This is another recipe that I have discovered works really well in the crock pot. Throw it together in the morning, set on low, or even warm, and leave for the day. By evening, you have a rich sauce, in which the flavors of onion, garlic, basil, and the juices of the meat have mingled all day long. This method for making meatballs uses slow, moist cooking to minimize damage to the proteins and nutrients in the meat. You can do it on the stove top, as well. Allow about 2 hours for the sauce to simmer if you do it that way. It is a gluten-free recipe, as is everything I post on my blog.
Spaghetti squash replaces the pasta. Spaghetti squash is delicious with a number of toppings on it - even just butter and grated parmesan cheese. When I can't find it at the store, I buy a few zucchinis and cut them into very thin strips, saute or steam the strips, and use it just like pasta. There are several options for the sauce, depending on your interest in cooking and how much time you have. If you have a favorite recipe, use that. Any tomato-based sauce will do. A splash of red wine added at the beginning of the cooking time will make any of the following options a little bit richer. Fastest: Buy 2 jars of your favorite sauce and empty into the crock pot. Next fastest: This is my personal default sauce. Add the following ingredients into the crock pot: 2 cans (28 oz) crushed tomatoes 1 can (15 oz) tomato puree 2 Tbsp tomato paste 4 cloves garlic 1 tsp onion powder 1 tsp salt black pepper 1 tsp basil 1 tsp oregano Mix together. Labor Intensive: Put the following into a food processor: 12 medium tomatoes or 2 cans whole tomatoes 1 small onion, peeled and chopped 1 small carrot, peeled and chopped 4 Tbsp tomato paste 2-4 garlic cloves 1 tsp dried basil 1 tsp dried oregano 1 tsp salt Puree in the food processor, then pour into crock pot. Meatballs: Put the following into a mixing bowl: 1 pound ground beef and/or lamb 1 tsp salt black pepper 2 Tbsp rice crumbs (can leave these out if you want to be strictly grain free) 2 eggs Mix (using your hands to knead the gooey mess works best, if you can stand it...) until well combined. Form into balls about 1.5 inch in diameter. Place into prepared sauce in the crock pot. Cover the crock pot and set on warm or low, whichever temperature yields a very gentle bubbling. Leave simmering for the day. Serve over squash or zucchini, adorned with some high quality grated parmesan cheese. I cook gluten-free rice pasta for the boys. I have found Tinkyada Pasta Joy brown rice elbows and penne pasta to be the best tolerated. Spaghetti Squash Prep: Cut the spaghetti squash in half lengthwise. Place skin side up on a baking sheet. Place in a 350 degree oven for about 45 minutes, or until you can pierce the flesh with a fork. Allow to cool, then scrape out the flesh with a fork. This will yield strands about the size of angel hair pasta. This can be done ahead and reheated in the microwave or on the stove right before serving.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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