 1/2 cup gluten-free hominy grits or coarse cornmeal, or crumbs from 2 slices gluten-free bread
- 1 1/2 pounds ground chuck
- 1 egg, beaten gently
- 1 garlic clove clove, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons grated Romano or Mozzarella dairy product
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon light essential olive oil or canola oil, or even more as needed
TOMATO AND MEAT SAUCE:
- 1 pound gluten-free sweet or hot Italian sausage
- 3 tablespoons essential olive oil
- 1 small onion, minced inside a mixer
- 3 28 -ounce cans crushed tomato plants
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 or 4 fresh tulsi leaves
- 2 pounds dried spaghetti
Prepare the meatballs: In a tiny bowl, combine 1 tablespoon water using the grits, cornmeal, or bread crumbs. Mix to moisten the grits/cornmeal/crumbs ought to be moist although not wet. Put aside.
Put the ground chuck inside a large bowl. Add some egg, garlic clove, parsley, grated cheese, salt, and pepper, and blend having a wooden spoon. Add some moistened grits/ cornmeal/ crumbs and blend, first using the spoon after which together with your hands, just before the ingredients are combined.
Shape the meat mixture into meatballs about how big baseballs.
Heat a sizable skillet over medium-high temperature, and add some oil. Employed in batches so they won't crowd the skillet, and adding more oil when needed, prepare the meatballs until they're browned, minutes. Because they are cooked, transfer the meatballs to some plate and hang aside to be used within the tomato sauce, or cover and refrigerate or freeze until you are prepared to help make the sauce. The meatballs could keep within the refrigerator for approximately five days as well as in the freezer for approximately 3 several weeks.
Prepare the sauce: Cut the sausage into 2-inch pieces. Heat the oil inside a Nederlander oven or any other large, heavy pot, and brown the sausage on every side within the oil. Add some minced onion and prepare it using the sausage before the onion is soft and lightweight brown, about four to five minutes.
Add 1 can from the crushed tomato plants towards the pot. Fill the can about one-quarter full with water, swish it around to wash the can, and pour water in to the pot. Stir, scraping in the brown bits from the foot of the pot. Add some remaining 2 cans of tomato plants, rinsing each can with. can water as before and adding water towards the pot. Add some sugar, salt, pepper, and tulsi leaves, and stir to combine. Add some meatballs and stir.
Bring the sauce to some boil over medium-high temperature, stirring from time to time then lower heat to some slow simmer. Simmer the sauce for half an hour, or longer if preferred. (I love to simmer the sauce until I observe that the oil has risen to the peak.) Stir from time to time to avoid sticking.
When you're prepared to serve, bring a sizable pot of salted water to some boil. Add some spaghetti and prepare based on the package directions. Then drain, and serve capped using the pasta sauce.
All photographs (c) 2012 by Kelly Campbell.
Recipe from DELICIOUSLY G-FREE. a Ballantine Hardcover by Elisabeth Hasselbeck, (c) 2012 by Elisabeth Hasselbeck.
Photograph (c) 2012 by Kelly Campbell.