There are few things as comforting as pasta and meatballs. When my dad was recently diagnosed with Celiac I think the first type of food our family thought we'd have to cut out was Italian. Now, we're big meat and potatoes Irish people, but don't come between us and our carbs - particularly when they involve sauce ("gravy" in some places according to Guy Fieri but I'm sorry guys that grosses me out).
Luckily though, Barilla makes some solid g-free pasta - it tastes like normal pasta to me so I would HIGHLY recommend. There's plenty of g-free jarred tomato sauce as well (although I'm a big fan of my simple sauce to come soon), so this family fave is still on rotation.
My dad actually did the honors with these bad boys, adapting a Betty Crocker recipe as follows:
Total Time: 40 minutes
- 1 lb ground beef
- 1/2 cup gluten free bread crumbs (we used 4C, below)
- 1/4 cup milk (we use whole or 2% - anything else is water)
- pinch salt and pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 chopped onion
- 1 egg
- Jarred (or Kerry's special) gluten free pasta sauce
- 1 box/12 oz gluten free pasta (we use Barilla gluten free penne)
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. Bring pot of water to boil and cook according to directions.
- In large bowl, mix all ingredients. Shape mixture into about 16 meatballs. Place 1 inch apart in pan. Heat sauce (in microwave if you hate dishes or in a pot if you're civilized - no judgement here).
- Bake uncovered 18 to 22 minutes or until no longer pink in center.
Serve with loads of cheese and glasses of (again either 2% or whole there is no debate) milk!