One Pot “Spaghetti” & Meatballs

By awright0511

This is still basically spaghetti & meatballs, just with fusilli.

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• kosher salt & fresh ground pepper, to taste
• 2 carrots, minced
• 1 to 1 1/2 pounds ground beef
• 1 cup gluten free breadcrumbs (any kind)
• 2 large eggs, beaten
• 1/4 cup milk (any kind, not non-fat)
• 3/4 cup grated cheese (any kind – Parmesan works particularly well)
• 1/4 cup chopped fresh parsley (or half that if dried)
• 1 pound Tinkyada GF Pasta(any kind – if spaghetti, break in half)
• 6 cups stock
• 3 cups tomato sauce
• 1/2 cup fresh basil, shredded (optional)

Preparation

Step 1

1. In a large pot over medium-high heat, saute the onion in the olive oil for about 5 minutes until the onion is translucent. Add the garlic & carrots and cook for another 5 minutes. Add salt & pepper to taste.

2. Now let’s make the meatballs. In a separate bowl, combine the ground beef, bread crumbs, eggs, milk, grated cheese & parsley, and form into meatballs about 1″ in diameter (or smaller). Pack ‘em tight. Set aside.

3. To the large pot on the range, add the stock & tomato sauce & bring to a boil. Gently add the meatballs to the boiling liquid, then add the pasta. Return to a boil and cook until the pasta is al dente & the meatballs are cooked through. You can, of course, always cook the pasta separately in water, & sear the meatballs in a pan with oil if you prefer. Some of the meatballs may fall apart a bit, but most won’t (for real).

4. Add the (optional) basil. I also added some leftover steamed broccoli I had in the refrigerator at the last minute.